Italian Meatloaf Wrapped in Pancetta, Polpettone

The most good Italian Meatloaf (Polpettone) stuffed with Taleggio cheese and wrapped in crispy pancetta. This main dish looks so impressive making it suited to special occasions. It's juicy, good and packed with flavour. Served with a simple tomato sauce.

Polpettone translates as 'big or giant meatball'. It's essentially made of the same or similar ingredients you'll find in classic Italian Polpette (meatballs) although there are many variations.

This Italian meatloaf is designed to be as easy as any other meatloaf recipe but impressive enough to serve up to family and friends for special occasions and big get-togethers.

Our recipe is not only packed with good flavour but it stays extra juicy throughout. The impressive part? It's stuffed with Taleggio cheese, wrapped in crispy pancetta and served with a good tomato sauce.

See our full recipe below including step by step photos, helpful tips including what to do with leftovers and a video tutorial to help you make this recipe perfectly. Buon Appetitio!

Ingredients – what you need

See the photo below that shows you everything you need to make this recipe plus some important tips on ingredients!

• Ground beef and pork (mince) – you want to use ground meat with a high fat content for flavour and moisture. We used 12% fat ground beef and 5% ground pork.
• Bread and milk – soaking bread in milk is a great way to lock moisture (and flavour) into the meatloaf. Use white bread with the crusts cut off.
• Garlic – As always, use fresh garlic cloves. Don't use powder.
• Herbs – We used fresh sprigs of rosemary and dried oregano (pretty much the only dried herb we use)
• Egg – one large eggs to help bind everything toegther.
• White wine – use a Italian white such as Pinot Grigio, Gavi or Vermentino.
• Nutmeg – finely grate it yourself or use ground nutmeg.
• Taleggio – a strong, soft and good Italian cheese. If you can't find it you can use another good melting cheese such as Fontina or Provolone.
• Pancetta – this is used to wrap the meatloaf creating a crispy and good outside.

Step by step photos and recipe instructions

Remove all crusts from the bread and tear it up into rough pieces. Put it in a bowl and add the milk. Let it soak for 5 minutes (photo 1).

Add all of the meatloaf ingredients apart from the filling and pancetta to a large mixing bowl. Add the milk-soaked bread and mix everything together with your hands until thoroughly combined (photos 2 & 3).

Assembling the meatloaf

Lay a large sheet of plastic wrap on a clean work surface and lay two rows of pancetta lengthways on top. Make sure the second row of pancetta overlaps the first by 2 inches (photo 4).

Put the meatloaf mixture on top of the pancetta and flatten it into a rough rectangle shape. Cut the taleggio and mozzarella into cubes or strips and add it along the middle of the meat (photos 5-7).

Shape the meat over the cheese into a large log. Spend a minute or two smoothing out and sealing all the cracks around the meatloaf. This is an important step to stop the cheese from oozing out (photo 8).

Next, wrap the pancetta all around the meatloaf tucking in the ends tightly. Keep it wrapped in plastic wrap and refrigerate for at least 30 minutes (photos 9 & 10).

Once ready, pre-heat the oven to 350F/180C.

Remove the meatloaf and place on a large baking tray and tie it firmly with kitchen string (one large loop around the length and 7-8 loops around the width). This gives the meatloaf extra support to keep the cheese in the middle (photo 11 & 12).

Bake in the oven for 80 minutes until cooked through and crispy on the outside.

To make the tomato sauce

You can make the sauce while the meatloaf is cooking then heat it up before serving (it only takes 10-15 minutes to make)

Add the olive oil to a large pan and add the finely chopped garlic. Saute for around a minute until fragrant.

Next, add the canned tomatoes. Add around 1 tablespoon of water to the cans, rinse out any leftover tomato and add it to the sauce. Crush the tomatoes with a potato masher for a smoother sauce (photos 13 & 14).

Simmer for 10-15 minutes until reduced slightly. Add torn fresh basil, stir and set aside (photo 15).

Once cooked, remove the meatloaf from the oven and let it rest for 10 minutes before cutting (photo 16).

Recipe tips and FAQs

• Let the meatloaf refridgerate – after shaping and wrapping the meatloaf put it in the fridge for 30 minutes. This helps keep it's shape and chills the cheese before going in the oven.
• Seal all cracks – it's important to spend a minute or so sealing all the cracks around the meatloaf with your hands. It'll ensure the cheese doesn't ooze out.

Can we use breadcrumbs instead of slices of bread?

Yes, you could use panko breadcrumbs. Don't use fine breadcrumbs as they tend to dry the meat out instead of keeping it moist.

Can we leave out the alcohol?

If you don't want to cook with wine then yes leave it out you don't need to substitute it with anything however we do recommend using it for extra flavour.

How long does it last?

The meatloaf will keep well (covered) in the fridge for up to 4-5 days. Enjoy it cold or reheat it in the oven.

Can we freeze it?

Yes, you can freeze raw or cooked meatloaf. defrost (thaw) it completely before reheating or cooking. Freeze for up to 3 months.

What to do with leftover meatloaf

Polpettone is still good the next day and even a few days later in fact.

You can wrap it in foil and heat it back up in the oven until piping hot throughout and serve it with any sides you like (check out our Italian side dish for ideas) or you can enjoy it cold in sandwiches or with salads.

More Italian family dinner ideas

• Polpette al Sugo (Italian Meatballs)
• Italian Roast Beef with Marsala & Onions
• Ossobuco Milanese (Braised Veal Shanks)
• Italian Beef Braciole (Braciole al Sugo Pugliesi)
• Chicken Cacciatore – Pollo alla Cacciatora

Ingredients

Makes 8 servings

For the meatloaf

• 4.5 cups 12% fat ground beef ((700g/1.5 lbs))
• 1.5 cups 5% fat ground pork ((300g/10.5 oz))
• ½ cup milk ((120ml))
• 3 large slices crustless white bread ((100g))
• ½ cup white wine ((60ml))
• 2 large cloves garlic (crushed)
• ½ tablespoon dried oregano
• 1 tablespoon fresh rosemary (finely chopped)
• 1 large egg
• ½ cup grated parmesan ((30g))
• 1 pinch nutmeg
• 1 tsp fine salt
• 1 pinch ground pepper

Filling

• 7 oz pancetta strips ((200g) around 36 strips)
• 7 oz Taleggio (rinds removed (200g))
• ½ ball fresh mozzarella ((2.1oz/60g))

For the sauce

• 28 oz canned chopped tomatoes (high quality (800g))
• 1 small handful fresh basil
• 1 clove garlic
• 1 tablespoon olive oil
• Salt and pepper

Equipment

• Kitchen string
• Plastic wrap (cling film)

Method

1. Remove all crusts from the bread and tear it up into rough pieces. Put it in a bowl and add the milk. Let it soak for 5 minutes.

2. Add all of the meatloaf ingredients apart from the filling and pancetta to a large mixing bowl. Add the milk soaked bread and mix everything together with your hands until thoroughly combined.

Assembly

1. Lay a large sheet of plastic wrap on a clean work surface and lay two rows of pancetta lengthways on top. Make sure the second row of pancetta overlaps the first by 2 inches (see step by step photos for reference).

2. Put the meatloaf mixture on top of the pancetta and flatten it into a rough rectangle shape. Cut the taleggio and mozzarella into cubes or strips and add it along the middle of the meat.

3. Shape the meat over the cheese into a large log. Spend a minute or two smoothing out and sealing all the cracks around the meatloaf. This is an important step to stop the cheese from oozing out.

4. Next, wrap the pancetta all around the meatloaf tucking in the ends tightly. Keep it wrapped in plastic wrap and refrigerate for at least 30 minutes.

5. Once ready, pre-heat the oven to 350F/180C.

6. Remove the meatloaf and place on a large baking tray and tie it firmly with kitchen string (one large loop around the length and 7-8 loops around the width). This gives the meatloaf extra support to keep the cheese in the middle.

7. Bake in the oven for 80 minutes until cooked through and crispy on the outside.

8. To make the tomato sauce

9. You can make the sauce while the meatloaf is cooking then heat it up before serving (it only takes 10-15 minutes to make)

10. Add the olive oil to a large pan and add the finely chopped garlic. Saute for around a minute until fragrant.

11. Next, add the canned tomatoes. Add around 1 tablespoon of water to the cans, rinse out any leftover tomato and add it to the sauce. Crush the tomatoes with a potato masher for a smoother sauce.

12. Simmer for 10-15 minutes until reduced slightly. Add torn fresh basil, stir and set aside.

13. Once cooked, remove the meatloaf from the oven and let it rest for 10 minutes before cutting. Serve with the tomato sauce and sides such as roast potatoes and green beans.

Kitchen notes

• How long does it last? The meatloaf will keep well (covered) in the fridge for up to 4-5 days. Enjoy it cold or reheat it in the oven.
• Freezing You can freeze raw or cooked meatloaf. defrost (thaw) it completely before reheating or cooking. Freeze for up to 3 months.