Polpettone might be thought of as meatloaf, but the vegetable stuffing transforms it into something much juicier and more complex.
Ingredients
- 2 ¼ pounds eggplant, unpeeled
- ½ cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
- 3 whole garlic cloves
- 5 small ripe tomatoes or 5 whole canned tomatoes
- Salt and freshly ground black pepper
- ½ cup chopped fresh basil
- 10 ounces bread, crusts removed
- About 1 cup whole milk
- 3 ½ ounces (3 cups) grated Parmesan
- 2 large eggs
- 14 ounces ground veal
- 10 ounces ground pork
- 7 ounces smoked provolone, grated
-
Nutritional Information
-
Nutritional analysis per serving (8 servings)
649 calories; 44 grams fat; 15 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 4 grams polyunsaturated fat; 29 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 34 grams protein; 124 milligrams cholesterol; 731 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
8 servings
Preparation
- Preheat the oven to 350. Oil a 10-inch-long roasting pan, and line with parchment.
- Cut the eggplant into small pieces. Heat a large heavy skillet over medium-high heat until hot. Stir in 1/4 cup of the oil, then add half the eggplant and cook, stirring occasionally, until browned, 5 to 6 minutes. Transfer the eggplant to a paper-towel-lined platter, and cook the remaining eggplant with 1/4 cup of the oil; transfer to the platter.
- Add the remaining 2 tablespoons of oil to the skillet along with the garlic cloves and cook, stirring occasionally, until golden, about 4 minutes. Chop the tomatoes, and add to the skillet with a large pinch of salt and some pepper, and cook until their juices have evaporated, about 3 minutes. Stir in the basil and reserved eggplant, then remove the skillet from the heat. Discard the garlic, and season with salt to taste.
- Tear the bread into pieces and place in a bowl, then cover with the milk and let stand for 5 minutes. Squeeze the bread, and discard any excess milk; whisk in the Parmesan and eggs with the bread, along with a pinch of salt and pepper. Add the meats, combining well with your hands.
- Place a piece of parchment paper on a work surface. Using your hands, pat the meat mixture into a 10-by-8-inch rectangle (about 3/4 inch thick). Spread the eggplant sauce over top, leaving a 1-inch border, then sprinkle the provolone evenly over the sauce. Using the parchment as a guide, roll the meat around the filling, pinching the ends to seal and form a loaf. (If there is excess meat, cook and eat it separately.) Carefully transfer to the roasting pan.
- Brush the meatloaf with some oil, then bake until cooked through, about 45 minutes.
1 1/2 hours
Dining and Cooking