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Polpettone: Italian Stuffed Meatloaf with Taleggio and Eggs

Servings: 4-5
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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

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • Sear the Meatloaf
    Heat 2 tbsp / 30 g olive oil in a large skillet over medium heat. Add 1 garlic clove and the meatloaf, browning it on all sides. Turn gently with tongs to avoid breaking it.
  • Add the Sauce Ingredients
    Deglaze the pan with ¼ cup / 50 g white wine, scraping up any browned bits for flavour. After 2 minutes, pour in 24 oz / 700 g tomato passata, salt to taste, and 1 ⅔ cups / 400 ml water. Stir gently to combine.
  • Simmer the Meatloaf
    Cover the pan and cook on low heat for about 1 hour, turning occasionally for even cooking. If the sauce reduces too much, add a splash of water. About 5 minutes before the end, stir in 3–4 fresh basil leaves for a fragrant finish.
  • Serve
    Once the meatloaf is cooked through and the sauce has thickened, remove it from the heat. Let it rest briefly, then slice and serve with plenty of sauce and your side of choice.