• Home
  • Contact
    • About Laura
    • Press
    • Contact
    • Life is Delicious! | Archive
  • Restaurant
  • Cookbooks
    • Laura's PASTA SECRETS
    • Laura's At Home with Umami
    • Laura's Easy Tasty Italian
    • Laura's Kitchen
    • Laura's Holiday Table
    • Laura's 30 Days of Flavour
    • with Taste#5 Pot Shots
    • with Taste#5 Sugo Sauces
    • with Taste#5 Umami Bomb
    • with Taste#5 Umami Vegetarian
    • with Taste#5 Umami Bomba! XXX
    • with Taste#5 Umami Rush & Pepper
    • Taste#5 Collection
    • Umami 101
    • Hikari Miso
  • Instagram
Menu

Laura Santtini | Life is Delicious!

Restaurateur • Chef • Author • Mother • Wife • Umami Expert • Recipes • Online shop
  • Home
  • Contact
  • About Laura
    • About Laura
    • Press
    • Contact
    • Life is Delicious! | Archive
  • Restaurant
  • Cookbooks
  • Recipes
    • Laura's PASTA SECRETS
    • Laura's At Home with Umami
    • Laura's Easy Tasty Italian
    • Laura's Kitchen
    • Laura's Holiday Table
    • Laura's 30 Days of Flavour
    • with Taste#5 Pot Shots
    • with Taste#5 Sugo Sauces
    • with Taste#5 Umami Bomb
    • with Taste#5 Umami Vegetarian
    • with Taste#5 Umami Bomba! XXX
    • with Taste#5 Umami Rush & Pepper
  • Taste #5
    • Taste#5 Collection
    • Umami 101
    • Hikari Miso
  • Instagram

Umami Meatloaf

August 6, 2014

Polpettone means ‘big meatball’ (they can be as big as pies), so the term can be translated, particularly in the USA, as ‘meatloaf’ – one of my all-time favourite things. The sauce is adapted from a recipe by Anna Del Conte. There is both truth and elegance in Anna’s work, which, along with her genuine and vast knowledge of Italian food, never cease to inspire me!

Serves 6

INGREDIENTS

75g (3oz) butter
1 large onion, finely chopped
splash red wine
1 garlic clove, crushed
200g (7oz) finely ground beef mince
200g (7oz) finely ground  pork mince
200g (7oz) finely ground veal mince
70g (3oz) prosciutto crudo, very finely chopped
1 tablespoon Parmesan cheese, grated
2 tablespoons tomato ketchup
1 tablespoon Taste #5 Umami Bomb
1 large egg
3 slices of white bread, ground into breadcrumbs in a blender
handful of flat-leaf parsley, finely chopped
sprig of marjoram, finely chopped
salt flakes and freshly ground black pepper

For the tomato & red pepper sauce

3 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, peeled and halved
two 400g (14oz) tins of chopped tomatoes
200g (7oz) roasted red (bell) peppers (commercial or fresh)
1 tablespoon red wine vinegar
1 tablespoon caster (superfine) sugar
½ cinnamon stick


Method

  1. Preheat the oven to 190°C (375°F). Melt the butter in a frying pan, add the onion and fry until soft and just beginning to colour.
  2. Splash with the red wine and cook for a couple of seconds over a high heat until the alcohol has evaporated.
  3. Place all the other ingredients in a large mixing bowl, add the fried onion mixture and use your hands to work all the ingredients together rather like a large burger mix.  Season but be careful not to add too much salt as the flavours are already fairly salty.  As it is inadvisable to eat raw pork, I make a small patty of the mixture and fry it to be able to taste that the seasoning is right.  When it is, add the mixture to a buttered 20-23cm (8-9inch) loaf tin.
  4. Place in a deep roasting pan, pour 2-3cm (about 1 inch) of boiling water around it from a kettle and cook for 1 hour to 1 hour 20 minutes, until the juices run clear when pierced with a skewer.  If you see that the top is burning before the loaf is cooked right through, cover it with foil.
  5. When the meatloaf is in the oven, make the sauce: Heat the oil in a heavy-based saucepan, add the onion and garlic, and fry until soft and glassy but not coloured.  Add the tomatoes and the peppers, breaking the latter up with your hands as you add them.  Season and cook on a low hear for 15-20 minutes.
  6. When the oil begins to separate from the tomato, blend with a hand blender or in a processor.  Return to the pan and add the vinegar, sugar and cinnamon stick.  Season and cook uncovered on a low hear for a further 25 minutes, stirring to prevent sticking and adding a little water if it becomes too thick.
  7. Remove the meatloaf from the oven when ready. To serve, cover with a hot serving plate, turn both upside down together, tap the sides to remove the loaf from the mould.  Cut it into slices and serve with the sauce.
Print Friendly and PDF
In Recipes, Taste #5 Umami Bomb, Comfort Tags bomb, laura santtini, meatloaf, mince, pepper, taste 5, tomato, umami, beef, main dish
← Oven-roasted MonkfishUmami Grilled Leek →
SHOP TASTE5
Taste#5 Umami Recipes
Taste #5 Umami Bomb

Taste #5 Umami Bomb

Taste #5 Bomba! XXX

Taste #5 Bomba! XXX

Taste #5 Vegetarian

Taste #5 Vegetarian

Taste #5 Umami Rush / Umami Pepper

Taste #5 Umami Rush / Umami Pepper


Recipes by Collection

30 DAYS OF FLAVOUR


Recipes by Category

ALL RECIPES
HOLIDAY
FAMILY FAVORITES
COMFORT
VEGETABLES
SALADS
DIPS & SNACKS
COCKTAILS
SEAFOOD
POULTRY
PORK
BEEF
MAIN DISH
SIDE DISH
PASTA
BBQ & GRILLING
QUICK
VEGETARIAN
MARINADES & SAUCES

GET DELICIOUS!

Sign up with your email address to receive your weekly dose of deliciousness!

News / Recipes / Latest from Laura

Thank you!

The Laura Santtini Collection
Featured
Taste #5 Umami Bomb
Umami Flavor Paste
Umami Flavor Paste
Umami Flavor Paste
Taste #5 Bomba! XXX
Umami Flavor Paste
Umami Flavor Paste
Umami Flavor Paste
Taste #5 Umami Vegetarian
Umami Flavor Paste
Umami Flavor Paste
Umami Flavor Paste
Taste #5 Umami Rush
Umami Condiments
Umami Condiments
Umami Condiments
Taste #5 Umami Pepper
Umami Condiments
Umami Condiments
Umami Condiments
Taste #5 Brilliant Bolognese
Umami Simmer Sauce
Umami Simmer Sauce
Umami Simmer Sauce
Taste #5 Cheeky Chili
Umami Simmer Sauce
Umami Simmer Sauce
Umami Simmer Sauce
Taste #5 Dreamy Risotto
Umami Simmer Sauce
Umami Simmer Sauce
Umami Simmer Sauce
Taste #5 Kissin' Chicken
Umami Simmer Sauce
Umami Simmer Sauce
Umami Simmer Sauce
Taste #5 SUGO  "Amazing Arrabiata"
Umami Ready-2-Eat
Umami Ready-2-Eat
Umami Ready-2-Eat
Taste #5 SUGO "Nice Napoletana"
Umami Ready-2-Eat
Umami Ready-2-Eat
Umami Ready-2-Eat
Taste #5 SUGO "Perfect Puttanesca"
Umami Ready-2-Eat
Umami Ready-2-Eat
Umami Ready-2-Eat
Featured
Icon-READ-the-blog.jpg
Icon-COOK-recipes.jpg
Icon-SHOP-online.jpg
view INSTAGRAM
Icon-Join-List.jpg


USEFUL LINKS

Terms & Conditions       Privacy & Cookies

GET IN TOUCH

Contact Us       About Laura       Recent Press      Special Thanks | Creative Credits

ALL RIGHTS RESERVED. ©2023 LAURA SANTINI / LAURA SANTTINI 2023   |    SITE DESIGN • Ten17