Italian Style Meatloaf - Polpettone

Ingredients

• 1 slice of bread lightly toasted then ground into breadcrumbs in the food processor (to yield 2/3 cup of breadcrumbs)
• 1/2 cup (118 ml) whole milk
• 1 tablespoon olive oil
• 3/4 cup (1/3 pound/170 grams) pancetta or unsmoked pork belly
• 3/4 cup (110 grams) onion (chopped)
• 2 garlic cloves (finely chopped)
• 3/4 cup (90 grams) carrot (finely chopped)
• 3/4 cup (90 grams) celery (finely chopped)
• 2 pounds (1 kg) ground/minced beef
• 1 1/2 tablespoons fresh basil (chopped)
• 1/4 cup (70 grams) Parmesan cheese
• 1/2 teaspoon dried oregano
• 2 tablespoons fresh basil (chopped)
• 1 large egg (beaten)
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups (354 grams) marinara/pasta sauce (divided in half)

Instructions

1. 1

   Preheat oven to 400°F/200°C.

2. 2

   Lightly oil a large rectangle, high sided casserole dish. I use a 9 x 13-inch (23 x 33 cm).

3. 3

   To a sauté pan add the oil over medium heat. Add the pancetta, onion, garlic, carrot and celery. Cook until the vegetables soften and the pancetta slightly crisp.

4. 4

   Transfer to a bowl and allow to cool.

5. 5

   To a mixing bowl add the breadcrumbs and milk, and leave for until all the milk is soaked.

6. 6

   Once the pancetta mix is cool, add the ground beef, bread and milk mix, Parmesan, oregano, basil, egg, salt and pepper and half of the marinara sauce. Mix until everything is well combined.

7. 7

   Add to the casserole dish and mold into a meatloaf shape, about 10 x 5-inches (25 x 13 cm).

8. 8

   Top with the remaining marinara sauce.

9. 9

   Bake for about 1 hour, or until a thermometer when inserted into the center reaches 165°F/75°C.

10. 10

    Remove from the oven and allow to rest for 10 minutes before slicing and serving. Serve with extra marinara sauce