Italian Meatloaf in Sauce (Polpettone)

Ingredients

• 1.3 pounds leaner ground beef
• 10 1/2 ounces ground pork (or 3 Italian sausages casing removed)
• 1/2 cup freshly grated parmigiano cheese
• 2 slices bread (soaked in milk and excess moisture squeezed)
• 1/2 teaspoon oregano
• 1 large egg
• 1/4 teaspoon salt (or less if you prefer)
• 2 dashes black pepper
• 1/2 cup cheese (provolone, fontina or gruyere cubed)
• 1-2 tablespoons olive oil
• 1 clove garlic
• 3 cups tomato passata (puree)
• 1-2 bay leaves
• 1/4 teaspoon salt (or a little less if you prefer)
• 1/2 cup water
• 4-5 basil leaves

Instructions

1. 1

   --- FOR THE MEATBALL ---

2. 2

   In a large bowl add the ground beef, ground pork (or sausage break into pieces), parmigiano, moist bread, oregano, egg, salt and pepper gently combine well. Flatten and place the cubed cheese in the middle and gently cover to form a ball or slight oval shape.

3. 3

   --- FOR THE SAUCE ---

4. 4

   In a large pot add the oil and the garlic clove, fry 1-2 minutes, remove the garlic add the passata, bay leaf and salt bring to a boil and boil for one minute. Remove the pot from the heat, carefully add the meatball and cover with the sauce. Cover and cook for 40 minutes on low. Carefully turning halfway through without breaking, again cover with sauce and continue cooking.

5. 5

   When almost cooked add the basil leaves and cook without the lid for 1-2 minutes. Remove from the pot, slice and serve with the sauce. Enjoy!