POLPETTONE AL FORNO (Neapolitan Meatloaf): The Best Recipe


The weather turned very cold today, the perfect time to make a hardy winter’s Neapolitan meatloaf – Polpettone al Forno.

It’s a delight that needs little introduction except to say that if you see polpettone on a menu, don’t expect to get piling plate of polpette, meatballs or sauce for that matter.

Polpettone is the big, and I do mean big version of the meatball and you’ll rarely find a Neapolitan eating it with sauce or a Ragù.

It is, for all intents and purposes, meatloaf – Neapolitan style.

Made with ground meat, typically beef but you can also use pork, veal or a combination (we actually used pork, which I prefer, but don’t tell anybody).

You might also find other ingredients inside like prosciutto cotto or provolone and a restaurant down the street from me makes theirs with a hard boiled egg inside.






  • 17.64 oz of ground beef
  • 2 eggs
  • ¾ cup of  grated Parmigiano Reggiano cheese
  • 3 slices white bread
  • 4 oz cup milk
  • Bread crumbs
  • Salt and Pepper
  • Oil
  • Butter


Cooking with Giuseppe - Polpettone al Forno Ingredients
Polpettone al Forno - Bread and Milk
Mixing the Polpettone al Forno
Polpettone al Forno coated with breadcrumbs
  1. Pour the milk into a small bowl and break up the white bread into the milk;
  2. In a large bowl, add the meat, eggs, parmigiano, and salt and pepper to taste;
  3. Squeeze the excess milk from the bread and add it to the meat mixture;
  4. Mix well and shape into a ball;
  5. Sprinkle breadcrumbs over the meat and around the bowl and roll the meat around in the bowl until all sides are lightly coated with the breadcrumbs;
  6. Grease the bottom of a baking pan with butter;
  7. Shape the meat into an oblong form and transfer it to the baking pan;
  8. Add more bread crumbs as needed so the top and sides are lightly coated;
  9. Drizzle oil around the bottom of the pan;
  10. Bake uncovered at 350° F for 45 minutes;
  11. Remove from the oven and let it sit a few minutes before slicing



Source and Picture




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