Mikey’s Meatloaf (Polpettone)

So when I approached my father in law about putting together a recipe for Cook at Home Dad, I never anticipated how delicious it was going to be. He really pulled out all the stops on this recipe it… is… awesome! Made with a blend of ground beef, pork and veal from the best butcher in the Chicagoland area: www.josefsmeats.com If you’re ever in my neck of the woods stop by Josefs and ask for Pat… Tell him Bill sent ya.

INGREDIENTS:

• 1 lb ground beef

• 1/2 lb ground pork

• 1/2 lb ground veal

• 1/2 Cup bread crumbs ( soaked in white wine )

• 2 eggs

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp minced garlic

• 1/4 Cup chopped onion

• 1 tsp fennel seed

• 1 tsp Italian herb blend

• 1/4 tsp red crushed pepper flakes

• 2 bell peppers ( 8 thin slices )

• prosciutto de Parma ( 2 to 3 thin slices )

• Mortadella with pistachios ( 2 halved slices )

• 4 Tbsp marinara sauce

• Mozarella ( 2 halved slices )

DIRECTIONS:

1. Preheat oven to 350º and lightly grease your loaf pan with either butter or olive oil.

2. In a large mixing bowl combine meat with breadcrumbs, eggs, salt, pepper, garlic, onion, fennel seed, Italian herbs and red pepper flakes. Combine ingredients together thoroughly by hand.

3. Place half of your meat mixture in your greased loaf pan and create a slight depression. place 2 halved slices of mortadella, 4 slices of bell pepper, 1 halved slice of mozzarella and 2 Tbsp of marinara sauce in the depression.

4. Continue placing the remaining meat mixture in your loaf pan until all of your meat is in your pan.

5. Garnish your meat loaf with prosciutto, remaining slices of bell peppers, remaining halved slice of mozzarella, 2 tbsps of marina sauce, and dust with some more Italian herb blend.

6. Place in oven and bake for 1 hour and 10 minutes. Remove and let cool slightly, slice and enjoy!