Polpettone: meatloaf Neapolitan

Polpettone meatloaf Neapolitan

The polpettone (meatloaf Italian) is a meat preparation which can be enjoyed both hot or cold. Do not be discouraged by the number of ingredients and the time of its preparation and the result will be well worth a little extra effort! Serve topped with sliced polpettone their cooking juices.

The polpettone is the ideal dish to prepare on the occasion of a picnic: Once cooked, you can carry it around and cut on site, or cut parts in advance and pack them individually. Even cold, your polpettone is excellent!

Ingredients for 4 people

  • Beef – chopped 500 g
  • White bread – 250g stale
  • Eggs – 7, 3 hard
  • Garlic – 2 cloves
  • Parsley
  • Parmesan – 50 g
  • Ham – 50 g
  • Provolone – 100 g
  • Tomato coulis – 500 g
  • Onion – 1
  • Extra virgin olive oil – 6 tablespoons
  • Basil
  • Salt
  • Black pepper

Polpettone meatloaf Neapolitan

Preparation of polpettone napoletano

Put the breadcrumbs in a bowl, add warm water and wait until the bread is soft. Then crumble it and mix it with minced meat with grated Parmesan cheese, beaten eggs, chopped parsley, crushed garlic cloves, a pinch of salt and pepper. Mix all to obtain a homogeneous mixture. Cut the provolone and ham matchsticks and cut the eggs into quarters.

Lightly oil your work surface and spread to a third of the meat to form an oval disc 3 cm thick. Place the ham stuffing, cheese and hard boiled eggs in the middle and close the polpettone with the rest of the meat, giving it the shape of a loaf. Flour the surface of polpettone and lightly tap with your fingers to ensure adhesion.

Polpettone meatloaf Neapolitan

Heat 4 tablespoons of olive oil in a pan and cook over low heat polpettone, returning it on all sides with two wooden spatulas. A golden faith consistently, remove the polpettone from the pan and place in a saucepan with the same height as the meatloaf.

Slice the onion and let it brown in a pan with 2 tablespoons of olive oil. Then add the tomato sauce and boil 10 minutes. Then pour the tomato sauce over the polpettone until it is completely covered, add basil and bring to a boil. Cook over low heat for 30 minutes. Once cooked, place the polpettone on a plate, cut into slices, top with tomato sauce and serve.


This recipe offers the classic combination of cheese and ham for the filling of polpettone. However, you are free to try other stuffing variants, such as boiled vegetables (including artichokes), mozzarella or smoked bologna.

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