Italian Meatloaf Recipe (Polpettone)

Close-up angled shot of Italian meatloaf slices fanned out on a ceramic platter, highlighting the caramelized tomato glaze, tender crumb texture, and fresh herb garnish.

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Italian Meatloaf Recipe (Polpettone)

This recipe for Italian meatloaf, or polpettone, is how my family always made it. It’s like a giant meatball that gets baked free-form on a sheet pan with a thin layer of tomato paste on top. The outside gets a nice golden crust, while the inside stays tender and easy to slice. It’s simple, nostalgic, and comes together quickly for an easy, old-school Italian weeknight dinner.

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: 8

Calories: 419kcal

Author: Nicole Gaffney

Ingredients

2 tablespoons extra virgin olive oil divided
¾ cup panko breadcrumbs
⅓ cup whole milk
1 yellow onion small, very finely minced
3 garlic cloves finely grated
½ cup Pecorino Romano finely grated
1 teaspoon Italian seasoning
2 tablespoons fresh Italian parsley finely chopped
2 eggs large
1 tablespoon tomato paste
1 teaspoon kosher salt
freshly cracked black pepper to taste
2 pounds ground beef or a mix of beef, pork and veal

For the Topping

¼ cup tomato paste
1 tablespoon extra virgin olive oil
¼ teaspoon kosher salt

Instructions

Preheat the oven to 375°F and line a sheet pan with parchment paper and drizzle with 1 tablespoon of olive oil.
2 tablespoons extra virgin olive oil
In a small bowl, combine the panko breadcrumbs and milk. Stir and let sit for a few minutes so the breadcrumbs absorb the liquid.
¾ cup panko breadcrumbs, ⅓ cup whole milk
In a large bowl, combine the soaked breadcrumbs, minced onion, grated garlic, Pecorino Romano, Italian seasoning, parsley, eggs, tomato paste, salt and pepper, then mix until evenly combined.
1 yellow onion, 3 garlic cloves, ½ cup Pecorino Romano, 1 teaspoon Italian seasoning, 2 tablespoons fresh Italian parsley, 2 eggs, 1 tablespoon tomato paste, 1 teaspoon kosher salt, freshly cracked black pepper
Add the ground meat and gently mix with your hands or a fork just until everything is incorporated. Avoid overmixing or the meatloaf can become dense.
2 pounds ground beef
Transfer the mixture to the prepared sheet pan, drizzle all over with the remaining tablespoon of olive oil and shape it into a wide oval loaf about 2½ inches tall. Smooth the surface so it cooks evenly.
Bake uncovered for about 30 minutes.
In a small bowl, stir together the tomato paste, olive oil, and salt.
¼ cup tomato paste, 1 tablespoon extra virgin olive oil, ¼ teaspoon kosher salt
Spread the sauce evenly over the top of the meatloaf in a thin layer, then return to the oven and bake for an additional 15-20 minutes or until browned and the internal temperature reaches about 155-160°F.
Let the meatloaf rest for at least 10 minutes before slicing so it holds together nicely.

Notes

Mince the onions as finely as you can for the best texture. If you prefer your onions softer, sauté them over medium-low heat in a little bit of olive oil for 5-8 minutes first.
Don’t skip the milk soak. Letting the panko properly absorb the milk before mixing with the beef will keep the polpettone tender rather than dense.
Be careful not to overmix. You want the meat just incorporated with the panko and milk mixture, but don’t keep mixing after that or the meatloaf will get tough.
The best tool for mixing the meat is your hands, but a fork works well too. Wear a pair of food-safe gloves if needed.
A wide and low meatloaf, rather than tall and narrow, allows it to cook evenly and create a wider area for that golden glazed crust - aka the best part!
Letting the meatloaf rest before slicing is important so it stays intact, don’t skip it.

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