Savory Tomato Polpettoni Meatloaf
This recipe is a riff on the Italian meatball, polpette, and in this case a giant meatball, Polpettoni. It takes a traditional meatball recipe and sweetens it up with Bella Cucina Savory Tomato Jam, a Sicilian inspired fresh tomato condiment scented with notes of citrus and aromatic Ceylon Cinnamon.
SHOPPING LIST:
1 yellow onion
2 Tablespoons Bella Cucina Organic Extra Virgin Olive Oil
1/2 pound Ground Chuck
1/2 pound Ground pork or veal
1/4 Cup Panko Breadcrumbs
1 Whole Egg
1 1/2 Teaspoon Bella Cucina Wild Oregano & Sage Salt
2 Tablespoons Bella Cucina Sun-dried Tomato Pesto
2 Tablespoons Bella Cucina Organic Savory Tomato Jam
3 Tablespoons Parmesan Cheese.
PREPARATION: Preheat oven to 375 degrees F.
Chop the onion into a small dice. In a saute pan, heat the olive oil over medium low heat and cook the onions until they are soft and translucent, about 5-7 minutes. Let cool.
In a large mixing bowl, add the cooked onions, ground meats, breadcrumbs, egg, 1 teaspoon of salt, 1 Tablespoons pesto, 1 tablespoon of Tomato Jam, and Parmesan cheese. Mix together until blended well.
Place a baking pan on a baking sheet. You can line the baking pan with parchment, or spoon the meatloaf mixture directly into the pan. Tap the pan several times to remove any air bubbles. Spoon the rest of the tomato pesto evenly over the meatloaf, then finish with 1 Tablespoon of the Tomato jam. Sprinkle with 1/4 teaspoon salt.
Bake in the oven for 50-60 minutes, until the top is browned and the meat is cooked. Let cool 10-15 minutes before slicing. Serve as is, with a side of Bella Cucina Sugo Al' Arrabiatta or Sugo A la Peperonata Sauce, or with pureed potatoes. It's even better the next day as a sandwich on sliced brioche bread.w
VARIATIONS:
- Add 1/4 cup Bella Cucina Spinach Artichoke Bruschetta Spread
- Add 1 cup Porcini pesto
- Substitute hemp seeds for breadcrumbs and Nutritional Yeast for the cheese for a RE/SET recipe version (no dairy or wheat)