Meatloaf with Vegetables and Cheese

Name: Meatloaf with Vegetables and Cheese
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6
Ingredients: Beef ground 2.2 lbs; Grana Padano PDO cheese to grate 1 cup; Eggs 1; Breadcrumbs 0.8 cup; Fine salt to taste; Black pepper to taste; Carrots 4.2 oz; Zucchini 0.8 cup; Asparagus already cleaned 3.5 oz; Green beans already trimmed 1 oz; Emmentaler cheese 5.25 oz; Extra virgin olive oil to taste

it br es de fr

568

Calories per serving

Energy Kcal 568
Carbohydrates g 17.4
of which sugars g 4.8
Protein g 54.2
Fats g 31.3
of which saturated fat g 14.8
Fiber g 2
Cholesterol mg 192
Sodium mg 922

Difficulty: Easy
Prep time: 25 min
Cook time: 60 min
Serving: 6
Cost: Average
Note + 30 min. of resting in the refrigerator

PRESENTATION

Polpettone is Italy's delicious spin on meatloaf with vegetables and cheese, and let me tell you, it is perfect for a cozy Sunday. Really good stuff. This isn’t your regular stuffed meatloaf recipe—it’s all about the Italian way. You mix tender seasonal veggies and creamy cheese right in the middle, so every slice has this gorgeous swirl. And the cheese? Melty and divine. It's like the veggies are hugged by it—making the inside super moist and kinda sweet from carrots or maybe zucchini, depending on what's fresh.

Across Italy, families add their own twists—like Polpettone di melanzane from the south or Ligurian styles with green beans. No question, wherever you're from, that hearty ground meat, a golden baked crust, and cheesy filling scream comfort food at its best. So here's the thing: When it’s time to serve, folks usually pair this cheesy vegetable meatloaf with simple roasted potatoes. Seriously good. The bit of crispy from the oven outside leads to a soft, flavorful middle, offering different textures in every bite.

Italian families love putting out this kind of classic meatloaf on holidays or special weekends—it’s a big deal. The mix of melted cheese and veggies feels extra, without being too fancy. Compared to American meatloaf, this one is all about big, bold tastes and tangy cheese that really really stand out. And listen, you can switch up the veggies based on the season—which is great. Makes it fresh and somewhat healthier.

With all the love put into making a homemade meatloaf like this, it's no wonder people keep coming back for seconds. For real. Whether you’re planning a family meal or dreaming up new meatloaf dinner ideas, this Italian polpettone brings both the flavor and those cozy Sunday vibes. Sharing such a warm and inviting dish is what makes Italian cuisine so special—pretty much.

INGREDIENTS

568

Calories per serving

Beef 2.2 lbs (1 kg) - ground

Grana Padano PDO cheese 1 cup (150 g) - to grate

Eggs 1

Breadcrumbs 0.8 cup (100 g)

Fine salt to taste

Black pepper to taste

For the Filling: Carrots 4.2 oz (120 g); Zucchini 0.8 cup (100 g); Asparagus 3.5 oz (100 g) - already cleaned; Green beans 1 oz (30 g) - already trimmed; Emmentaler cheese 5.25 oz (150 g); Extra virgin olive oil to taste

Preparation

How to prepare Meatloaf with Vegetables and Cheese

To prepare the meatloaf with vegetables and cheese, let's start with the filling. After trimming and peeling the carrots, cut them into sticks about 1/4 inch thick 1. Then cut the tougher parts of the asparagus 2 and split them in half 3.

Finally, trim the zucchini and cut them into sticks as well; they should all be roughly the same size 4. Now move on to cooking. In a pan, pour a dash of oil and let it cook over medium heat for about 5 minutes 5. In another pan, cook the trimmed asparagus, zucchini, and green beans together, also with a splash of oil, for 5 minutes 6.

At the end of cooking, they will be crunchy; set aside the carrots, asparagus, green beans, and zucchini to cool 7. Cut the cheese into slices 8 and start mixing the meatloaf. In a bowl, add the ground meat, grated Grana Padano DOP cheese, and the egg 9,

breadcrumbs 10, salt, pepper, and start kneading 11. Work for a few minutes until you get a uniform mixture 12.

Then spread the mixture with your hands on a sheet of parchment paper, forming a rectangle about 16x12 inches thick 13. In the middle, distribute the vegetables and cheese 14. Use the parchment paper to roll everything well 15

until you get the classic meatloaf shape. Let it rest in the refrigerator for 30 minutes 16. After the time has passed, remove the parchment paper and place the stuffed meatloaf on a baking sheet with parchment paper, grease the surface 17 and proceed to cooking: the stuffed meatloaf bakes in a static oven, preheated in static mode at 356°F, for about 50 minutes. Enjoy your meatloaf with vegetables and cheese while it's still hot 28

Storage

The meatloaf with vegetables and cheese can be stored in the refrigerator for 2-3 days.

If you prefer, you can also freeze it if you've used fresh ingredients.

Advice

If Emmental is not your favorite cheese, you can use a gooey cheese of your choice. How about Asiago, Provolone, or Scamorza? The meatloaf with vegetables and cheese can be enhanced with some aromatic herbs to your liking and maybe some finely chopped nuts like almonds or walnuts.

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