In Italy, meatloaf is called polpettone, basically one big stuffed meatball. The history of meatloaf can be traced back to the 5th century, Rome. One of the
earliest meatloaf recipes is found in the famous Roman cook book, Apicius. A meatloaf is made primarily of ground meat mixed with binders such as eggs,
bread crumbs, or crushed crackers, which is then shaped into a loaf and baked in the oven. Some recipes use a single type of ground meat, commonly ground
beef, while others call for a blend of ground beef, ground pork, veal, or turkey. Some supermarkets offer a combination of ground meats called meatloaf mix in
their fresh meat department. A meatloaf may also include chopped vegetables, cheese, and nuts. The loaf shape may be formed by placing the meat into a
loaf pan or forming it by hand on a baking sheet. Meatloaf should be baked to an internal temperature of 155 - 160 degrees F, which usually takes between an
hour and an hour and 20 minutes of baking time. Cut the meatloaf into thick slices fer serving.
This meatloaf contains the classic Italian soffritto, onions, carrots,
celery, and garlic and it's topped with a simple but delicious
mushroom and onion gravy.
This meatloaf is flavored with spinach, onions, and garlic and a
wonderful combination of Parmesan and mozzarella cheese.
It is moist and packed with flavor.
This meatloaf is packed with classic Italian flavors - garlic,
onion, basil, marinara sauce, and mozzarella cheese.
This Sicilian meatloaf that combines ground pork and beef with
ricotta and pecorino cheese is studded with pistachios and
wrapped with prosciutto.