Classic Italian Meatloaf (Polpettone)

Method6 steps · about 1 hr 15 min

1. 1

   Step 1: Soak all three white-bread slices in all 200 ml whole milk until completely soft; fresh bread takes less than five minutes, while stale bread may need longer. Squeeze the softened bread thoroughly by hand and keep the squeezed bread for the mixture. Discard the excess soaking milk.

   Uses 3 slices of white bread · 200 ml of whole milk

   
2. 2

   Step 2: Put all raw ground beef (500 g) and the squeezed bread in a bowl. Grate and add all 150 g Pecorino Romano, the medium egg (1), half-teaspoon each nutmeg (½ teaspoon), thyme (½ teaspoon) and fine salt (½ tsp), and ground black pepper to taste.

   Uses All three soaked squeezed slices; excess milk discarded · 500 g raw ground beef · 1 medium egg · 150 g Pecorino Romano, grated in step 2 · ½ teaspoon of nutmeg · ½ teaspoon of thyme · ½ tsp fine salt for the meatloaf mixture · ground black pepper

   
3. 3

   Step 3: Mix the same ingredients thoroughly by hand until evenly combined. Wash hands and clean any tools or surfaces touched by the raw beef mixture.

   Uses All assembled ingredients

4. 4

   Step 4: Shape the complete mixture into a firmly compacted cylinder. Put the ready breadcrumbs on a plate and coat the outside of the loaf generously; the amount that adheres can vary. Discard crumbs remaining after contact with raw beef.

   Uses All mixed meatloaf ingredients · 1 cup breadcrumbs available; use as much as adheres

5. 5

   Step 5: Line a suitable small baking dish with baking paper, place the shaped meatloaf inside and drizzle extra virgin olive oil over it. Heat the oven to 200°C / 390°F.

   Uses The whole shaped coated loaf · extra virgin olive oil

6. 6

   Step 6: Cover the dish with foil and bake on the middle oven shelf at 200°C / 390°F for thirty minutes. Remove the foil and bake for another thirty minutes, until the centre reaches 71°C / 160°F and the outside is golden. Continue if needed for doneness, then slice the fully cooked loaf into four portions and serve hot. If serving cold later, refrigerate within two hours.

   Uses The complete prepared loaf