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meat, polpettone, meat roll, pork, turkey, filled, spinach, egg, parmesan

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Filled Polpettone of Mixed Meat with Lemon Zest (SEE TUTORIAL)

Simply delicious and simply must be tried - meatloaf raised to elegant heights. Seasoned with fresh marjoram and lemon zest, slices of the polpettone ('loaf' in Italian) reveal a spiral of spinach and omelette. In Italy, meat polpettone is often baked in baking parchment which not only keeps the log shape, but more importantly, keeps the juices in the meat and makes it self basting - a great tip that I was happy to use when baking meat loaves. It is worth looking for fresh marjoram as it is a delicate herb that looses much of its wonderful, fragrant aroma once dried. Equally delicious cold the following day, polpettone freezes well. My version of this classic spinach and omelette polpettone is seasoned with lemon zest and marjoram and is delicious even if you don't have time to fill it. A quick white wine sauce is below.

Double the recipe and make 2 loaves. Freeze the other for re-warming in the oven for another day! Optional White Wine Sauce is below.

serves 4 generously or 6

250 g. ground lean pork

250 g. ground turkey breast

50 g. ground or finely minced pancetta

1 egg

50 g. bread crumbs

60 ml. milk

1 generous T. chopped fresh marjoram (about 1 small handful unchopped)

1 small onion, minced

1 sm. garlic clove, minced (or half of a clove)

1 t. salt

1/4 t. ground mixed pepper (or black)

grated zest of 1 sm. lemon

optional: long sprig of fresh marjoram and a few bay leaves

filling 1:

500 g. cooked whole leaf spinach, well drained

2 generous T. grated Parmesan

filling 2:

large thin omelette of 2 eggs

(Fillings can be made in advance. Roll the omelette between parchment paper or plastic wrap and refrigerate.)

parchment paper (baking paper-see note) about 45 cm.

a little oil

preheat oven to 200 c.
bake 35 min.

I have my butcher grind the meats and pancetta together. If this is not possible for you, then mince the pancetta very finely. Place in a large bowl.

In a small bowl, pour the milk over the bread crumbs and stir. Beat the eggs slightly with the salt and pepper. Add these to the meat with the lemon zest, minced onion, minced garlic and finely chopped marjoram. Use a cook's three pronged fork to mix well (see note below).

Make the omelette over low heat with a little butter, shaking pan frequently. It is only necessary to cook it on one side, but allow the mixture to set. Slide off onto a wet board or large platter to cool. It will firm up somewhat.

Lay out the parchment paper and lightly oil. Place the meat mixture on it and spread out, encouraging a rectangular shape about 1 cm. thick. Distribute the spinach evenly over the top almost to the edges. Sprinkle over half of the Parmesan cheese. Trim the omelette to fit, using left over pieces to fill in as necessary.

To roll (see tutorial):

Lift one end of the paper, and with the other hand, encourage the edge of the meat to roll onto itself in a close spiral. Once you start it, continue to lift the paper and allow the meat to gently 'fall' onto itself. This will make an even roll without disturbing the filling. Gently and evenly, compact the meat roll somewhat. Press the ends closed and pat it to a neat log.

Now situate the log in the middle of the paper, lengthwise and lay the marjoram sprig on the top and pat it to stay in place. Pat a bay leaf on either side of the loaf. Bring up the sides of the parchment (long edges) and make two or three folds down to the top of the roll. Close the ends like a parcel and fold under the polpettone. It should appear like a log shaped parcel.

Place in the middle of the hot oven in a baking dish or on the roasting pan. Bake about 35 minutes (insert a skewer in the middle, if the juices are clear, it is done). Remove and allow to rest 10 minutes before serving. Open parcel to drain off any juices for a little sauce, if desired.

Quick White Wine Sauce (a little of this and a little of that):

Use the juices and heat with a sm. glass of dry white wine, a grating of pepper and small minced garlic clove. Allow to simmer for a few minutes. Add half a cup of chicken or other broth and a little minced marjoram if you like and continue to simmer for a minute. Make a paste of 1 t. cornstarch and a little cold water, add to the sauce and stir until a little thickened before adding a little cream, evaporated milk or mixture thereof. Takes all of 5 minutes.

To serve, lay two thick slices on a warmed plate and spoon over just a little of the sauce.

Note: Meatloaves should be handled as little as possible and never kneaded which will produce a compact, heavy loaf. Adding all ingredients at once and using a three pronged fork to mix will ensure a light loaf. Parchment paper or any sturdy baking paper will do. Do not use aluminium foil.

This loaf is not browned but has a delicate appearance. If you prefer it browned, either roll in flour and brown in a butter and oil mixture before wrapping or open the parcel after 25 minutes and grill for the rest of the baking time. Personally, I do not recommend either as I enjoy the change and find it unnecessary. I save browning techniques for other types of meatloaf that are baked in a mould.

Serving suggestion: parboil quarters of potato for a few minutes, toss in butter and roast with the polpettone in the same pan with several unpeeled cloves of garlic. Pasta is also good with this, however, make more White Wine Sauce. Or leave out the marjoram from the sauce, add to the tossed in butter pasta. A light red wine, rosé or white goes with this.

Herb tip: Don't have fresh herbs but have dried handy? Take the amount you need, remembering that usually you will need half the amount LESS of fresh (and even less for potent herbs such as rosemary, thyme and sage), and sprinkle with enough warm water to moisten. Add the equivalent amount of minced parsley and mix. This mixture will then be surprisingly close to the fresh herb and better than the dried herb alone.

All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be added to any form of archive or other works of any kind. Contact the author for further information.