How to Make the Juiciest Bacon Wrapped Italian Meatloaf (Polpettone)

Ingredients

• 1 lb Ground Beef (85% lean) (fresh, cold)
• 0.5 lb Ground Pork (lean, cold)
• 3 slices Stale Bread (about 3 oz, torn into pieces)
• 0.5 cup Whole Milk (room temperature)
• 1 cup Parmesan Cheese (freshly grated)
• 1 clove Garlic (minced or grated)
• 0.25 tsp Nutmeg (freshly grated if possible)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Fresh Parsley (chopped)
• 1 large Egg (beaten)
• 0.25 cup All-Purpose Flour (for coating)
• 8 slices Uncured Pork Belly (or Bacon) (thin slices, overlapping to cover loaf)

Instructions

1. Soak and Squeeze Bread

   Tear the stale bread into pieces, place in a small bowl, pour the milk over it, press down until the bread absorbs the milk, then squeeze out any excess liquid.

   Time: PT5M

2. Combine Meats

   Place the ground beef and ground pork into a large mixing bowl.

   Time: PT2M

3. Add Remaining Ingredients

   Add the soaked bread, grated Parmesan, minced garlic, nutmeg, chopped parsley, salt, pepper, and the beaten egg to the bowl.

   Time: PT5M

4. Mix Thoroughly

   Using clean hands, mix everything together until the mixture turns a uniform pink color and no large pockets of cheese or bread remain.

   Time: PT8M

5. Shape the Loaf on Parchment

   Lay a sheet of parchment paper on the counter, place the meat mixture in the center, and shape it into a tight log, compacting the sides like a candy.

   Time: PT5M

6. Wrap with Bacon (or Pork Belly)

   Lay the bacon slices overlapping over the parchment‑wrapped log, then roll the parchment to lift the meat and wrap the bacon around it, tucking the ends underneath.

   Time: PT5M

7. Coat in Flour

   Remove the parchment, place the bacon‑wrapped loaf on a plate, and lightly toss it in the flour to coat all sides.

   Time: PT2M

8. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT10M

   Temperature: 350°F

9. Bake the Meatloaf

   Place the loaf on a baking sheet and bake for 45‑50 minutes, or until an internal temperature of 160°F (71°C) is reached.

   Time: PT50M

   Temperature: 350°F

10. Rest Before Slicing

    Remove the meatloaf from the oven, transfer to a serving platter, and let it rest for 10 minutes before carving.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

28 g

Carbohydrates

12 g

Fat

22 g

Fiber

1 g

Ingredient Substitutions

• Instead of Ground Beef (85% lean): Ground sirloin, Ground chuck
• Instead of Ground Pork: Ground turkey, Ground chicken
• Instead of Stale Bread: Day‑old baguette, Italian ciabatta
• Instead of Whole Milk: Half‑and‑half, Heavy cream diluted 1:1
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Nutmeg: Ground mace (smaller amount)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Fresh Parsley: Fresh basil, Fresh oregano
• Instead of Egg: Egg white (2), Flax egg (1 tbsp flax + 3 tbsp water)
• Instead of All-Purpose Flour: Cornstarch, Almond flour (for gluten‑free)
• Instead of Uncured Pork Belly (or Bacon): Regular smoked bacon, Prosciutto (will be saltier)

Equipment Needed

• Large Mixing Bowl
• Measuring Cups and Spoons
• Parchment Paper
• Baking Sheet or Roasting Pan
• Oven
• Meat Thermometer (optional)
• Knife
• Cutting Board
• Tongs (optional)

Critical Steps — Do Not Skip

• Squeeze out excess milk from the soaked bread.
• Mix the meat mixture until uniformly pink.
• Wrap the bacon tightly with overlapping slices.
• Coat the loaf in flour for a crisp crust.
• Bake to an internal temperature of 160°F (71°C).
• Rest the loaf 10 minutes before slicing.

Chef Tips from the Video

• Use ice‑cold milk to keep the meat mixture cool while you work.
• Freshly grated nutmeg adds a subtle depth that pre‑ground nutmeg can’t match.
• If you like extra herb flavor, add a tablespoon of fresh thyme along with parsley.

Troubleshooting

Storage

Refrigerator: Wrap tightly in foil or plastic and store up to 4 days.

Freezer: Freeze uncovered for up to 2 months; thaw in refrigerator before reheating.

Room temperature: Do not store at room temperature; risk of bacterial growth.

Make-Ahead Tips

• Assemble the loaf, wrap in bacon, and refrigerate up to 24 hours before baking.
• Freeze the wrapped loaf (unbaked) on a tray, then transfer to a freezer bag; bake from frozen adding 10‑15 minutes to cooking time.

Frequently Asked Questions