How to Make the Juiciest Italian Meatloaf (Polpettone & Potatoes)

Ingredients

• 1 pound Ground Beef (85% lean) (lean ground beef, 85% lean)
• 1 pound Italian Sausage Meat (no casing) (ask butcher to remove casing; seasoned Italian sausage)
• 2 slices Fresh Italian Bread (remove crust if stale; can use day‑old bread)
• 1 cup Whole Milk (for soaking bread; water can be used in a pinch)
• 1 cup Parmesan Cheese (freshly grated; Pecorino can be used instead)
• 2 large Eggs (room temperature)
• 1 tablespoon Fresh Thyme (chopped)
• 1 teaspoon Black Pepper (freshly ground)
• 4 medium Yukon Gold Potatoes (peeled and sliced)
• 1 large Yellow Onion (diced)
• 0.5 cup Dry White Wine (e.g., Pinot Grigio)
• 0.5 cup Vegetable Broth (low‑sodium)
• 2 tablespoons Olive Oil (extra virgin, for drizzling)

Instructions

1. Soak and Squeeze Bread

   Place the bread slices in a bowl, pour 1 cup of milk over them, let soak for 5 minutes, then squeeze firmly to remove excess liquid.

   Time: PT7M

2. Combine Meat and Fillings

   In a large mixing bowl, combine 1 lb ground beef, 1 lb sausage meat, the squeezed bread, 1 cup grated Parmesan, 2 eggs, 1 tbsp chopped thyme, and 1 tsp black pepper. Mix with clean hands until just combined.

   Time: PT10M

3. Shape the Meatloaf

   Lay a sheet of parchment paper on the work surface, place the meat mixture on it, and shape into a log about 4‑5 inches wide. Roll the parchment around the log and twist the ends to compact the loaf.

   Time: PT5M

4. Prepare Potatoes and Onions

   Peel and slice the 4 Yukon Gold potatoes into ½‑inch rounds. Dice the onion. Toss both with 2 tbsp olive oil, a pinch of salt, pepper, and a little fresh thyme.

   Time: PT10M

5. Assemble on Baking Sheet

   Place the parchment‑wrapped meatloaf in the center of a roasting pan. Arrange the seasoned potatoes and onions around the loaf. Drizzle the remaining olive oil over everything, then pour ½ cup white wine and ½ cup vegetable broth around the sides.

   Time: PT5M

6. Bake

   Preheat the oven to 400°F. Bake the meatloaf for 1 hour 10 minutes, or until the internal temperature reaches 160°F.

   Time: PT1H10M

   Temperature: 400°F

7. Rest

   Remove the pan from the oven and let the meatloaf rest for 10 minutes before slicing.

   Time: PT10M

8. Make Pan Glaze

   Place a fine mesh strainer over a bowl, pour the pan juices through to remove excess fat, then spoon the clarified liquid over the sliced meatloaf.

   Time: PT5M

9. Serve

   Slice the meatloaf into 1‑inch thick pieces, arrange on a serving platter with the roasted potatoes, and enjoy.

   Time: PT5M

Nutrition Facts

Calories

870

Protein

45 g

Carbohydrates

45 g

Fat

45 g

Fiber

5 g

Ingredient Substitutions

• Instead of Ground Beef (85% lean): Ground turkey, Ground pork
• Instead of Italian Sausage Meat (no casing): Bulk Italian sausage, Pork sausage, Chicken sausage
• Instead of Fresh Italian Bread: Italian rolls, 1 cup breadcrumbs
• Instead of Whole Milk: Water, Plant‑based milk
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Eggs: Egg replacer, Flax egg
• Instead of Fresh Thyme: Dried thyme (1 tsp)
• Instead of Yukon Gold Potatoes: Russet potatoes
• Instead of Yellow Onion: Shallots
• Instead of Dry White Wine: Chicken broth, White grape juice
• Instead of Vegetable Broth: Chicken broth, Water + bouillon
• Instead of Olive Oil: Vegetable oil

Equipment Needed

• Large Mixing Bowl
• Parchment Paper (optional)
• Roasting Pan or Baking Sheet
• Chef's Knife
• Cutting Board
• Fine Mesh Strainer
• Measuring Cups and Spoons
• Oven

Critical Steps — Do Not Skip

• Soaking and squeezing the bread to achieve proper moisture.
• Mixing the meat mixture gently to avoid toughness.
• Shaping the loaf tightly for even cooking.
• Baking to an internal temperature of 160°F.
• Resting the meatloaf before slicing.

Chef Tips from the Video

• Use a mix of beef and high‑quality Italian sausage for the best flavor balance.
• Freshly grated Parmesan adds a richer taste than pre‑grated cheese.
• A splash of dry white wine adds acidity that brightens the meat and deglazes the pan.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Prepare the meat mixture and shape the loaf a day ahead; keep covered in the fridge.
• Pre‑chop potatoes and onions and store them in a sealed bag with a drizzle of oil.
• The loaf can be baked fully, cooled, sliced, and frozen; reheat in the oven at 350°F.

Frequently Asked Questions