Polpettone, Italian Beef and Veal Meatloaf in Dry Vermouth
By: Irvin Lin
- 4 ounces (4-5 pieces) thick crust Italian bread slices
- 1/2 cup whole milk
- 1 pound ground beef
- 1 pound ground veal
- 3 ounces pancetta, chopped
- 3/4 cup grated Parmesan cheese
- 1/2 cup flat leaf parsley, divided
- Zest from 1 lemon
- Juice from 1/2 lemon
- 1 1/2 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 2 tablespoons olive oil
- 1/2 medium onion, chopped
- 1 cup dry Vermouth
- Preheat the oven to 375˚F. Cut the bread into cubes and place on a baking sheet. Toast in oven for 10 minutes, or until dry. Place 1/2 of the toasted bread in a medium sized bowl reserving the other half of the bread for later. Pour the milk over the bread in the bowl. Let the bread absorb the milk while you make the meatloaf. Don’t turn the oven off.
- Place the beef, veal and pancetta in a large bowl. Add the Parmesan, 1/2 of the parsley, lemon zest, juice, salt, pepper, cinnamon and nutmeg. Chop the milky bread into small bits and add to the bowl. Beat the two eggs together with a fork and add to the bowl. Using your hands, massage all the ingredients together until thoroughly mixed. Wet your hands lightly with water and then form an 8-inch long loaf.
- Take the remaining toasted dry bread cubes and chop place them in a food processor. Process until they are crumbs. Pour out the crumbs onto a baking sheet and add the remaining parsley. Stir to mix together then spread out on the baking sheet to an even layer. Take the meatloaf and roll it in the parsley bread crumbs until the loaf is completely coated.
- Heat the olive oil in the pan on medium heat until it shimmers and then carefully move the meatloaf to the pan. Brown each side of the meatloaf for about 3 to 4 minutes or until the side is golden brown. Carefully remove the meatloaf to a plate using two spatulas and add the chopped onion to the hot pan. Cook the onions until they start to soften. Move the meatloaf back to the pan and place on top of the onions. Pour the vermouth over the meatloaf and move the pan to the oven.
- Bake the meatloaf uncovered, basting the meatloaf 2 or 3 times with the pan drippings, for 45-55 minutes or until a thermometer inserted in the middle of the meatloaf comes out to 150˚F. Let rest in the pan for 10 minutes before moving to a cutting board and slicing. Serve with the onions pan juices.