Meatloaf stuffed with sauce is the typical Sunday meat course that my grandmother used to cook.
She would put hard-boiled eggs, ham and cheese in it and smell the whole building with meatloaf, you could smell it all the way to the front door.
- 21 oz of minced beef (50% beef and 50% pork)
- 4 eggs+1 egg white (3 eggs are hard-boiled, 1 egg white in the minced meat)
- 2 oz of cooked ham (prosciutto cotto)
- 3.50 oz (100 grams) provolone cheese cut into slices
- chopped parsley
- 3 slices of chopped garlic
- olive oil to taste (for the sauce)
- pepper to taste
- salt ( pinch in meatloaf and a pinch in the sauce, but taste and add a more pinch if necessary
- 3 tbsp of Parmigiano Reggiano cheese
- 4 cup of tomato puree
- 1 cup of stale breadcrumbs
- 1/2 cup of milk
- 1 onion
First, place 3 eggs in a saucepan with cold water, bring the water to a boil and cook for 8 minutes.
Place the breadcrumbs in a bowl and moisten with milk.
In a bowl put the meat, 1 egg, a handful of parsley, 3 tablespoons of Parmesan cheese, salt (a pinch, maximum two) and the breadcrumbs moistened with milk.
Mix for 10 minutes the ground meat mixture.
We remove the rind from the hard-boiled eggs.
Place the mixture on baking paper and press with your hands until you get a 2 cm (0.80 inches) high meat mixture in a rectangular shape and with only the top and bottom edges a little thinner
Stuff the meatloaf with the slices of cooked ham, the cheese and the three hard-boiled eggs.
We try to leave the edges free from the filling and, even if we would like to, let’s not stuff it too much otherwise how do we close it?
😉 We season the eggs with salt and pepper.
We help ourselves with the baking paper and close the meatloaf sealing it with our fingers.
We compact the meatloaf with the egg white, it will be the glue that will not make it break during cooking
Put it back in the baking paper, close it like a candy and keep the meatloaf in the refrigerator for two hours.
In a large pot where the meatloaf can fit and have room for the sauce, sauté the chopped onion in 4 tablespoons of oil.
Add the tomato puree and a pinch of salt.
Bring the sauce to a boil and then add the meatloaf, which will cook for two hours with the lid on.
During the two hours every now and then we check and with a large spoon put the sauce on top and turn the meatloaf at least once
Tips to avoid splitting the meatloaf
Serving a meatloaf all broken up is not the best so avoid frying it because such a large meatloaf would inevitably break.
Serve it on the table in one piece and cut it so that the hard-boiled eggs, ham and cheese are visible.
Meatloaf must not be dry
This is a nice heavy dish, but it is also important that it is not dry. To keep it from being dry just choose the right meat with the correct fat component.
You cannot make meatloaf with lean meats, otherwise it will inevitably come out dry.
NONNA’S STUFFED MEATLOAF IN SAUCE (POLPETTONE DELLA NONNA AL SUGO)