Entrée: Italy – Polpettone alla Mozzarella (Mozzarella-Stuffed Meatloaf)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Additional 10 min

Total 1 hr 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 lb (700 g) ground beef
3 / 4 cup (75 g) breadcrumbs
1 / 3 cup (80 ml) milk
1 large egg
1 cup (100 g) shredded mozzarella or 8–10 slices
1 / 2 cup (50 g) grated Parmesan
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp (5 ml) dried basil
1 tsp (5 ml) dried oregano
Salt and pepper to taste
1 / 3 cup (80 ml) marinara sauce
2 tbsp (30 ml) ketchup

Show original ingredient measurements

1 1 / 2 lb / 700 g ground beef
3 / 4 cup (75 g) breadcrumbs
1 / 3 cup (80 ml) milk
1 large egg
1 cup (100 g) shredded mozzarella or 8–10 slices
1 / 2 cup (50 g) grated Parmesan
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste
1 / 3 cup (80 ml) marinara sauce
2 tbsp (30 ml) ketchup

Instructions

1. Preheat oven to 350°F (175°C). Grease a loaf pan or line a baking sheet.
2. Soak breadcrumbs in milk. In a bowl combine beef, beaten egg, soaked breadcrumbs, Parmesan, onion, garlic, basil, oregano, salt and pepper; mix gently.
3. On parchment, form half the mixture into a rectangle. Place mozzarella in a log down the center, then cover with remaining meat mixture and seal edges.
4. Place loaf in pan. Mix ketchup and marinara and spread over the top.
5. Bake 55–65 minutes until internal temperature reaches 160°F (71°C). Let rest 10 minutes, slice and serve with extra warmed marinara if desired.