Logo of Tink's Grass Fed Beef featuring a silhouette of a cow eating grass, framed within an oval yellow background. The logo emphasizes the brand's commitment to grass-fed beef products.
Shop
Logo of Tink's Grass Fed Beef featuring a silhouette of a cow eating grass, framed within an oval yellow background. The logo emphasizes the brand's commitment to grass-fed beef products.

Polpettone Ripieno (Italian style rolled meatloaf)

Recipes

Ingredients

For Meat:

  • 1 1/2 cups 1/2-inch pieces crustless Italian bread

  • 1/2 cup milk

  • 1 1/2 pounds Tink’s Ground Pork Sausage

  • 1 pound Tink’s Grass-fed Ground Beef

  • 2 large eggs

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

For Filling:

  • 3 garlic cloves, thinly sliced

  • 5-ounces fresh spinach

  • 4 leeks, washed, thinly sliced in long strips, green parts removed

  • 1 small onion, finely chopped

  • 1 tablespoon olive oil

Directions

To prepare the meat:

  1. Line 18 x 12-inch baking sheet with plastic wrap. Moisten plastic with water.

  2. Mix bread and milk in medium bowl. Mash bread with fingers until soaked. Squeeze out excess moisture from bread.

  3. Place bread in large bowl; discard milk.

  4. Add beef, sausage, eggs, salt and pepper to bread and mix well.

  5. Place meat in center of plastic wrap.

  6. Using moistened fingers, pat meat into 12 x 14-inch rectangle, about 1/2 inch thick.

  7. Cover; chill while preparing filling.

To make the filling:

  1. Preheat oven to 350°F.

  2. Working from left to right, line garlic up in columns, spaced about an inch apart over meat (top to bottom) covering about a third of the meat.

  3. Continuing across the meat, add the onions, in the same fashion, following the garlic.

  4. The onion and garlic should now take up about two thirds of the meat.

  5. Next, line the leeks up in the same fashion, in the remaining one third section of meat.

  6. Blanket the entire meat mixture with the spinach.

Starting at the long side of meat, using the plastic wrap as an aid, roll up meat jelly roll style. Pinch ends and seams together, enclosing filling completely. Transfer to a ovenproof dish. Discard plastic wrap. Brush meat with 1 tablespoon olive oil.

Bake meat roll until thermometer inserted into center registers 160°F, about 1 hour. Let stand 15 minutes. Serve hot or at room temperature; cut into slices.