This Italian-Style Meatloaf may have a comfort food vibe that’s just a little too powerful for most mortal beings. If you do have the discipline to hold back some leftovers, they’ll reward you by being fantastically satisfying.
Italian-Style Meatloaf
Course: DinnerCuisine: American6-8
servings20
minutes1
hour15
minutes1
hour35
minutesIngredients
1 med white onion, quartered, peeled, and diced
2 slices of bread
1⅔ lb. ground beef beef
1 lb. sweet Italian sausage
1 cup shredded Parmesan
1 tsp coarse salt, plus more to taste
Pepper, to taste
3 tsp dried thyme, divided
2 eggs
3 med Yukon gold potatoes, (peeled and) cut into bite-size cubes
1 tsp dried thyme
½ cup white wine
½ cup chicken broth
2 Tbs olive oil, or to taste
Directions
- Pre-heat the oven to 400ºF.
- Scoop up half the diced onion and place it into a food processor. Process until minced. Transfer to a large mixing bowl. Tear the bread up into pieces and place them in the processor. Process until it turns into 1 cup of fine crumbs. Add the crumbs to the bowl with the onion. Add the beef, sausage, Parmesan, salt, pepper, and 2 tsp of the thyme to the bowl. Add the eggs. Knead with your hands until well mixed.
- Dump the meat mixture onto a large piece of parchment. Use the parchment to roll the meat into a tight cylinder, no more than 11 inches long. Twist the ends of the parchment in order to compress the meat even more. Roll the meat into a 9 x 11 baking pan. If necessary, use your hands to pat the ends of the cylinder to shorten it.
- Scatter the potatoes and remaining diced onions around the meat. Salt and pepper the potatoes to taste. Sprinkle remaining 1 tsp thyme over the potatoes. Pour wine and stock over the potatoes. Drizzle the entire thing – meat and potatoes – with oil.
- Bake until the loaf reaches an internal temperature of 160ºF, about 1 hour and 10 minutes. Rest for 10 minutes before slicing.
This recipe comes from my admiration for Giovanni Siracusa’s “Polpettone.” I stumbled onto it on Instagram. My love for almost everything he cooks convinces me that we’d be best friends if we ever met. I used his recipe as a template to throw together the ingredients that I had on-hand, and changed a few things up just because.
I’m a little on the fence about the combination of white wine and potatoes, but not so much that I didn’t devour this recipe. It was great fresh from the oven and terrific left over.
Italian-Style Meatloaf
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I laughed at “too powerful for most mortal beings”. White wine makes everything better!
Well that’s for sure. I should probably drink the wine before I start in on the meatloaf!
Hum c’est très appétissant, j’aime la cuisine Italienne
Bonne soirée
Me too. Thanks!
I have never eaten meatloaf.
Wow! Where I live, everyone has eaten a meatloaf. Where you live, what is a food that is like that? Everyone has eaten it, and everyone’s mother has their own way they make it?
Sounds delicious!
Thank you, Anne!
We had a similar meatloaf last week and I agree about it being a true comfort meal. I’ll have to try this technique next time. I’m on the fence about the wine too. I really like very crispy potatoes.
Don’t get wrong – the wine was good – I was just on the fence about it being for me. I’m sure you could substitute chicken stock, or some more imaginative liquid.
That meatloaf looks fantastic, Jeff! I really like the Italian twist here – hearty, rustic, and full of flavour.
Thanks, Ben!
I am not usually a lover of meat loaf, but this looks fantastic; so rich and moist. I also love that it’s not bathed in ketchup (I know, I’m a food snob). The weather makes it look like we will be into comfort food until the weekend, then hopefully it starts acting like spring!
Yes! We have the same weather, I think. I’m looking to going out into it over the weekend. I grew up with ketchup-smothered meatloaf, but my husband would prefer a brown gravy. I felt like this meatloaf didn’t need anything like that.
Wow, Jeff, this sounds wonderful. And it sounds pretty easy, as well. Once the weather cools off, I can assure you that we will be making this. I also have to check out Giovanni’s work. I am unfamiliar with him.
“Once the weather cools off.” You slay me. Though I’ve heard how hot it’s been! Here, the leaves are just now leafing.
Now you speak our language! Just fantastic!
🙂
Jeff, I have been craving meatloaf. I came across an Ina Garten video and thought her meatloaf looked amazing-I think your does too! I am planning a Sunday Supper and this is perfect. Your timing was perfect.
Velva
Thanks! Ina Garten is so amazing. I’m sure her meatloaf recipe will be fabulous!
Once I made some meatloaf for my husband and it was so bad, he handed it back (the only time this has happened)!. Your meatloaf recipe looks like my problem could be solved! I like the addition of the Italian sausage. I had at look at Giovanni’s Instagram account and am now a follower!
Oh, nice! I really like his posts. His dishes look fantastic, but they also look easy to throw together. Sorry to hear about your meatloaf! They vary so widely, and I’m sure you can find one that’ll suit him, and maybe it’ll be this one!
The Italian sausage in meatloaf (combined with ground beef) is blowing my mind right now – what a great idea! This is comfort food at its all-time best as it’s a combination of both Italian and American comfort foods. We’re pretty warm here in the mountains, but once that cool air returns I’m thinking this would make for a fantastic dinner…or leftover meatloaf sammiches the next day!
Thank you, David!
It’s exactly the kind of dish that looks unassuming in the pan and then absolutely steals the show at the table. Love this recpe!
Thank you, Raymund!