Meatloaf Stuffed with Cheese and Mortade

Meatloaf Stuffed with Cheese and Mortadella – a.k.a. Polpettone

Recently found on Manu's Menu. Another brilliant Italian cook.

It was our 2014 Easter meal and very yummie. Will definitely make again.

In her recipe, she calls for a piquant cheese. Instead, I used piquant mortadella. Same thing :)

Ingredients
For the polpettone:
500 gms beef mince
3/4 cup Parmigiano Reggiano – thinly grated
3/4 cup breadcrumbs
1 egg (keep a little egg white for crumbing)
1 pinch grated nutmeg
Salt and Pepper

For the stuffing:
100 gms mortadella – thinly sliced
75 gms provolone piquant and cheddar cheese – thinly sliced

For cooking:
1 onion – halved
2 bay leaves
1/2 tbsp. rosemary leaves
1/2 glass white wine
1/3 glass water
1/2 beef or chicken stock cube

1. Prepping the meat mixture...

Mix the ingredients for the polpettone (meat) mix. I used 1/2 beef and 1/2 pork.
Keep some egg white for the roll.
As usual, I had too much. Had to make two.
Spread on a parchment sheet and form a rectangle.

2. Top meat with filling...

Lay the mortadella slices and then the cheese.

3. Roll 'er up...

Starting with the side closest to you, start rolling it away from you using the paper to help roll. Close the ends as you go to make perfect rolls.

Slightly beat the remaining egg white in a plate and coat the polpettone with it. Then put it in a plate full of breadcrumbs and coat well on all sides.

4. Start cooking...

This is where I did my own thing. If you want to see the original post, see Manu's website, which is not too different from what I did.

Put some oil in a frying pan, add the bay leaves, rosemary, and the onion halves placed face down. Let heat a bit. When hot, put in the polpettone and fry it on all sides.
Add the wine and let reduce for a bit.
Add the stock and water.

5. Simmer... and done...

Cover with lid and let simmer until done... about one hour. When done, place on plate.

Thicken sauce as you wish.

Slice about 1/2" thick and serve with the veggie or pasta of your choice. In our case, we had scalloped potatoes.

Compliments to Chef Aline!