Polpettone ripieno con uova sode

Polpettone ripieno con uova sode is a classic Italian meatloaf that is often served on Sundays or at family meals. It is simple yet rich: good beef mince, stale bread soaked in milk, Parmigiano Reggiano and herbs, with a row of hard-boiled eggs in the centre. Served warm in slices, or later cold, it remains a comforting dish.

Serves: 4–6
Preparation: approx. 20 minutes
Cooking: approx. 55 minutes
Total time: approx. 1 hour 25 minutes (including resting)

Ingredients

• 700 g beef mince
• 120 g stale white bread (without crust)
• 180 ml whole milk
• 3 eggs
• 90 g Parmigiano Reggiano
• 1 small onion
• 1 clove garlic
• 2 tablespoons fresh parsley
• approx. 2–3 tablespoons extra virgin olive oil
• salt
• freshly ground black pepper
• pinch of freshly grated nutmeg
• 3 eggs, hard-boiled and peeled

Preparation

1. Preheat the oven to 180 °C (conventional heat).
2. Cut or tear the bread into pieces and put it in a bowl. Pour the milk over it and leave the bread to soak until soft. Then gently squeeze out the bread: it should be moist, but not dripping. Any excess milk can be discarded.
3. Finely chop the onion. Finely chop or crush the garlic. Gently fry both in a little olive oil over a low heat until soft and translucent, without colouring. Leave to cool.
4. Hard-boil 3 eggs (approx. 8–9 minutes). Cool them under cold running water, peel them and set aside.
5. Finely chop the parsley. Grate the Parmigiano Reggiano if needed.

Method

1. Make the meat mixture
   Put the mince in a large bowl. Add the squeezed bread, the 3 raw eggs, the grated cheese, the fried and cooled onion and garlic, and the chopped parsley. Season with salt, freshly ground black pepper and a pinch of nutmeg. Add 1–2 tablespoons of olive oil. Mix everything with clean hands or a fork until you have a cohesive, moist mixture, but do not knead for too long.
2. Shape the meatloaf and enclose the eggs
   Lay a sheet of baking parchment on the work surface. Spoon the meat mixture onto it and shape it with your hands into a rectangular sheet of about 25 x 18 cm and about 2 cm thick. Place the three hard-boiled eggs lengthways in a row in the centre of the sheet. Using the baking parchment, fold the meat over the eggs and press the edges together well, so the eggs are completely enclosed and no gaps remain. Shape into a firm, oval or rectangular roll.
3. Place the meatloaf in the baking dish
   Using the baking parchment, place the meatloaf in a greased baking dish, or place it on a baking tray lined with baking parchment. Brush the outside of the meatloaf with a little olive oil. If desired, you can pour a small layer of water or mild stock around the meatloaf to prevent burning and to create a little gravy.
4. Bake the meatloaf
   Bake the polpettone for 50–60 minutes in the middle of the oven at 180 °C, until golden brown all over and the juices run clear. The exact time depends on the shape and height of the meatloaf.
5. Rest the meatloaf
   Remove the meatloaf from the oven and leave it to rest for 10–15 minutes, loosely covered with aluminium foil. This makes slicing easier and keeps the meat juicy.
6. Slice and serve
   Slice the polpettone into thick slices so the hard-boiled eggs are clearly visible in the centre. Serve warm with, for example, fried or roasted potatoes and spinach or another green vegetable.