Learn how to make authentic Italian Meatloaf (Polpettone) a simple, moist, and flavorful one-pan meal. Unlike traditional meatloaf, this Italian version uses a mix of beef and sweet sausage, baked with crispy potatoes in a white wine pan sauce. It’s the ultimate Sunday dinner recipe!
INGREDIENTS
- 1 lb ground beef
- 1 lb sweet Italian sausage
- 2 slices of bread (soaked in a little milk and squeezed dry)
- 2 large eggs
- 1 cup grated Parmigiano Reggiano
- 3 medium potatoes, peeled and cubed
- 1 medium onion, diced
- 1/2 cup dry white wine
- 1/2 cup vegetable broth
- Salt & black pepper (to taste)
- Fresh thyme
- Extra virgin olive oil
DIRECTIONS
- In a large bowl, combine the ground beef, sweet sausage, soaked bread (squeezed dry), eggs, grated Parmigiano Reggiano, black pepper, and fresh thyme. Mix thoroughly.
- Lay a sheet of parchment paper on your work surface. Place the meat mixture onto the paper and use your hands to roll and shape it into a tight, uniform loaf.
- Transfer the meatloaf to a baking tray. Surround the meatloaf with the cubed potatoes and diced onion.
- Season the potatoes and onion generously with salt, pepper, and fresh thyme. Drizzle everything with olive oil. Pour the white wine and vegetable broth over the vegetables and into the tray.
- Bake in the oven at 400°F on the center rack for approximately 1 hour and 10 minutes, or until the internal temperature reaches 160 degrees.
- Let the meatloaf rest for 5-10 minutes before slicing and serving with the roasted potatoes and pan juices.
