Polpettone (Fancy Meatloaf)

This meatloaf is stuffed with meat, cheese and herbs. Delicious hot or cold, it is especially good for fall entertaining. We like it paired with our 2018 Alexander Valley Merlot, a recent GOLD MEDAL winner at this year’s Sonoma County Harvest Fair.


  • 1 cup day old bread, cubed
  • ½ cup cream
  • 3 pounds ground meat, mixture of beef, pork, veal or turkey
  • Salt and pepper
  • 2 ½ tablespoons Italian seasoning
  • ½ cup grated parmesan cheese
  • 4 eggs, hardboiled, peeled and sliced
  • ¼ pound prosciutto, thinly sliced
  • 1 pound spinach, blanched, drained and chopped
  • 3 ounces provolone, in 1/8 inch slices
  • 1 cup dried breadcrumbs


  1. Put breadcrumbs in bowl, cover with cream and let stand 10 minutes.
  2. Put ground meet in mixing bowl, season with salt and pepper and Italian seasoning. Add parmesan and mix. Add soaked bread and cream and knead until well combined.
  3. Heat oven to 350. In a 12×18” baking sheet lined with parchment paper press mixture into a rectangle. Add spinach, provolone, prosciutto and eggs more or less evenly atop meat mixture. Using parchment as an aide, roll into a long cylinder, pinching the ends to form a firm loaf. Remove parchment paper, and roll the meat cylinder in breadcrumbs.
  4. Bake for 40 -45 minutes (140 degrees). Let stand for 10 minutes, or cool completely. Serve either warm or cold.

8 -10 servings