Polpettone With Spinach and Provolone
Polpettone is an Italian-style meatloaf, a hearty dish that transforms the traditional concept of meatloaf into something far more exciting. Far from the bland, everyday versions found elsewhere, this polpettone is made from a savory blend of meats and enriched with spinach, aromatic herbs, and cheese, including provolone and Parmesan. The addition of mortadella gives it a rich depth of flavor, making it a delightful centerpiece for any meal. Whether served hot or cold, it is equally impressive, offering a versatile dish perfect for various occasions.
Ingredients
- Ground beef
- Ground pork
- Ground veal or turkey
- Heavy cream
- Day-old bread crusts removed
- Kosher salt
- Coarsely ground black pepper
- Cayenne pepper
- Grated nutmeg
- Fresh rosemary chopped
- Fresh thyme chopped
- Fresh sage chopped
- Fresh parsley chopped
- Grated Parmesan cheese
- Eggs lightly beaten
- Hard-boiled eggs peeled
- Mortadella or prosciutto thinly sliced
- Blanched spinach chopped, and squeezed dry
- Provolone or caciocavallo cheese sliced
- Fine dry breadcrumbs
Instructions
- Soak the Bread:
- Begin by placing the cubed day-old bread into a small bowl. Pour the heavy cream over the bread, allowing it to soak for about 10 minutes, until the bread has softened completely.
- Mix the Meat and Seasonings:
- In a large mixing bowl, combine the ground beef, pork, and veal (or turkey). Season the mixture with kosher salt, black pepper, cayenne pepper, grated nutmeg, and chopped herbs—rosemary, thyme, sage, and parsley. Add the grated Parmesan and knead the seasonings thoroughly into the meat.
- Add Bread and Eggs:
- Once the bread has soaked, add it to the meat mixture along with the remaining cream. Pour in the lightly beaten eggs and knead everything together until fully combined.
- Assemble the Polpettone:
- Preheat your oven to 350°F (175°C) and line a 12x18-inch baking sheet with parchment paper or foil. Spread the meat mixture evenly into a rectangle on the baking sheet. Layer the mortadella slices on top, followed by the spinach, provolone, and hard-boiled eggs.
- Roll and Form the Loaf:
- Carefully roll the meat mixture into a log shape using the parchment paper to help. Once rolled, pinch the seam together and sprinkle the top with half of the dry breadcrumbs. Transfer the log to a roasting pan, seam-side down, and press it into a rounded loaf shape. Dust the top with the remaining breadcrumbs.
- Bake the Polpettone:
- Bake the polpettone in the preheated oven for 40 to 45 minutes, or until the internal temperature reaches 140°F (60°C). Allow the polpettone to rest for 10 minutes before slicing it into 1-inch-thick pieces. If serving cold, refrigerate it and slice thinner pieces for a refreshing variation.