Italian Meatloaf in Sauce (Polpettone)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An Italian-style meatloaf made from beef and pork with cheese cubes, simmered in marinara sauce. Hearty and comforting with aromatic herbs, this is a slower-cooked take on a classic.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1.3 pounds leaner ground beef
- 10½ ounces ground pork (or 3 Italian sausages casing removed)
- ½ cup freshly grated parmigiano cheese
- 2 slices bread (soaked in milk and excess moisture squeezed)
- ½ teaspoon oregano
- 1 large egg
- ¼ teaspoon salt (or less if you prefer)
- 2 dashes black pepper
- ½ cup cheese (provolone, fontina or gruyere cubed)
- 1-2 tablespoons olive oil
- 1 clove garlic
- 3 cups tomato passata (puree)
- 1-2 bay leaves
- ¼ teaspoon salt (or a little less if you prefer)
- ½ cup water
- 4-5 basil leaves
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 50m
- Sodium
- 962mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1125mg
- Calcium
- 345mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 962MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.