Substitute ground turkey for the beef and sausage; the cooking time will remain the same.Polpette is the Italian word for meatball, and a huge meatball, or what we call a meatloaf, is called a polpettone (pronounced pohl-peh-TOH-neh). This dish combines ground beef with flavorful sausage, with lots of vegetables added too.
Makes 4 to 6 servings | Prep time: 20 minutes | Minimum cook time: 3 hours in a medium slow cooker
2 tablespoons olive oil
1 medium onion, chopped
1 small carrot, chopped
1 celery rib, chopped
1 garlic clove, minced
2 large eggs, lightly beaten
1/4 cup whole milk
1/2 cup Italian breadcrumbs
1/2 cup freshly grated Parmesan cheese
1/2 cup grated mozzarella cheese
3 tablespoons chopped fresh parsley
1 tablespoon fresh thyme or 1/2 teaspoon dried
Salt and freshly ground black pepper to taste
1 pound lean ground beef
1/2 pound bulk sweet Italian sausage
1 cup Herbed Tomato Sauce or purchased sauce
1/4 cup dry red wine
Vegetable oil spray
1. Heat oil in a small skillet over medium-high heat. Add onion, carrot, celery, and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Set aside.
2. Combine eggs, milk, breadcrumbs, Parmesan, mozzarella, parsley, thyme, salt, and pepper in a large mixing bowl, and stir well. Add beef, sausage, and vegetable mixture, and mix well.
3. Grease the inside of the slow cooker insert liberally with vegetable oil spray. Fold a sheet of heavy-duty aluminum foil in half, and place it in the bottom of the slow cooker with the sides of the foil extending up the sides of the slow cooker. Form meat mixture into an oval or round, depending on the shape of your cooker, and place it into the cooker on top of the foil. Combine tomato sauce and wine, and pour mixture on top of meatloaf.
4. Cook meatloaf on Low for 6 to 8 hours or on High for 3 to 4 hours, or until an instant-read thermometer inserted into the center of the loaf registers 165°F. Allow meatloaf to sit for 10 minutes. Remove meatloaf from the slow cooker by pulling it up by the sides of the foil. Drain off any grease from the foil, and slide meatloaf onto a serving platter. Serve immediately.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variations:
Substitute ground turkey for the beef and sausage; the cooking time will remain the same.
Place a row of hard-cooked eggs in the center of the meatloaf before cooking.
Add 1/2 pound diced sautéed mushrooms.
Add 1 cup frozen chopped spinach, thawed and squeezed dry.