Stuffed meatloaf

Name: Stuffed meatloaf
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Ingredients: Ground beef 1.33 lbs; Ground pork 0.9 lb; Grana Padano PDO cheese (to be grated) 5.3 oz; Eggs 1; Thyme 4 sprigs; Fine salt to taste; Black pepper to taste; Prosciutto cotto sliced 5.3 oz; Provolone cheese sliced 5.3 oz; Potatoes 2.75 lbs; Garlic 2 cloves; Rosemary 4 sprigs; Extra virgin olive oil to taste; Coarse salt to taste; Black pepper to taste

Gluten Free

Difficulty: Easy
Prep time: 30 min
Cook time: 60 min
Serving: 6
Cost: Low

PRESENTATION

Stuffed meatloaf, or polpettone as it’s known in Italy, is such a classic dish. Perfect for family gatherings or those cozy Sunday dinners. This stuffed meatloaf really stands out. I mean, it's all about the Italian way of baking. No breadcrumbs here—just the meat wrapped snugly in parchment paper. It keeps everything moist and packed with flavor. Really, it prevents a dry loaf.

Right in the center, you'll find slices of cooked ham and loads of gooey cheese. Super, super cheesy. Every slice offers a melty, rich bite that's so satisfying. This dish brings everyone to the table, eager for that combo of tender beef and creamy cheese. And look, some northern Italian versions might use mortadella, mozzarella, or even spinach, but this cheese-stuffed style is beloved everywhere. Especially when you want something filling yet special.

Plus, pairing this cheese-stuffed meatloaf with roasted potatoes baked alongside is just genius. It makes dinner even easier. And all those savory flavors? They mingle together beautifully. People often think of meatloaf as plain, but this Italian easy stuffed meatloaf recipe? It proves them wrong. The savory meat, with its juicy texture—thanks to the parchment baking method—sets it apart. Way, way better than the usual loaf.

The golden crust forms perfectly around the outside. Inside, you get that cheesy, melty center. Every bite is a small celebration. And the roasted potatoes? They absorb some of those meaty juices, becoming extra crispy and packed with flavor. Seriously good.

It’s easy to see why this meatloaf with cheese filling is a staple on so many Italian tables. It works for all kinds of occasions. Regular weeknight or big family dinner—no question. For anyone into ground beef recipes or searching for real-deal comfort food, polpettone brings a touch of Italian home-cooking magic that's simple, hearty and always satisfying. Whether you're new to Italian cooking or a seasoned pro, this dish is sure to become a favorite. Offering a taste of Italy right in your kitchen.

INGREDIENTS

For the meatloaf: Ground beef 1.33 lbs (600 g); Ground pork 0.9 lb (400 g); Grana Padano PDO cheese 5.3 oz (150 g) - (to be grated); Eggs 1; Thyme 4 sprigs; Fine salt to taste; Black pepper to taste

For the filling: Prosciutto cotto 5.3 oz (150 g) - sliced; Provolone cheese 5.3 oz (150 g) - sliced

For the potatoes: Potatoes 2.75 lbs (1.25 kg); Garlic 2 cloves; Rosemary 4 sprigs; Extra virgin olive oil to taste; Coarse salt to taste; Black pepper to taste

Preparation

How to prepare Stuffed meatloaf

To prepare the stuffed meatloaf, combine the ground beef and pork in a bowl 1, then add the grated Parmigiano Reggiano 2 and the egg 3.

Salt, pepper 4, and mix with your hands 5 until you get a soft and homogeneous mixture. Transfer the mixture to a sheet of parchment paper 6.

With dampened hands, flatten the mixture to form a rectangle of about 12x20 inches 7. Fill the meatloaf by first placing the slices of ham 8 and then the slices of provolone 9, leaving some space around the edges.

Roll the mixture from the longer side of the rectangle using the parchment paper 10 to obtain a compact roll, then close the ends by folding the meat inward 11. Seal the closure well 12.

Season the surface with oil 13 and thyme sprigs 14, then wrap the roll in parchment paper twisting the ends like a candy 15; this way the juices won't escape during cooking and will keep the meatloaf soft and juicy.

Set aside the meatloaf and move on to the potatoes: cut them into approximately 0.6-inch cubes, without peeling them 16. Blanch the potatoes in salted water for 5 minutes 17. Meanwhile, chop the rosemary, garlic, and coarse salt with a knife 18; you can add pepper if you like.

Drain the potatoes into a bowl and season with oil 19 and the aromatic mixture 20. Mix well to flavor them evenly 21.

At this point, spread the potatoes on a baking tray lined with parchment paper 22, then place the parchment-wrapped meatloaf in the center 23. Bake in a preheated static oven at 356°F for about 50 minutes on the middle shelf. After this time, open the parchment paper and bake the meatloaf again in grill mode at 428°F for 5 minutes, to brown the surface 34. Your stuffed meatloaf is ready to be served!

Storage

The stuffed meatloaf can be stored in the refrigerator for about 3 days.

You can freeze it after cooking, if you have used fresh ingredients.

Advice

As an alternative to provolone, you can use other cheeses of your liking, but we do not recommend mozzarella as it would release liquid during cooking.

If you prefer, you can replace the potatoes with Brussels sprouts: in this case add them to the baking tray halfway through the meatloaf's cooking and continue as per the recipe.

For the translation of some texts, artificial intelligence tools may have been used.

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