Growing Chefs! Ontario Polpettone


This is your Italian Nonna’s meatloaf! Polpettone traditionally uses different types of meat and the seasoning leans more Italian; our Nonna’s version uses a combination of ground beef, Italian sausage and Mortadella, and is stuffed with provolone cheese and roasted red peppers
Serves 10-12
1 cup day-old bread, cubed1 cup heavy cream2 pounds ground beef pinch of cayenne1/4 teaspoon grated nutmeg1 teaspoon rosemary, finely chopped1 teaspoon thyme, finely chopped2 teaspoons sage, finely chopped1 tablespoon Italian parsley, finely chopped3/4 cup Parmesan cheese, grated2 eggs1/4 pound mortadella, thinly sliced1/4 pound provolone slices1 cup roasted red peppers, cut into strips1 cup fine dry bread crumbs Pepper to taste Salt to taste
Cutting boardChef’s knifeGraterMeasuring cupsMeasuring spoonsBaking sheetParchment paperTinfoilSpatulaBowls various sizesDish towel


Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Pour cream over the cubed bread, and leave to soften for about 10 minutes.

Measure out all of the meats into a large mixing bowl.

Finely chop the rosemary, thyme, sage, and parsley and add it into the mixing bowl with the meats along with the nutmeg, cayenne, pepper, and salt to taste.

Grate the parmesan cheese and add it into the meat mixture.

Crack and mix together the eggs, and add it into the meat mixture.

Add the soaked bread into the meat mixture, and knead it together until everything is well combined.

Cut the roasted red pepper into strips.

Line a baking sheet with tinfoil.

Place a piece of parchment paper over a baking sheet, and spread the meat mixture evenly into a rectangle slightly smaller than the baking sheet. Lay down pieces of Mortadella, followed by pieces of provolone cheese, and then the strips of roasted red pepper. Using the parchment paper, roll the Polpettone into a long log. Sprinkle with fine breadcrumbs.

Get Cooking!

Preheat the oven to 350°F. Cook for 45 minutes to 1 hour on the baking sheet until the internal temperature of the Polpettone reaches 165°F. Once finished cooking, let cool for 10 minutes and cut into 1 inch slices to serve.