Polpettone Italian Stuffed Meatloaf|Venison or Beef

Polpettone Italian Stuffed Meatloaf in red casserole dish with green parsley on the side. Sits on top of a gray wood table and a red striped dishcloth.

5 from 25 votes

Polpettone Italian Stuffed Meatloaf|Venison or Beef

Italian Stuffed Meatloaf is one of our favorite comfort foods. The venison is spiced with aromatics, chipotles in adobo sauce, and herbs. The meatloaf is stuffed with mozzarella cheese and topped with bacon slices. A delicious dish that has many variations.

Prep Time15

Cook Time50

Total Time1 5

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 341kcal

Author: Marisa Franca @ All Our Way

Ingredients

1 ½ lb ground venison
½ lb pork sausage
4 cloves garlic, minced
1 medium onion diced
2 large eggs, lightly beaten
1 tablespoon chipotle in adobo sauce
⅓ cup Panko crumbs
3 tablespoon buttermilk
3 tablespoon parmesan cheese
⅓ cup mozzarella
1 tablespoon Tuscan seasoning (or Italian seasoning)
1 teaspoon lemon zest
1 tablespoon olive oil extra virgin
2 teaspoon Kosher salt
½ teaspoon freshly ground pepper
4 slices bacon

Instructions

1) Heat the oil in a 10-inch skillet over medium-low heat. Cook the onion and garlic stirring frequently, until softened, about 4 minutes. Transfer to a large bowl and let cool.
2) Position a rack in the center of the oven and heat the oven to 375 F.
3) Sprinkle the Panko crumbs over the aromatics.
4) Add the venison, pork, and beaten eggs in the bowl. Scatter all of the ingredients except for the bacon and mozzarella cheese.
5) Put a little bit of olive oil on the palms of your hands. Gently mix all the ingredients until just combined -- try not to compact the mixture as you do this.
6) Tear a long sheet of wax paper and place in on the counter. Scoop the mixture onto the wrap and make a rectangle using your hands to pat it out. Sprinkle the mozzarella in the middle. Sprinkle a little bit more parmesan cheese on top of the mozzarella if desired. Use the wax paper to help you roll the meat away from you. Using the wax paper bring the other side toward you. Pat to form a log.
7) Make sure the ends of the loaf is sealed. You don't want the cheese to ooze out.
8) Transfer the meatloaf to an oil sprayed baking pan.
9) Lay the bacon strips diagonally on the meatloaf.
10) Bake until an instant-read thermometer inserted in the center of the meatloaf registers 160 F. for 40 to 55 minutes. When it is finished, broil the meatloaf about 6 inches from the broiler element until the bacon is brown and crisp.
11) Let rest for 10 minutes. With a large spatula, transfer to a cutting board or serving platter. Cut into ¾ to 1-inch-thick slices.
12) Optional: Add homemade or your favorite marinara sauce on top.

Notes

Nutrition