Meatloaf with Smoked Scamorza Center
- Energy Kcal 294
- Carbohydrates g 13.7
- of which sugars g 2.8
- Protein g 20.2
- Fats g 17.6
- of which saturated fat g 6.6
- Fiber g 1.9
- Cholesterol mg 103
- Sodium mg 764
- Difficulty: Average
- Prep time: 30 min
- Cook time: 60 min
- Serving: 8
- Cost: Average
PRESENTATION
Polpettone, you know, is the Italian twist on the classic meatloaf recipe, and it’s a staple on family tables all over Italy. Seriously good. It is perfect when you are craving some comforting, home-cooked food. This version? Extra special. Why? Because it’s a cheese-stuffed meatloaf filled with smoked scamorza right in the middle. For real, when you slice into it, the melty cheese oozes into the juicy beef, making every bite super, super good. Italian families have all sorts of takes on this dish, passed down through generations. And look, you might find some adding herbs or trying different cheeses, but scamorza—really—keeps it classic, adding a touch of smoky depth. The true Italian flair? It shines through with a sauce made from delicious pan juices. It soaks into the meat, making it even more mouthwatering.
Whether it’s a sunny day or a chilly evening, this easy meatloaf recipe feels like a warm hug from nonna. It's pretty much juicy and gooey straight from the oven. Pairs perfectly with roasted potatoes or, you know, a simple salad. Leftovers? Not a problem. Cold slices are really, really great in sandwiches or as part of a picnic spread—no question. That's why folks keep coming back to this homemade meatloaf for Sunday lunches and family gatherings. And the scamorza? It doesn’t just add flavor; it keeps the loaf extra moist. That's the main charm.
So, whether you’re whipping it up for a regular weeknight or something a bit more special, this classic meatloaf recipe fits right in with the best comfort food traditions. It’s the kind of dish that brings people together, passed around the table, leaving everyone just a little happier after dinner. If you’re looking to bring a touch of Italy to your home, polpettone is your answer—simple, satisfying, and steeped in tradition. Can't go wrong.
You might also like:
INGREDIENTS
- for the meatloaf
- Pork 0.7 lb (300 g) - minced
- Mortadella 3.9 oz (110 g) - in one piece
- Pecorino Romano PDO cheese ½ cup (50 g)
- Eggs 2 - medium
- Nutmeg to taste
- Black pepper to taste
- Parsley 1 tuft - minced
- Grana Padano PDO cheese 2 oz (60 g) - to grate
- Marjoram 2 sprigs - chopped
- Fine salt to taste
- Garlic 1 clove - small
- Bread 3.5 oz (100 g) - stale bread crumbs
- Scamorza (provola) cheese 1.8 oz (50 g) - smoked
- Type 00 flour ¼ cup (30 g)
- to accompany
- Meat broth 2 cups (500 g)
- Carrots 2.5 oz (70 g)
- Champignon mushrooms 2 cups (150 g)
- Celery ¾ cup (70 g)
- Onions ½ cup (60 g)
- Extra virgin olive oil 4 spoonfuls
How to prepare Meatloaf with Smoked Scamorza Center
To make the meatloaf with scamorza center, cut the mortadella into pieces 1, then place it in the mixer 2, chop finely 3 and place it in a large bowl where you have previously poured the ground meat;
also grind the bread crumbs in the mixer 4 and add them to the meat 5, also add the grated Grana Padano and pecorino 6,
the beaten eggs 7, the crushed garlic 8, and season with grated nutmeg 9
the chopped aromatic herbs 10, mash the mixture with a fork 11 to blend it 12
then transfer it to a sheet of parchment paper and compact it with your hands to create a loaf 13. Form a hollow in the center 14, cut the scamorza into strips 15
stuff the meatloaf in the center that you have shaped 16, close the meatloaf by gathering the mixture from the edge and press it well with your hands so that it is well compacted 17. Sprinkle the meatloaf with flour, patting it all over the surface 18
to make it adhere and absorb well. Meanwhile, peel the onion and cut it into wedges 19, peel the carrot and cut it into coarse pieces 20, do the same with the celery 21.
Finally, clean the champignon mushrooms with a cloth and remove the earthy part of the stem, then cut them into thick slices 22. In a roasting pan, brown the meatloaf with olive oil, turning the meatloaf so it gets flavored on all sides (23-34)
then add the previously chopped vegetables and also the mushrooms 25, pour in two ladles of broth 26, cover the meatloaf with a lid and let it cook over low heat for 50 minutes, gently turning the meatloaf every 10 minutes and adding more broth from time to time until cooked. Once cooked, remove the meatloaf and pour the cooked vegetables into a bowl, blend them into a purée with an immersion blender 27
adding broth to create a sauce 28. Slice the meatloaf with scamorza center 29 and serve accompanied by the vegetable sauce 30.