The Artisan of Flavour

Cooking Italian is a craftsman’s labour, the work of an Artisan of Flavour.

Polpettone ripieno senz’uovo (Stuffed Egg-free Meatloaf)

Polpettone senz uovo 1

Despite being April, London is still struck by the cold weather. As every cloud has a silver lining, this is an opportunity to indulge in some late wintery dishes… so here comes the stuffed meatloaf, something you wouldn’t normally opt for under a warm Summer sun.

I have tried to make this version a bit lighter and healthier by replacing the eggs with a spoon of olive oil. This will also let the meat influence the final flavour more.


Ready in: 1h

Difficulty: Easy

Cost: Low

Ingredients to serve 2:

. Beef mince (300g)
. Garlic (2 cloves, chopped in tiny pieces)
. Breadcrumbs (60g)
. Parmesan (60g)
. Mozzarella (half)
. Roasted Ham (a few slices)
. Parsley (chopped)
. Spinach (a fistful)
. Nutmeg
. Extra Virgin Olive Oil
. Black Ground Pepper
. Salt

Method

In a large bowl place the beef mince, the garlic, the Parmesan and the breadcrumbs. Add a pinch of salt, some grated nutmeg and black pepper. Then the chopped parsley and a spoon of extra virgin olive oil. Now knead using your hands until the mixture looks strong and homogeneous. Compact it, always using your hands.

Polpettone senz uovo 2

Prepare a sheet of baking paper and place your mixture on top – either by turning your bowl upside-down or simply by moving it with your hands.

With a pin, roll the mixture to form a layer (try to make as close as possible to a rectangle) on which you will place first the ham, then the mozzarella slices and finally the spinach. Make sure you leave enough space on the sides, near the borders, as you will roll the layer on itself and close it in the baking paper as you would normally do with an old fashioned candy. Once closed, roll again on itself to compact the mixture and place in a baking pan.

Polpettone senz uovo 3

Heat the oven to 160°C and cook for 40 minutes, turning the meatloaf every 10-15 minutes to uniformly cook the meat and the stuffing.

Cut in slices and serve with a medium-bodied red wine.

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7 comments on “Polpettone ripieno senz’uovo (Stuffed Egg-free Meatloaf)

  1. foods for the soul
    April 10, 2013

    What a shame that it doesn’t feel like spring in London! I hope the sunshine comes your way soon. I love the idea of stuffing the meatloaf with ham, mozzarella, and spinach — that’s one of my favorite flavor combinations!

    • The Artisan of Flavour
      April 11, 2013

      It doesn’t look like one either hehe. Not to worry though, I am sure we will get our fair share of sunshine sooner or later!

      Ham, mozzarella and spinach is a classic stuffing in Italy and I do, as well as you, find it very attractive to the palate. I like the way it enriches the flavour of the meatloaf which otherwise would probably be quite dry.

      • foods for the soul
        April 11, 2013

        My mom never made meatloaf while I was growing up, mainly because all of the meatloaves of her childhood were incredibly dry! And she never wanted to subject us to the same inedible dinners. ;] Your filling is a really clever way around that problem!

      • The Artisan of Flavour
        April 21, 2013

        Glad I could be the reason why you start eating meatloaf hehe! ;)

  2. Karen
    April 19, 2013

    It doesn’t feel like spring in New England either. Your stuffed meatloaf sounds great and would be prefect for our cool evenings.

    • The Artisan of Flavour
      April 21, 2013

      Hi Karen. Meatloaf does get a better appeal on the cold windy nights! I am happy to report the weather turned around here and we are finally enjoying some proper sunshine!

  3. Pingback: Tortine alla mela (Apple Mini Pies) | The Artisan of Flavour

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