– 1 1/2 pounds ground beef (I used grass fed) – 3 small onions , peeled and sliced in half (plus one 1/2 chopped for the meatloaf mix) – 1 small zucchini , chopped in small pieces – 2 carrots , peeled and sliced into long pieces – 3 small potatoes , peeled and cut into pieces – ½ cup chopped fresh Italian parsley (just the leaves) – 1 Tablespoon fresh rosemary , chopped – 1 cup bread crumbs , use your favorite gluten-free crumbs to make it GF – 3 eggs , lightly beaten – 1 cup grated Grana Padano (or Parmigiano-Reggiano) – 2 teaspoons fine sea salt – 1 teaspoon freshly ground pepper (add more to taste) – 3 hard-boiled eggs , peeled – 1/2 cup dry white wine – 2 Tablespoons extra-virgin olive oil – 1/2 cup broth (or butternut squash soup)
Cook time: 45 min
What is Polpettone? Polpettone, known as meatloaf in America, is made in various regions in Italy and in so many different ways. The word “polpettone” literally translates to big meatball.
What’s different about an Italian meatloaf? An Italian meatloaf is typically made free-form (i.e. not in a baking dish), and in some recipes it is cooked in a skillet on top of the stove. However, I like to bake mine in the oven.
What is the secret to moist meatloaf? The secret to moist and flavorful meatloaf is to add a sufficient amount of moisture, such as eggs, tomato sauce or even applesauce.
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