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Polpettone con l’Aceto Balsamico e Patate Arroste
Meatloaf with Balsamic Vinegar and Roasted Potatoes
Meatloaf with Balsamic Vinegar and Roasted Potatoes
Polpettone is the Italian version of meatloaf. In Emilia-Romagna, we like to add some regional specialties of mortadella, Parmigiano-Reggiano and balsamic vinegar to the mixture for succulent results.
Serves 4
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2
pounds meatloaf mix (equal amounts ground sirloin, veal and pork)
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4
ounces ground mortadella
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3/4
cup fresh breadcrumbs softened in 3 tablespoons milk
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1/2
cup minced red onion
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1/4
cup grated Parmigiano-Reggiano
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1
tablespoon tomato paste
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1
tablespoon grated garlic, use Microplane grater
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2
tablespoons balsamic vinegar (aged 5-8 years)
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1
large egg, lightly beaten
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salt and freshly ground nutmeg to taste
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same balsamic vinegar for basting
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Yukon gold potatoes, peeled and cubed
1. In a large mixing bowl, combine all ingredients except for the additional balsamic vinegar for basting. Cover and allow flavors to blend for 30-60 minutes before shaping. Or this mixture can be refrigerated overnight.
2. Preheat the oven to 350º F/175° C. Shape the mixture into a loaf, put into an oven-proof roasting pan or casserole, then place in the center of the oven and bake for 15 minutes. Remove the pan from the oven and reserve.
3. In a medium pot, bring salted water to a boil, and add the potatoes. Cook for about 5 minutes, drain and immediately transfer to the roasting pan surrounding the meatloaf. Brush the meatloaf with some additional balsamic vinegar.
Place the pan or casserole in the center of the oven, and continue baking for 1 hour. Turn over the potatoes for evening browning 1-2 times during this cooking, and baste the meatloaf again with balsamic vinegar. Remove the pan from the oven, allow the meatloaf to set for a few minutes so the juices re-distribute, then enjoy a delicious treat from Emilia-Romagna!
2. Preheat the oven to 350º F/175° C. Shape the mixture into a loaf, put into an oven-proof roasting pan or casserole, then place in the center of the oven and bake for 15 minutes. Remove the pan from the oven and reserve.
3. In a medium pot, bring salted water to a boil, and add the potatoes. Cook for about 5 minutes, drain and immediately transfer to the roasting pan surrounding the meatloaf. Brush the meatloaf with some additional balsamic vinegar.
Place the pan or casserole in the center of the oven, and continue baking for 1 hour. Turn over the potatoes for evening browning 1-2 times during this cooking, and baste the meatloaf again with balsamic vinegar. Remove the pan from the oven, allow the meatloaf to set for a few minutes so the juices re-distribute, then enjoy a delicious treat from Emilia-Romagna!
