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Italian Stuffed Meatloaf Roll (Polpettone Ripieno)

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Prep Time 20 minutes
Cook Time 1 hour
Chill Time 1 hour
Total Time 2 hours 20 minutes
Servings 6

Ingredients
  

For the meat mixture

  • 2 pounds ground beef (or a mix of beef and pork)
  • 2 large eggs
  • 1 cup grated onion (with juices)
  • ½ cup milk
  • 1 cup bread crumbs
  • 3 slices stale bread torn into small pieces
  • ½ cup grated Parmigiano-Reggiano cheese
  • 2 cloves garlic, finely minced
  • 2 tbsp chopped fresh parsley
  • salt and pepper to taste
  • 1 tsp dried oregano
  • 1 tbsp olive oil

For the filling

  • 6 - 8 thin slices Italian ham (prosciutto cotto or mortadella)
  • 6 slices provolone cheese
  • 1½ cups steamed spinach, squeezed dry
  • Olive oil for brushing

Instructions
 

  • Prepare the meat mixture:
    In a large bowl, combine the  milk, eggs, grated onion (and its juices), Parmigiano, bread and breadcrumbs, garlic, parsley, salt, pepper,  and oregano mix well then add in the meat and mix just until well combined.
  • Form the base:
    Lay a large piece of parchment paper or plastic wrap on a flat surface. Spread the meat mixture evenly into a rectangle about ½ inch thick.
  • Layer the filling:
    Arrange the slices of ham over the meat, leaving a small border around the edges. Add the provolone on top, then spread the steamed spinach evenly over the cheese.
  • Roll it up:
    Using the parchment paper to help, roll the meatloaf tightly into a log, sealing the ends as you go. Wrap it in plastic wrap and refrigerate for at least 1 hour (or overnight) to firm up.
  • Roast:
    Preheat the oven to 375°F (190°C). Place the meatloaf seam-side down on a parchment-lined baking sheet or roasting pan. Brush lightly with olive oil.
  • Bake:
    Roast uncovered for 50–60 minutes, or until the internal temperature reaches 160°F (71°C). Let it rest 10 minutes before slicing.
  • Serve:
    Slice into rounds to reveal the beautiful swirl of ham, cheese, and spinach. Serve with roasted or mashed potatoes.

    • Optional Pan Sauce

    Don’t let those flavorful pan drippings go to waste! After roasting, I like to make a simple Italian-style pan sauce right in the same pan. Whisk a little flour into the drippings to form a roux, then deglaze with white wine and warm broth. A touch of tomato paste adds richness, and finishing with a pat of butter gives it a silky shine. Spoon this savory sauce over the sliced meatloaf for a beautiful, restaurant-style finish.