Roulade
- Energy Kcal 466
- Carbohydrates g 12.9
- of which sugars g 2.2
- Protein g 37.4
- Fats g 29.4
- of which saturated fat g 12.03
- Fiber g 1.3
- Cholesterol mg 189
- Sodium mg 951
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 1 h 30 min
- Serving: 6
- Cost: Low
PRESENTATION
Polpettone, with its Italian twist on the classic meatloaf, is one of those beloved dishes that's just full of rich layers and comforting flavors. Really, it’s got it all. In Italy, this dish is a delicious mix of minced meat and cheese, all wrapped in tender slices of veal. And you know, sprinkling aromatic herbs over the top lets the flavors deepen as it cooks. What you end up with is a meatloaf recipe that's moist and loaded with traditional charm. It’s not just any comfort food—it's the kind of thing you see on family tables across the country, especially when everyone wants something warm and filling. Plus, when it’s tied up for roasting, it looks like something straight from nonna’s kitchen.
Each slice surprises you: layers of veal hiding a cheesy, juicy center, turning every bite into a mini celebration. Across Italy, you'll find slight variations of this easy meatloaf. For real, some families add pine nuts or prosciutto, while others might use breadcrumbs or oatmeal for a twist—just like those homemade meatloaf variations in other places. Thing is, no matter the variation, what stays the same is the hearty, golden finish and how the meat stays so tender thanks to that veal covering. It is perfect for a big Sunday family dinner or even a cozy weeknight meal. People love how this dish brings everyone together, with its rich taste and the tradition you feel in each slice. Whether you’re into ground beef recipes or just want to try the best meatloaf recipe Italian-style, polpettone makes the table feel warmer and the meal feel special. Seriously, the classic meatloaf gets a new vibe when made this Italian way, making it a must-try if you want to taste the heart of Italian home cooking. And listen, it’s way way better than you’d expect.
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INGREDIENTS
- For the filling (about 1.5 lbs)
- Veal 8.8 oz (250 g) - minced
- Sausage 0.33 lb (150 g)
- Grana Padano PDO cheese 3.5 oz (100 g) - to grate
- Eggs 2 - medium
- Bread 3 ½ cups (100 g) - crumb
- Fine salt to taste
- Black pepper to taste
- Nutmeg 1 pinch
- Garlic 1 clove
- Parsley 2 spoonfuls - minced
- For coating
- Sliced veal 1 lb (450 g) - (3 slices)
- Garlic 1 clove
- Rosemary 2 sprigs
- Thyme 2 sprigs
- Sage 6 leaves
- For cooking
- Extra virgin olive oil 4 spoonfuls
- Butter 2 tbsp (30 g)
- Meat broth 1 cup (250 ml)
- Fine salt to taste
- Black pepper to taste
How to prepare Roulade
To prepare the meatloaf, place the ground meat, the sausage without the skin and crumbled, the bread crumbs finely crumbled, the Grana Padano, the two eggs, the crushed garlic, salt, pepper, ground nutmeg, and chopped parsley 1 in a large bowl; mix it all with your hands for about 10 minutes, thoroughly combining the ingredients. With the mixture obtained, form a cylinder about 8 inches long 2. On a cutting board, beat the slices of meat with which you will coat the meat.
Arrange all the slices on the cutting board and place the meatloaf in the center 4. Wrap it well (5-6)
then tie it with kitchen twine 7 (don't know how to do it? Check the cooking school How to tie a roast).
Finely chop the garlic together with the rosemary needles and thyme leaves, and add salt and pepper 8; sprinkle these ingredients over the entire meatloaf, making sure they adhere well 9.
In a pan, melt the butter with the oil, then brown the meatloaf on all sides over low heat,
add one or two ladles of meat broth 13, cover the pan with a lid 14 and cook over low heat for at least an hour. During cooking, turn the meatloaf frequently, and if needed, add more broth; after an hour, pierce the meatloaf with a toothpick: if pink liquid oozes out, continue cooking for another 10-15 minutes, if the liquid is clear, turn off the heat, as the meatloaf is perfectly cooked. Let the meatloaf rest in a warm place for 15 minutes and in the meantime, prepare the accompanying sauce by adding a tablespoon of sifted flour to the cooking juices and stirring over low heat until thickened. If the sauce is scarce, add a ladle of broth, and once thickened, adjust the salt. If you desire a very smooth sauce, pass the sauce through a sieve. Remove the twine from the meatloaf, cut it into slices, and drizzle with the sauce obtained earlier.