Anna's "Polpettone".... Layered Meatloaf

Ingredients

Stuffing
1 large zucchini with peel, sliced (about 2 cups)
Topping:
handful of fresh Italian parsley chopped (about ¼ cup)
Meat:
2 pounds minced veal, pork, and beef mix
1/4 cup ketchup
1/2 cup chopped Italian parsley
1 tablespoon Tamari soy sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

2
In a frying pan heat 2 tablespoons of olive oil, add the chopped onion and cook until golden.
3
Add the mushrooms and cook until both are caramelized. Transfer to a plate to cool.
4
Using the same pan, add some additional oil, and saute the zucchini slices until golden.
5
Transfer to a plate and allow to cool.
6
Add the tomatoes to the pan and allow to stew and the liquid to reduce. Toss in the spinach and cook for a minute.
7
Should their be excess water, simply drain the mixture or pat with a paper towel. Allow to cool.
9
Add all the ingredients to a bowl and stir to combine.
10
Meat Mixture:
11
In a large mixing bowl, add the meat, eggs, breadcrumbs and the remainder of the ingredients
12
Mix with your hands to combine.
13
To assemble the meatloaf, place half of the meat mixture in the bottom of a 5"x9" loaf pan and pat down gently.
14
Spread a layer of the tomato/spinach mixture on the meat.
15
Add the zucchini on top of the tomato/spinach layer and spread evenly. Place the onion/mushrooms on the zucchini
16
Spread the remainder of the meat on the stuffing.
17
Top with the prepared breadcrumbs
18
Bake in a 350º F oven for 1 hour.

 



About

With the arrival autumn and the cooler weather, we search out comforting food. To get away from pasta dishes, meatloaf seemed like an appetizing alternative. Although it wasn't a regular dish on my parent's table, meatloaf, "polpettone" (large meatball) does originate from the basic meatball recipe. This is my take on meatloaf with an Italian twist, a mix of veal, pork, and beef stuffed with tasty layers of tomatoes and spinach, zucchini, caramelized onion and mushrooms. The golden brown topping of panko breadcrumbs with Parmigiana Reggiano, parsley, garlic,and extra virgin olive oil seals in all the meat's juices and provides a crunch to every bite. I hope you enjoy !

Yield:

8.0 servings

Added:

October 11, 2010

Creator:

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