Polpettone: Italian Stuffed Meatloaf with Taleggio and Eggs

This rustic, comforting dish is perfect for Sunday lunches or special occasions. Instead of a plain loaf, this version adds a delicious twist with a filling of creamy Taleggio cheese and hard-boiled eggs.

When sliced, you’re treated to a gorgeous cross-section of flavours—the juicy meat, melted cheese, and a bright, savoury tomato sauce all come together beautifully.

To make it, you’ll combine ground beef and pork with grated Parmigiano, stale bread, eggs, a touch of nutmeg, and fresh parsley. Then, the mixture is rolled up around the Taleggio and boiled eggs, then browned in olive oil before simmering slowly in a flavourful tomato sauce.

The result is a beautifully tender meatloaf with a rich filling and a sauce that’s just begging to be mopped up with crusty bread.

Serve it with your favourite sides or try it with green peas, patate vastase or fisarmonica potatoes.

Servings: 4-5

Ingredients:

For the Meatloaf

• 12 oz / 350 g ground beef
• 12 oz / 350 g ground pork
• 2 medium eggs
• ⅔ cup / 80 g grated Parmigiano Reggiano
• 3 slices stale bread
• 1 pinch nutmeg
• Salt, to taste
• 2 small bunches fresh parsley, chopped

For the Filling

• 4 hard-boiled eggs
• 7 oz / 200 g Taleggio cheese, sliced

For the Sauce

• 24 oz / 700 g tomato passata
• 1 garlic clove, peeled
• ¼ cup / 50 g white wine
• 2 tbsp / 30 g olive oil
• 3–4 fresh basil leaves
• 1 ⅔ cup / 400 ml water
• Salt, to taste

Step-by-Step Instructions:

1. Prepare the Bread
   Soak 3 slices of stale bread in water for a few minutes, then squeeze out the excess. Afterwards, chop it finely and place in a large bowl.
2. Mix the Meatloaf Base
   To the bowl with the bread, add 12 oz / 350 g ground beef, 12 oz / 350 g ground pork, 2 medium eggs, ⅔ cup / 80 g grated Parmigiano Reggiano, a pinch of nutmeg, and salt to taste. Finally, stir in the chopped parsley and mix until well combined.
3. Flatten and Fill
   Place the meat mixture on a piece of parchment paper. Flatten it into a rectangle about 1 inch thick. Next, lay the 4 hard-boiled eggs in a row along one edge. Then, add the 7 oz / 200 g Taleggio cheese between the eggs.
4. Roll and Shape
   Carefully roll up the meatloaf from the edge with the filling, using the parchment paper to keep it tight. Press the edges firmly to seal, so the filling doesn’t leak out.
5. Sear the Meatloaf
   In a large skillet, heat 2 tbsp / 30 g olive oil over medium heat with 1 garlic clove. Add the meatloaf and brown it on all sides, turning gently with tongs.
6. Add the Sauce Ingredients
   Once browned, pour in ¼ cup / 50 g white wine to deglaze the pan, scraping up the browned bits for flavour. After 2 minutes, stir in 24 oz / 700 g tomato passata, salt to taste, and 1 ⅔ cups / 400 ml water.
7. Simmer the Meatloaf
   Cover and cook on low heat for about 1 hour, turning occasionally. If the sauce reduces too much, add more water. Five minutes before the end, add 3–4 basil leaves for a fresh finish.
8. Serve
   When the meatloaf is cooked through and the sauce has thickened, remove from the heat. Let it rest briefly, then slice and serve with plenty of sauce and your side of choice.

Buon appetito!

Nutritional Information (per serving):
Calories: 696 kcal | Protein: 49 g | Carbohydrates: 23 g | Fat: 47 g | Saturated Fat: 18 g | Fibre: 2 g | Sugar: 5 g | Sodium: 577 mg | Cholesterol: 279 mg

Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.