Soft meatloaf

Name: Soft meatloaf
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Ingredients: Ground meat blend beef and pork 1.1 lbs; Provola cheese 3.5 oz; Stale bread 3.5 oz; Whole milk about 0.4 cup; Parmigiano Reggiano PDO cheese (to grate) 1.75 oz; Eggs 1; Garlic 1 clove; Parsley to taste; Nutmeg to taste; Fine salt to taste; Black pepper to taste; Meat broth ¾ cup

it de es fr br

Difficulty: Easy
Prep time: 30 min
Cook time: 45 min
Serving: 6
Cost: Average
Note + 10-15 min. of resting time after cooking

PRESENTATION

Recipe by
Sebastian Fitarau

Soft meatloaf, or “polpettone al forno”—as they lovingly call it in Italy—is a must-have on family tables everywhere. It’s perfect when you want something easy but packed with flavor. And look, what makes this Italian version stand out? It’s all about those provola cheese cubes. They’re mixed right into the meat, and as it bakes, the cheese melts. It's a moist and stringy wonder, with tender beef pulling it all together. This soft meatloaf recipe even has a splash of broth during baking. The result? A moist meatloaf that practically melts when you slice it. Seriously good.

Across different regions, folks might swap the cheese or toss in herbs, but the core idea—juicy meat with melted cheese—remains a favorite. And you know what? In many Italian homes, this isn’t just a weeknight dinner. It’s a comforting nod to those big family gatherings.

The best part about this tender meatloaf is how the cheese just blends into the meat. And so, each bite is packed with that melty goodness. Really, really satisfying. Some cooks add breadcrumbs soaked in milk to make a homemade meatloaf that's even softer, with a mild, creamy bite. Pair it with roasted potatoes or simple veggies—it fits right in for Sunday meals and those hectic weeknights.

While some American versions might go for a ketchup glaze, in Italy, simplicity rules. Ingredients really shine here. Whether you're on the hunt for the best meatloaf recipe for a chill dinner or something to impress, this Italian twist ticks all the boxes for juicy, cheesy, and super comforting food. Plus, every region has its own spin, and once you try this, you’ll get why it’s such a beloved tradition. For sure. No question. It’s no wonder it continues to be a favorite in Italian kitchens, offering a slice of comfort and warmth in every bite.

INGREDIENTS

Ground meat blend 1.1 lbs (500 g) - beef and pork

Provola cheese 3.5 oz (100 g)

Stale bread 3.5 oz (100 g)

Whole milk 0.4 cup (100 g) - about

Parmigiano Reggiano PDO cheese 1.75 oz (50 g) - (to grate)

Eggs 1

Garlic 1 clove

Parsley to taste

Nutmeg to taste

Fine salt to taste

Black pepper to taste

For cooking: Meat broth ¾ cup (200 g)

Preparation

How to prepare Soft meatloaf

To prepare the soft meatloaf, first make the Beef Broth and keep it warm. Cut the stale bread into cubes 1, transfer it to a bowl, and add the milk 2. Crush it with your hands to ensure it is completely soaked 3, then leave it to soak for about ten minutes.

Meanwhile, cut the provola cheese into cubes 4. Put the ground meat in a large bowl, then add the grated Parmesan cheese 5 and the provola cubes 6.

Add the egg 7, chopped parsley 8, and minced garlic clove 9.

Season with nutmeg 10, salt, and pepper, then add the well-squeezed bread 11. Mix the ingredients by kneading with your hands 12.

Place the mixture in the center of a sheet of parchment paper 13 and use it to shape it into a meatloaf 14. Now remove the paper and transfer the meatloaf to a baking dish 15.

Pour the broth over the meatloaf and into the baking dish 16, then bake in a preheated static oven at 350°F for about 45 minutes 17. During cooking, occasionally baste the meatloaf with the broth to ensure it remains moist 18.

When the meatloaf is golden on the surface, check with a meat probe that the internal temperature is at least 160°F, then remove from the oven and let it rest in the pan for 10-15 minutes 19; this way, the juices will distribute evenly, keeping the meatloaf soft. After the resting time, your soft meatloaf is ready to be sliced 20 and served 21!

Storage

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

You can freeze it after cooking if you used fresh, not thawed ingredients.

Advice

If you don't have a thermometer, you can check the meatloaf's doneness by inserting a knife blade inside: if the juice that comes out is clear, it's ready!

You can replace the stale bread with breadcrumbs, adjusting the amount based on the consistency of the mixture.

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