Italian Meatloaf with Roasted Potatoes
Italian Meatloaf (Polpettone) with roasted potatoes is a hearty, one-pan dinner made with beef, pork, Pecorino, and herbs—perfect for Sunday supper.
Ingredients
- 1 1/2 lbs. ground beef (80/20 for best flavor
- 1/2 lb. ground pork
- 2 large eggs
- 1 cup plain breadcrumbs
- 1/2 cup freshly grated Pecorino Romano
- 1 Tbsp. minced garlic
- 1/3 cup fresh Italian parsley, chopped
- 1/2 cup whole milk
- 1 tsp. dried oregano
- 1 tsp. red pepper flakes
- salt and pepper to taste
- 2 lbs. Yukon Gold potatoes, peeled and cut into wedges
- 1 Tbsp minced garlic
- 1 Tbsp. Fresh rosemary (optional)
Instructions
Preheat Oven
Preheat your oven to 375°F.Prepare the Potato Base
In a large bowl, toss the potatoes with olive oil, garlic, oregano, salt, and pepper. Spread them evenly in a large baking dish or sheet pan.Make the Meatloaf Mixture
In a large mixing bowl, combine:Ground beefGround porkEggsBreadcrumbsPecorino RomanoGarlicParsleyMilkSalt, pepper, oregano, and red pepper flakesMix gently with your hands just until combined. Do not overmix — that’s the secret to tender meatloaf.Shape and Assemble
Form the mixture into a loaf shape and place it directly in the center of the potatoes.If using provolone, flatten the mixture slightly, layer cheese in the center, then seal and reshape.Drizzle a little olive oil over the top.Bake
Bake uncovered for 55–70 minutes, or until the internal temperature reaches 160°F.About halfway through cooking, gently turn the potatoes so they brown evenly.If the top needs more color, broil for 2–3 minutes at the end.Rest Before Slicing
Let the meatloaf rest for 10–15 minutes before slicing.This keeps it juicy and prevents crumbling.