Eye-talian Meatloaf

[SmokeInDaEye]

Has anyone ever heard of, tasted and/or made something called Polpettone?

I stumbled across it this morning and it looks like it would be amazing on the smoker. Basically a rolled Italian meatloaf (http://www.epicureantable.com/tutpolp.htm). I was thinking of making one on Sunday. Note: the green stuff is called "herbs".:biggrin:

 

[bbqjoe]

Looks pretty.
I'll bet it tastes pretty too!

 

[Q_Egg]

Sounds great and something a bit different when things get boring. Now we expect yours to look even better!!

 

[Trout_man22]

I'm not a big fan of eggs inside of meatloaf but the rest of it sounds very good.

 

[Wine & Swine]

Looks interesting, good luck, I'm sure there will be photos. Can you throw on some of your garlic stuffed "shorties" for me?

 

[SmokeInDaEye]

Looks interesting, good luck, I'm sure there will be photos. Can you throw on some of your garlic stuffed "shorties" for me?

Will do. In fact, I just picked up some Jimmy Dean Bold Country I wanted to try.

TroutMan, I was thinking of dropping the egg and instead stuff it with layers of spinach, parma ham, and cheese (maybe provolone slices and grated parmesan?). Any other stuffing suggestions?

 

[SP]

I had it several times, but what I've had isn't stuffed like that.

2 Pounds Lean Ground Beef
1 Pound Ground Pork
1/2 Pound Frozen Spinach, Cooked, Squeezed And Chopped Fine
1/2 Pound Mushrooms, Cleaned And Sliced
2 Tablespoons Olive Oil
1 Egg, Beaten
2 Cups Soft Bread Crumbs
1/2 Cup Provolone Cheese, Cut Into 1/4 Inch Dice
2 Cloves of Garlic, Minced
1/2 Cup Red Wine
4 Tablespoons Parmesan Cheese
1 Cup Cooked Ham, Cut Into Dice
2 Tablespoons Oregano
1 Tablespoon Basil
Salt & Pepper

Sauté the mushrooms in the oil until golden. Preheat the oven to 375 degrees F. mix the remaining ingredients together, then place in two 9 X 5 inch loaf pans. Bake for 1 hour, covering with foil if needed the last 20 minutes. Cool for 10 minutes then serve.

Variation: I like to add a coating of prepared tomato sauce during the last 20 minutes of cooking.

Here is more like we do it.

 

[Bossmanbbq]

My wife is Italian and I have the 45lbs I have gained since we've been married to prove it :-D Ill ask her tonight if she has ever seen or heard of this, and if she has I'll ask why she hasnt made it for me yet:wink:

 

[jgh1204]

Looks like somebody dropped that one, it's got leaves and twigs all over it.

 

[SmokeInDaEye]

Just finished fixing up the Eye-talian meatloaf, stuffed with Parma ham, provolone, spinach and grated parmesan. It's rolled up and waiting to be smoked in a couple hours.

Question, though. The original recipe calls for cooking it (in the oven) wrapped in parchment paper. I'm thinking I should unwrap it for the smoker. Otherwise it may not pick up much flavor, huh? I assume they wrapped it to keep a nice light color on it.

 

[Kevin]

I made something like that years ago. Did it in the oven. Recipe called for parchment paper, I didn't have any in the house so I used waxed paper to aid with the rolling then just cooked it on a baking sheet. Turned out fine.

 

[tjus77]

Looks great, yeah, I would leave off the parchment paper in the smoker

 

[SmokeInDaEye]

No parchment it will be then! Going to heat up the smoker now.

 

[SmokeInDaEye]

It took a little longer than expected to cook, but the flavor was amazing! Here's the final pix:

 

[MilitantSquatter]

I'll PM you my address to send the leftovers Clint !!! Looks good...

What type of ground meat did you use ?

 

[SmokeInDaEye]

I'll PM you my address to send the leftovers Clint !!! Looks good...

What type of ground meat did you use ?

Please do Vinny! Ended up using about a 1.5# ground pork and 1.0# ground turkey, plus the cheese, spinach, and parma. There is still half a meatloaf left and I'm out of town half of this week.

 

[thirdeye]

Boy, my to-do list is getting sort of long. I like the mechanics of that meatloaf. Mrs thirdeye is always buying that fancy cured Italian ham. Maybe I'll surprise her by using some in one of those. She most likely wouldn't be the wiser during the cook ...I can hear it now "What's that, a big fatty?"

 

[SmokeInDaEye]

Boy, my to-do list is getting sort of long. I like the mechanics of that meatloaf. Mrs thirdeye is always buying that fancy cured Italian ham. Maybe I'll surprise her by using some in one of those. She most likely wouldn't be the wiser during the cook ...I can hear it now "What's that, a big fatty?"

That's exactly what it looked like when it was done, a 3 pound fattie.:mrgreen:

I've got another pic at home of it uncut with a bite-sized, gouda stuffed "shortie" next to it.

Overall I was really pleased with the taste and moisture. Put some on white bread for lunch today.

 

[Trout_man22]

Clint,

Looks good-glad that you dropped the cooked egg. Now to the smoker to try my own version.

 

[Qczar]

<<Has anyone ever heard of, tasted and/or made something called Polpettone?

I stumbled across it this morning and it looks like it would be amazing on the smoker. Basically a rolled Italian meatloaf (http://www.epicureantable.com/tutpolp.htm). I was thinking of making one on Sunday. Note: the green stuff is called "herbs". >>

Ya gotta love this place. Great ideas here, home made or elsewhere. Yeah, I`m gonna try something in this regard. Possibilities are limitless. One of my favorite pizza`s is what I call a Greek style. Little bit of mozz, spinich, feta, home made lamb sausage, sh*t load of olives, some other stuff. I gotta try a rolled loaf with similar ingreadiants with all lamb sausage. Love trying new stuff.

Thanks Clint.