Roulade

Name: Roulade
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 6
Ingredients: Ground veal 9 oz; Sausage 5.3 oz; Grana Padano PDO cheese to be grated 1 cup; Eggs About 2 medium eggs 4 oz; Bread crumb 3.5 oz; Fine salt to taste; Black pepper to taste; Nutmeg 1 pinch; Sliced veal (3 slices) 1 lb; Garlic 2 cloves; Rosemary 2 sprigs; Thyme 2 sprigs; Sage 6 leaves; Fine salt to taste; Black pepper to taste; Extra virgin olive oil 3 tbsp; Butter 2 tbsp; Meat broth 1.7 cups; Cornstarch 2 tsp; Water 2 tsp

Difficulty: Easy
Prep time: 30 min
Cook time: 1 h 5 min
Serving: 6
Cost: High
Note ?","seo_title":"Oven-baked veal meatloaf: tender and flavorful, easy recipe

PRESENTATION

Polpettone, or Italian meatloaf, is a beloved dish that finds its way to family tables all over Southern Italy. And look, it’s not your run-of-the-mill meatloaf. Nope. It’s really something special. This version combines minced meat and cheese, all wrapped up in tender veal slices and tied like a roast. The outside? A flavorful brush of aromatic herbs—you know, rosemary, parsley and a hint of sage. Every bite smells and tastes fresh and inviting. And the cheese? Melts into the center, making each slice extra moist and a bit gooey. So good. This classic meatloaf is all about comforting and rich flavors, showcasing the heart of an Italian family kitchen.

In Southern Italy, there are variations of this easy meatloaf recipe. Some places add cooked spinach or prosciutto inside with the cheese, making it super juicy. Pretty much everyone loves it. Some folks go for veal, while others use ground beef, and sometimes a bit of pork for extra tender bites. This dish? It’s true comfort food that brings everyone together, offering a warm and filling experience. When it comes out of the oven, the veal is golden on the outside with an herby crust. Smells incredible, honestly. Perfect for a big family dinner, this homemade meatloaf recipe turns an ordinary evening into something special. That's what makes it different—not just the best meatloaf recipe you’ll try, but a cherished piece of Italian culinary tradition that really really delivers on taste and comfort.

Whether you're all about classic flavors or love trying new twists, this meatloaf is sure to become a favorite. It shows the warmth and togetherness of Italian cooking. So, gather your loved ones and enjoy a meal that truly feels like home.

INGREDIENTS

For the filling (about 1 lb 10 oz): Ground veal 9 oz (250 g); Sausage 5.3 oz (150 g); Grana Padano PDO cheese 1 cup (100 g) - to be grated; Eggs 4 oz (110 g) - About 2 medium eggs; Bread 3.5 oz (100 g) - crumb; Fine salt to taste; Black pepper to taste; Nutmeg 1 pinch

For wrapping: Sliced veal 1 lb (450 g) - (3 slices); Garlic 2 cloves; Rosemary 2 sprigs; Thyme 2 sprigs; Sage 6 leaves; Fine salt to taste; Black pepper to taste

For cooking and making the sauce: Extra virgin olive oil 3 tbsp (40 g); Butter 2 tbsp (30 g); Meat broth 1.7 cups (400 g); Cornstarch 2 tsp (5 g); Water 2 tsp (10 g)

Preparation

How to prepare Roulade

To prepare the meatloaf start by placing the bread crumb into the food processor, then pulse until you obtain crumbs 1. Put the ground veal and the sausage, removed from its casing, into a bowl 2. Add the grated cheese and the crumbled breadcrumbs 3, season with salt and pepper.

Add the eggs 4 and the nutmeg 5. Knead by hand for a few minutes 6, until you obtain a homogeneous mixture.

Shape the meat into a cylinder 7. Arrange the slices on the cutting board slightly overlapping 8 and then gently flatten them with a meat mallet or similar tool to form a square 9.

Place the meatloaf mixture, already shaped into a cylinder, in the center of the slices and wrap it inside the veal slices 10. This will give you a wrapped meatloaf measuring about 8 2/3–9 1/16 inches (about 8.7–9.1 in). Secure it with kitchen twine, then tie one of the two ends with a small bow 11 and, step by step, create loops around your hand with the twine and pull the meatloaf through them 12. If you're not confident, follow our guide How to tie a roast.

Chop the garlic, rosemary, sage and thyme 13 and sprinkle over the entire surface of the meatloaf 14 together with salt and pepper; massage the herbs well into the meat 15.

Melt the butter in the oil in a large saucepan 16 and when it has melted place the meatloaf inside 17. Brown it, allowing it to sear well on all sides over medium-high heat 18.

Using two wooden spoons, turn it and seal the ends as well 19. Moisten with the hot broth 20, cover with the lid and cook over medium-low heat for one hour, turning every 20 minutes 21.

At the end of cooking the liquid will have reduced but will still be thin; the meat will be cooked, so transfer it to a platter, keeping the cooking liquid in the pot 22. Dilute the cornstarch with the cold water 23, stir and pour into the saucepan 34.

Cook for a few moments, whisking until the sauce thickens 25. At this point you can slice your meatloaf 26 and serve it with the sauce you just prepared 27.