POLPETTONE ROTOLO (Meatloaf Roll)

 

Serves 6

 

Ingredients

• *400 g each minced pork & beef or veal (800 g total)
• 2 eggs
• Salt and ground black pepper and nutmeg
• 6 – 8 thin slices ham (E weight)
• ½ bunch English spinach leaves or very young (like spinach)
• 6 slices swiss cheese
• 1 quantity Italian tomato sauce (see Autumn recipes)

 

 

 

 

Method

Mix the meats with the eggs and seasonings. Unroll a 50 cm length of plastic wrap and place on a bench top, without wrinkles and creases. Turn the meat mixture out onto this and spread to a thickness of 2 cm in a rectangular shape.  

 

Down the long centre, layer the ham overlapping it, then the spinach leaves and top with the cheese. Using the plastic as an aid, roll the meat loaf longwise, ensuring that it is evenly thick the whole length. Put onto a flat plate or tray, cover and refrigerate, for several hours or overnight. 

 

When ready to cook, carefully remove plastic. Place loaf on an oven tray sprayed with non stick spray. Bake in a 180° C oven for 15 – 20 minutes, depending on the thickness of the loaf. Rest it in a warm place for a few minutes before serving with Italian tomato sauce (see Autumn recipes on this website).  

 

*All beef may be used or even minced chicken. 

 

© Copyright Elise Pascoe 2008