{"id":16481,"date":"2026-02-08T17:30:29","date_gmt":"2026-02-08T16:30:29","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/stuffed-italian-meatloaf-polpettone-grandmas-recipe\/"},"modified":"2026-08-23T11:38:56","modified_gmt":"2026-08-23T09:38:56","slug":"stuffed-italian-meatloaf-polpettone-grandmas-recipe","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/stuffed-italian-meatloaf-polpettone-grandmas-recipe\/","title":{"rendered":"Stuffed Italian Meatloaf (Polpettone): Grandma&#8217;s Recipe"},"content":{"rendered":"<p>When I look for a dish that truly embraces the heart, my mind travels straight to those Roman traditions that have taught me so much since I first picked up the mattarello. This <strong>stuffed Italian meatloaf (Polpettone)<\/strong> is the perfect example of how grandmothers&#8217; cooking in Italy manages to create wonders with very little, transforming the everyday into something extraordinary. Imagine a juicy mega-meatball, but one that hides a complete surprise when you cut into it: a thin French omelet, ham, and cheeses that melt to create a bite that is, quite simply, pure class.<\/p>\n<p>Unlike other versions, my secret to keeping it incredibly tender is the treatment of the bread and respect for the resting times. It is a very easy recipe, but like everything in traditional cooking, it has its little tricks so that the result is divine and not just a dry block of meat. Today I will teach you how to master this technique so that it turns out perfect on the first try. <span style=\"color: #ff0000;\"><strong><a style=\"color: #ff0000;\" href=\"https:\/\/context.reverso.net\/traduccion\/italiano-espanol\/daje\">Daje<\/a><\/strong><\/span>, let&#8217;s get cooking!<\/p>\n<hr \/>\n<div class=\"videobox\">\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<p>Below you can watch the video with all the steps to prepare a <strong>stuffed Italian meatloaf (Polpettone)<\/strong> in the easiest way.<br \/>\nAnd if you haven&#8217;t done so yet, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes. <strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tricks, and special content for lovers of Italian cuisine.<\/p>\n<div id=\"erdyt-6a8ba26f6f948\" data-id=\"Jd6Bh3Kgq0U\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-Jd6Bh3Kgq0U-6a8ba26f6f948\" data-vid=\"Jd6Bh3Kgq0U\"   data-src=\"https:\/\/www.youtube.com\/embed\/Jd6Bh3Kgq0U?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Stuffed Italian Meatloaf (Polpettone): Grandma&#039;s Recipe ~ Recipes Second courses  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/Jd6Bh3Kgq0U\/hqdefault.jpg\"  alt=\"Stuffed Italian Meatloaf (Polpettone): Grandma&#039;s Recipe ~ Recipes Second courses  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Stuffed Italian Meatloaf (Polpettone): Grandma&#8217;s Recipe - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/Jd6Bh3Kgq0U\/hqdefault.jpg\",\"uploadDate\":\"2026-02-08T17:30:29+01:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/Jd6Bh3Kgq0U?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=Jd6Bh3Kgq0U\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script>\n<\/div>\n<hr \/>\n<h3><strong>Main ingredients<\/strong><\/h3>\n<h4>For 6 to 8 people<\/h4>\n<p>&#x23f1; <strong>Preparation time:<\/strong> 10 min<br \/>\n&#x23f1; <strong>Cooking time:<\/strong> 45 to 60 min<\/p>\n<ul>\n<li>600 g ground beef<\/li>\n<li>200 g ground pork<\/li>\n<li>2 thick slices of cooked ham<\/li>\n<li>1 fresh mozzarella<\/li>\n<li>1\/3 smoked scamorza (optional)<\/li>\n<li>6 eggs<\/li>\n<li>75 g grated Parmesan or Grana Padano<\/li>\n<li>2 to 3 slices of two-day-old bread<\/li>\n<li>1\/2 glass of milk<\/li>\n<li>40 g breadcrumbs<\/li>\n<li>Fresh parsley, garlic, salt, pepper, and oil<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Stuffed Italian Meatloaf (Polpettone): Grandma&#039;s Recipe ~ Recipes Second courses  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15420\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/02\/Pastel-de-carne-italiano-Polpettone-relleno-receta-de-la-abuela-1.jpg\"  alt=\"Stuffed Italian Meatloaf (Polpettone): Grandma&#039;s Recipe ~ Recipes Second courses  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/02\/Pastel-de-carne-italiano-Polpettone-relleno-receta-de-la-abuela-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/02\/Pastel-de-carne-italiano-Polpettone-relleno-receta-de-la-abuela-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/02\/Pastel-de-carne-italiano-Polpettone-relleno-receta-de-la-abuela-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3><strong>How to prepare the stuffed Italian meatloaf (Polpettone)<\/strong><\/h3>\n<h4><strong>Prepare the meat base and the bread<\/strong><\/h4>\n<p>First, soak the bread slices in the milk. This step is fundamental for juiciness. In a large bowl, mix the beef and pork with the grated cheese, plenty of chopped parsley, the finely minced garlic, and two eggs. Incorporate the soaked bread (without draining it too much) and the breadcrumbs. Knead well with your hands until everything is integrated.<\/p>\n<h4><strong>Make the omelet for the filling<\/strong><\/h4>\n<p>Beat the remaining four eggs with a little salt and prepare a thin French omelet in a large pan with a drop of oil. We want it to be a layer that covers the inside of the meatloaf, providing a soft texture that contrasts wonderfully with the meat.<\/p>\n<h4><strong>Assembly and tips for rolling<\/strong><\/h4>\n<p>Spread out a large piece of parchment paper and place the meat on top, flattening it with your hands to form a rectangle. Place the omelet, the ham slices, and the chopped cheeses (the mozzarella and the scamorza) on top. With the help of the paper, carefully roll up the meat, pressing well so that there is no air inside and sealing the edges like a candy wrapper.<\/p>\n<h4><strong>The mandatory rest and baking<\/strong><\/h4>\n<p>Before putting it in the oven, it is vital to leave the roll in the fridge for at least 30 minutes. This helps it hold its shape and not open up. After that time, place it in a baking dish, brush with oil, and, if you like, add some rustic potatoes around it. Bake at 200 degrees (392\u00b0F) for 45 to 60 minutes until it is well browned.<\/p>\n<h3><strong>Serve and enjoy<\/strong><\/h3>\n<p>Let the Italian meatloaf rest for a few minutes out of the oven before cutting it. This allows the juices to settle and the slices to come out perfect without all the cheese escaping. Serve it hot accompanied by its potatoes and get ready to see how it disappears from the plate.<\/p>\n<hr \/>\n<h3><strong>Tricks and tips for a perfect result<\/strong><\/h3>\n<h4><strong>The secret is in the bread<\/strong><\/h4>\n<p>Using two or three-day-old bread soaked in milk is what makes the difference. Breadcrumbs help give structure, but the soaked bread is what ensures your Italian meatloaf isn&#8217;t a rock.<\/p>\n<h4><strong>Check the doneness by touch<\/strong><\/h4>\n<p>To know if it&#8217;s ready without cutting it, press the top lightly with your finger. It shouldn&#8217;t feel soft, but rather you should notice a certain tension, a sign that the meat has firmed up but is still juicy inside.<\/p>\n<h4><strong>Side dish in the same pan<\/strong><\/h4>\n<p>If you add rustic potatoes to the pan, they will cook in the fat and juices released by the meat, absorbing all the flavor of the Parmesan and herbs.<\/p>\n<hr \/>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Why is resting in the fridge so important?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">The cold helps the fats and proteins settle, ensuring the meatloaf doesn&#8217;t crumble or open up during baking.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I substitute the smoked scamorza?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Of course, you can use just mozzarella or any cheese that melts well, like a good provolone, although the smoky touch gives it a unique personality.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>How do I prevent the mozzarella from releasing too much water?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">It is recommended to cut the mozzarella a while before and leave it on a strainer so it loses excess whey before putting it in the filling.<\/p>\n<\/div>\n<\/div>\n<p><script type=\"application\/ld+json\">\n  {\n    \"@context\": \"https:\/\/schema.org\",\n    \"@type\": \"FAQPage\",\n    \"mainEntity\": [{\n      \"@type\": \"Question\",\n      \"name\": \"Why is resting in the fridge so important?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The cold helps the fats and proteins settle, ensuring the meatloaf doesn't crumble or open up during baking.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"Can I substitute the smoked scamorza?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Of course, you can use just mozzarella or any cheese that melts well, like a good provolone, although the smoky touch gives it a unique personality.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"How do I prevent the mozzarella from releasing too much water?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It is recommended to cut the mozzarella a while before and leave it on a strainer so it loses excess whey before putting it in the filling.\"\n      }\n    }]\n  }\n<\/script><\/p>\n<hr \/>\n<h3><strong>Related recipes you will love<\/strong><\/h3>\n<p>If you are passionate about meat recipes and traditional Italian cooking, don&#8217;t miss these options:<\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/lasana-a-la-bolonesa-la-receta-tradicional-italiana-autentica-y-deliciosa\/\" target=\"_new\" rel=\"noopener\">Bolognese Lasagna<\/a><\/strong>: the pillar of Italian cuisine with fresh pasta.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-con-alcachofas-guanciale-y-pecorino-la-receta-romana-2\/\" target=\"_new\" rel=\"noopener\">Pasta with artichokes<\/a><\/strong>: an authentic and delicious Roman flavor.<\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Enjoy your stuffed Italian meatloaf!<\/strong><\/h3>\n<p>Cooking this Polpettone is the best way to bring the warmth of an Italian table into your home in a simple way.<br \/>\nGo ahead and prepare it and tell me in the comments what you thought of the result.<\/p>\n<p>If you liked this recipe, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\">Instagram<\/a><\/strong> to discover more tricks. Leave a comment with your photos and experiences. I&#8217;d love to hear from you!<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Bon app\u00e9tit!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.4K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors 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75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                    <\/div>\n                                <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n            <\/a>\n\n                    <\/div>\n    <\/div>\n<\/div><div class=\"sby_item  sby_new sby_transition\" role=\"listitem\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LnYwMTlkUXVWOFR3\" data-date=\"1786735852\" data-video-id=\"v019dQuV8Tw\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap sby_item_video_thumbnail_wrap\">\n            <a class=\"sby_video_thumbnail sby_item_video_thumbnail\" 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src='https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/public\/build\/js\/sb-youtube.js'><\/script><\/div>\n    <\/div><\/div><hr><div class=\"centertext\"><h3>The card<\/h3><\/div>\n<p>&nbsp;<\/p>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"15426\">\n<h2 class=\"vrtl-recipe__title\">Stuffed Italian Meatloaf (Polpettone): Grandma&#039;s juiciest recipe<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Stuffed Italian Meatloaf (Polpettone): Grandma&#039;s Recipe ~ Recipes Second courses  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/02\/Pastel-de-carne-italiano-Polpettone-relleno-receta-de-la-abuela.jpg\"  alt=\"Stuffed Italian Meatloaf (Polpettone): Grandma&#039;s Recipe ~ Recipes Second courses  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">Traditional recipe for a juicy meatloaf with a surprising filling of French omelet, ham, and melted cheese.<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Main course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">10 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">50 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">60 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">6 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">700 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Traditional dish, Grandma&#039;s recipe<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">600<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">ground beef<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">200<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">ground pork<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">2<\/span> <span class=\"vrtl-recipe__unit\">lonchas <\/span> <span class=\"vrtl-recipe__ingredient-name\">slices of cooked ham<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">fresh mozzarella<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1\/3<\/span> <span class=\"vrtl-recipe__ingredient-name\">smoked scamorza<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">6<\/span> <span class=\"vrtl-recipe__ingredient-name\">eggs<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">75<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">grated Parmesan or Grana Padano<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">chopped fresh parsley<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">40<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">breadcrumbs<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">3<\/span> <span class=\"vrtl-recipe__unit\">rebanadas <\/span> <span class=\"vrtl-recipe__ingredient-name\">two-day-old bread<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1\/2<\/span> <span class=\"vrtl-recipe__unit\">vaso <\/span> <span class=\"vrtl-recipe__ingredient-name\">milk<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__unit\">diente <\/span> <span class=\"vrtl-recipe__ingredient-name\">garlic<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">salt<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">black pepper<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">olive oil<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Soak the bread in the milk until soft<\/li>\n<li class=\"vrtl-recipe__step\">Mix the meats with Parmesan, parsley, garlic, and two eggs<\/li>\n<li class=\"vrtl-recipe__step\">Add the soaked bread without draining it too much<\/li>\n<li class=\"vrtl-recipe__step\">Incorporate the breadcrumbs and knead well<\/li>\n<li class=\"vrtl-recipe__step\">Prepare a thin French omelet with the remaining four eggs<\/li>\n<li class=\"vrtl-recipe__step\">Spread the meat onto parchment paper, forming a rectangle<\/li>\n<li class=\"vrtl-recipe__step\">Place the omelet, ham, and chopped cheeses over the meat<\/li>\n<li class=\"vrtl-recipe__step\">Roll up the meat with the help of the paper, pressing firmly<\/li>\n<li class=\"vrtl-recipe__step\">Seal the edges by pressing with your fingers<\/li>\n<li class=\"vrtl-recipe__step\">Let it rest in the fridge for at least 30 minutes<\/li>\n<li class=\"vrtl-recipe__step\">Preheat the oven to 200 degrees<\/li>\n<li class=\"vrtl-recipe__step\">Brush the surface with olive oil<\/li>\n<li class=\"vrtl-recipe__step\">Bake for 45 to 60 minutes until golden brown<\/li>\n<li class=\"vrtl-recipe__step\">Let it rest for 5 minutes before slicing<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe src=\"https:\/\/www.youtube.com\/embed\/Jd6Bh3Kgq0U\" width=\"560\" height=\"315\" frameborder=\"0\" loading=\"lazy\" allowfullscreen allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>When I look for a dish that truly embraces the heart, my mind travels straight to those Roman traditions that have taught me so much since I first picked up the mattarello. This stuffed Italian meatloaf (Polpettone) is the perfect example of how grandmothers&#8217; cooking in Italy manages to create wonders with very little, transforming the everyday into something extraordinary. Imagine a juicy mega-meatball, but one that hides a complete surprise when you cut into it: a thin French omelet, ham, and cheeses that melt to create a bite that is, quite simply, pure class. Unlike other versions, my secret to keeping it incredibly tender is the treatment of the bread and respect for the resting times. It is a very easy recipe, but like everything in traditional cooking, it has its little tricks so that the result is divine and not just a dry block of meat. Today I will teach you how to master this technique so that it turns out perfect on the first try. Daje, let&#8217;s get cooking! Watch the video with all the steps Below you can watch the video with all the steps to prepare a stuffed Italian meatloaf (Polpettone) in the easiest way. And if you haven&#8217;t done so yet, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tricks, and special content for lovers of Italian cuisine. Main ingredients For 6 to 8 people &#x23f1; Preparation time: 10 min &#x23f1; Cooking time: 45 to 60 min 600 g ground beef 200 g ground pork 2 thick slices of cooked ham 1 fresh mozzarella 1\/3 smoked scamorza (optional) 6 eggs 75 g grated Parmesan or Grana Padano 2 to 3 slices of two-day-old bread 1\/2 glass of milk 40 g breadcrumbs Fresh parsley, garlic, salt, pepper, and oil Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times. How to prepare the stuffed Italian meatloaf (Polpettone) Prepare the meat base and the bread First, soak the bread slices in the milk. This step is fundamental for juiciness. In a large bowl, mix the beef and pork with the grated cheese, plenty of chopped parsley, the finely minced garlic, and two eggs. Incorporate the soaked bread (without draining it too much) and the breadcrumbs. Knead well with your hands until everything is integrated. Make the omelet for the filling Beat the remaining four eggs with a little salt and prepare a thin French omelet in a large pan with a drop of oil. We want it to be a layer that covers the inside of the meatloaf, providing a soft texture that contrasts wonderfully with the meat. Assembly and tips for rolling Spread out a large piece of parchment paper and place the meat on top, flattening it with your hands to form a rectangle. Place the omelet, the ham slices, and the chopped cheeses (the mozzarella and the scamorza) on top. With the help of the paper, carefully roll up the meat, pressing well so that there is no air inside and sealing the edges like a candy wrapper. The mandatory rest and baking Before putting it in the oven, it is vital to leave the roll in the fridge for at least 30 minutes. This helps it hold its shape and not open up. After that time, place it in a baking dish, brush with oil, and, if you like, add some rustic potatoes around it. Bake at 200 degrees (392\u00b0F) for 45 to 60 minutes until it is well browned. Serve and enjoy Let the Italian meatloaf rest for a few minutes out of the oven before cutting it. This allows the juices to settle and the slices to come out perfect without all the cheese escaping. Serve it hot accompanied by its potatoes and get ready to see how it disappears from the plate. Tricks and tips for a perfect result The secret is in the bread Using two or three-day-old bread soaked in milk is what makes the difference. Breadcrumbs help give structure, but the soaked bread is what ensures your Italian meatloaf isn&#8217;t a rock. Check the doneness by touch To know if it&#8217;s ready without cutting it, press the top lightly with your finger. It shouldn&#8217;t feel soft, but rather you should notice a certain tension, a sign that the meat has firmed up but is still juicy inside. Side dish in the same pan If you add rustic potatoes to the pan, they will cook in the fat and juices released by the meat, absorbing all the flavor of the Parmesan and herbs. Frequently Asked Questions Why is resting in the fridge so important? The cold helps the fats and proteins settle, ensuring the meatloaf doesn&#8217;t crumble or open up during baking. Can I substitute the smoked scamorza? Of course, you can use just mozzarella or any cheese that melts well, like a good provolone, although the smoky touch gives it a unique personality. How do I prevent the mozzarella from releasing too much water? It is recommended to cut the mozzarella a while before and leave it on a strainer so it loses excess whey before putting it in the filling. Related recipes you will love If you are passionate about meat recipes and traditional Italian cooking, don&#8217;t miss these options: Bolognese Lasagna: the pillar of Italian cuisine with fresh pasta. Pasta with artichokes: an authentic and delicious Roman flavor. Enjoy your stuffed Italian meatloaf! Cooking this Polpettone is the best way to bring the warmth of an Italian table into your home in a simple way. Go ahead and prepare it and tell me in the comments what you thought of the result. If you liked this recipe, subscribe to my YouTube channel and Instagram to discover more tricks. Leave a comment with your photos and experiences. I&#8217;d love to hear from you! Bon app\u00e9tit! &nbsp; Stuffed Italian Meatloaf (Polpettone): Grandma&#039;s juiciest recipe Traditional recipe for a juicy meatloaf with a surprising filling of French omelet, ham, and melted cheese. DishMain course CuisineItalian Preparation time10 minutes Cooking time50 minutes Total time60 minutes Servings6 Calories700 kcal AuthorMia Villar Raurich TagsTraditional dish, Grandma&#039;s recipe Ingredients 600 g ground beef 200 g ground pork 2 lonchas slices of cooked ham 1 fresh mozzarella 1\/3 smoked scamorza 6 eggs 75 g grated Parmesan or Grana Padano chopped fresh parsley 40 g breadcrumbs 3 rebanadas two-day-old bread 1\/2 vaso milk 1 diente garlic salt black pepper olive oil Instructions Soak the bread in the milk until soft Mix the meats with Parmesan, parsley, garlic, and two eggs Add the soaked bread without draining it too much Incorporate the breadcrumbs and knead well Prepare a thin French omelet with the remaining four eggs Spread the meat onto parchment paper, forming a rectangle Place the omelet, ham, and chopped cheeses over the meat Roll up the meat with the help of the paper, pressing firmly Seal the edges by pressing with your fingers Let it rest in the fridge for at least 30 minutes Preheat the oven to 200 degrees Brush the surface with olive oil Bake for 45 to 60 minutes until golden brown Let it rest for 5 minutes before slicing Video<\/p>\n","protected":false},"author":1,"featured_media":15419,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[389,732],"tags":[2841,2955,2994,2720,2995,2946],"class_list":["post-16481","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-second-courses","tag-black-olives-2","tag-eggs-3","tag-ground-meat","tag-oli-2","tag-pork-2","tag-veal-2"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Stuffed Italian Meatloaf (Polpettone): Grandma&#039;s Recipe ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"This juicy Italian meatloaf hides a heart of omelet and cheese. 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