- 2 lbs of ground beef
- 2 eggs
- 5 oz. (150 grams) of grated Parmigiano Reggiano
- Bread crumbs
- Salt, White Pepper
- Basil, Parsley, Thyme, Coriander, Sage and Rosemary
- 2 Cloves
- Extra virgin olive oil
- White wine
While Americans mostly think of Meatballs when they figures Italian food, this is not a really common dish in Italy. Something pretty close to that flavor is “polpettone”, a meatloaf made with ground beef, herbs, eggs and cheese, that tastes really good. You are going to find yourself slicing it until it’s finished.
Place the meat in a mixing bowl.
Beat the eggs with cheese and a pinch of salt and pour the mixture over the meat.
Add the spices and herbs, then combine with the meat and eventually add in the bread crumbs.
Dust the meatloaf with the spice mixture.
Oil a baking pan with the extra virgin and add the spices, sage, rosemary, and the cloves. Season with white pepper and coriander. Place the baking pan on the stove. When the oil start frying, add the meatloaf and brown each side, creating a crust.
After browned on 3 sides, rotate to 4th and final side and turn up the heat. Pour a glass of white wine over the meat after 4 minutes.
Take it out of the stove, add the butter and olive oil and another cup of milk and cook in the oven at 350F for an hour.
While cooking, occasionally spoon the juices over the meatloaf.
Serve Still Warm!