Italian Pork Meatloaf

Italian Pork Meatloaf is my take on polpettone which means ‘big meatball’. With herbs, garlic, fennel seeds, lemon and Parmesan, this easy recipe combines classic meatball flavours with a sliceable loaf that’s great hot or cold.

Italian Pork Meatloaf

I’ve used all pork mince, but you can replace half with beef or veal mince.

I love Italian Pork Meatloaf wrapped in thin smoked pancetta. Use streaky bacon if you prefer.

Italian Pork Meatloaf

Served hot, polpettone is great with veg or salad and little herby roast potatoes.

I think it’s equally delicious cold with antipasti or in sandwiches.

Italian Pork Meatloaf

 

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ITALIAN MEATLOAF

Full disclosure. It’s only recently I learned that Italian meatloaf is a thing.

After rock star Meatloaf died earlier this year, I cheekily reposted my recipe for Bacon Wrapped Meatloaf with the hashtag #RIPMeatloaf.

One of the comments I got on Facebook was, I make a pork mince meatloaf wrapped in prosciutto. Add, onion, oregano, grated parmesan, egg and some breadcrumbs… It’s delicious!”.

Yes, that did sound delicious. And also very similar to my Ultimate Meatballs recipe.

In that early blog recipe (apologies for the photos in there: I hope I’m a better photographer now) I flavoured the pork and veal mix with lemon, sage, Parmesan and fennel. The meatballs were cooked in a rich tomato, pancetta and vegetable sauce.

So, the comment got me thinking. Why not create a pork meatloaf combining the flavours of my Italian-inspired meatballs with elements of my beefy, bacon-wrapped version?

That’s exactly what I did. And thought the resulting Italian Pork Meatloaf an absolute knockout.

Italian Pork Meatloaf

But…. When I did a little background reading prior to writing this post, I got a surprise.

Because, as with so many great ideas, someone else (or, in this case, a whole nation) had got there before me. It turned out that Italian meatloaf was already a thing. Not only that but its name of polpettone actually means ‘big meatball’.

 

POLPETTONE

I only know a smattering of Italian, and that is almost exclusively food related. But I do know that polpette are rissoles or meatballs.

Changing the ending (or suffix) of polpette, we get polpettine meaning ‘small’ rissoles or meatballs. As the suffix ‘big’ is -one, it stands to reason that one big meatball (i.e. a meatloaf) is called polpettone.

In one of her lesser-known books, Picnic: The Complete Guide to Outdoor Food, Claudia Roden says that although most countries have a version of meatloaf, Italy has the greatest variety. Who knew?

I’ve since learned that many of them are stuffed. Some with eggs or cheese, others with meats or spinach.

But, as I discovered all this after I’d created my own version, I make no claims for its authenticity.

So, instead of polpettone, I still think of this easy, delicious bake as Italian Pork Meatloaf.

 

ITALIAN PORK MEATLOAF

My Italian Pork Meatloaf really is easy to make.

You’ll find a detailed recipe card at the end of this post. If you’re ready to go there, then Jump to Recipe now. Or read on for tips and step-by-step images.

 

THE MEAT

As I already have a beef meatloaf in my repertoire, I decided to keep my meatloaf pork mince only. I like the lightness of pork, especially with the addition of a few breadcrumbs.

But you can replace half the pork with beef mince or, if you can get it, ethically raised British ‘rose’ veal mince.

I wrap the loaf in thin slices of pancetta. The extra fat helps to keep the pork mince moist, as well as adding more flavour.

Feel free to substitute this with streaky bacon if you like.

Long slices that will fit all the way around the meatloaf make life easier.

But it will still be great even if you have shorter pieces. These just necessitate a bit of patching here and there.

 

OTHER INGREDIENTS

The rest of the ingredients are pretty simple.

  • Olive oil for flavour and moisture. We start by cooking finely chopped onions and garlic in it until soft and golden.
  • Breadcrumbs both bind and lighten the loaf.
  • Lemon zest, fresh parsley and grated Parmesan add intense flavour.
  • Egg binds the loaf, making slicing easier.
  • Dried herbs and spices including fennel seeds, mild chilli/Aleppo pepper flakes, plus an Italian-style herb mix.

You can buy ready-made Italian seasoning. But, as with curry powders, poultry seasoning and blends like Za’atar, I prefer to make my own. In my Italian-style mix there’s dried oregano, basil, marjoram, sage, thyme and rosemary. I make up a jar with around a teaspoon of each, plus one extra of oregano. If you don’t have all of these, then just include what you have. If I had to choose a couple, it would be oregano and basil.

 

SHAPING ITALIAN PORK MEATLOAF

After softening the onions and garlic in olive oil, you’re ready to combine the meatloaf ingredients and shape it. Simply put all the ingredients in a bowl and give them a good mix. I recommend going in with your hands and squidging it all to thoroughly combine.

To make sure the seasoning is just right, I urge you to take a teaspoonful and fry until cooked through. Have a taste and add more salt, pepper, herbs, lemon or whatever you think is lacking to the mix.

To make clean-up easier later on, I line a roasting tray with baking paper. Then I lay on the pancetta or bacon slices which will envelope the Italian Pork Meatloaf.

Italian Pork Meatloaf

Then it’s a case of piling the meat mixture on top and patting into a loaf shape before bring up around it the pancetta slices.

If, as mentioned above, you have short slices then lay the rest on the top and sides to completely cover the pork mince.

Italian Pork Meatloaf

To neaten the loaf, I then carefully turn it onto each side. Finish with it sitting with any joins on the underside if you can.

 

BAKING ITALIAN PORK MEATLOAF

The meatloaf should take 45 minutes to cook. During that time, I baste it twice to keep it juicy.

Italian Pork Meatloaf

So it will be easier to slice, the meatloaf will need to rest. At least ten minutes is best. But it won’t come to any harm if longer is more convenient for you.

Lift it off the roasting tray and wrap tightly in foil.

Italian Pork Meatloaf

During that time, you can make a little sauce if you like.

I pour the juices from the roasting tray into a small saucepan and add just a few tablespoons of chicken stock. After bubbling and reducing for a couple of minutes I squeeze in some lemon juice then set aside until I’m ready to serve.

 

SERVING ITALIAN PORK MEATLOAF

If you’re eating it hot, carve into chunky slices. You should get at least eight.

Italian Pork Meatloaf

My favourite accompaniment for warm Italian Pork Meatloaf is herby, garlicky little cubes of roasted potato.

I toss the parboiled chunks with salt, pepper, garlic granules, more of the Italian herb mix and olive oil.

When the meatloaf has been cooking for around 25 minutes, I pop the potatoes in the oven. Once the meatloaf is out and resting, I whack up the temperature to finish and crisp them up.

Italian Pork Meatloaf

A big, fresh dressed salad with crunchy elements like sliced fennel and some olives tossed through is the only other thing needed for a fantastic, easy dinner.

If you used the baking juices to make a sauce, drizzle it over the meatloaf slices.

Italian Pork Meatloaf

I’m almost tempted to say though that I like cold Italian meatloaf even more.

Whether it’s because the flavours have had more time to meld, I don’t know. But I love slices served antipasti style alongside olives, pickles, little salads of roasted vegetables, cheeses etc.

You can even eat the herby meatloaf as a sandwich filling.

Chunky slices stuffed in one of my Stirato Italian-Style Baguettes, with lettuce, tomato and a garlicky mayo were fantastic.

The meatloaf will keep in the fridge for 2-3 days or can be frozen.

To reheat, I usually just ping slices in the microwave. Or you can heat in a covered baking dish in the oven. It’s also very good fried.

 

EASY & DELICIOUS ITALIAN PORK MEATLOAF

Whether you call this easy and delicious bake polpettone or Italian Pork Meatloaf, I think you’ll love it.

Great for weekday dinners, it’s tasty enough to serve to guests.

Italian Pork Meatloaf

And if you really want to push the ‘big meatball’ vibe, you could even make a herby tomato sauce to serve with it.

Cold, polpettone is perfect for sandwiches, lunchboxes or a make-ahead starter. Wonderful for a picnic too.

Easy, versatile, and delicious. What could be better?

 

HAVE YOU MADE POLPETTONE OR ITALIAN PORK MEATLOAF?

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Italian Pork Meatloaf

Inspired by polpettone or 'big meatball', Italian Pork Meatloaf combines pork mince, herbs, garlic, fennel, lemon and Parmesan in an easy, tasty pancetta-wrapped bake you can serve hot or cold.

Replace half the pork with beef or veal mince if preferred.

Course Appetizer, Main Course, Starter, Lunch, Light Meal
Cuisine Italian
Keyword pork mince, mince recipes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 as a main course
Author Moorlands Eater

Ingredients

  • 1 tbsp olive oil
  • 1 medium to large onion finely chopped
  • 4 cloves garlic finely chopped
  • salt and black pepper
  • 1 heaped tsp fennel seeds lightly crushed
  • 500 g pork mince
  • 50 g breadcrumbs
  • 30 g Parmesan cheese finely grated
  • 3 rounded tsp mixed dried herbs e.g. oregano, basil, marjoram, rosemary, sage, thyme
  • 1 lemon zest only
  • ½ - 1 tsp chilli flakes optional
  • 1 tbsp chopped parsley
  • 1 egg beaten
  • 100 g thin pancetta slices or smoked streaky bacon

Instructions

  1. Preheat oven to 200C/180Fan/Gas 6.

    Line a shallow roasting tray with baking paper.

  2. Put the oil in a frying pan over medium heat.

    Add the onion and garlic plus a little salt and pepper.

    Cook, stirring often, until soft and golden (10-15 min): stir in the fennel seeds for the final 2 min.

    Take off the heat.

  3. Take a large bowl and put in all the rest of the ingredients plus the cooked onion and garlic but NOT the pancetta or bacon.

    Season with half a teaspoon of salt and a good grind of black pepper.

    Mix well so the mixture comes together into one mass, squeezing it together with your hands.

    Recommended: take a teaspoon of the mixture, roll into a ball and cook in the wiped-out frying pan. Taste, and add more seasoning, herbs, lemon etc. to the remaining mixture if needed.

  4. Lay the pancetta or bacon slices on the lined roasting tray (if you have short slices then lay half of them, if you have long ones then lay them all on).

    Pile the meatloaf mixture on top of the slices and shape it into a rectangular block, pressing together well.

    With long pancetta slices, pull them up around the loaf to cover it. With short slices, pull them up around the loaf as far as you can, then use the remaining slices to cover any gaps. Cover the ends too if possible.

    Carefully pick up or roll the meatloaf onto each side in turn to shape it into a neat block. Try to end with any joins on the underside.

  5. Put in the oven and bake for 45 minutes, basting two or three times, until cooked all the way through.

    Remove from the oven, take the meatloaf off the tray and wrap it tightly in foil. Rest for 10 minutes minimum.

    Optional: pour the baking juices from the tray into a small saucepan and spoon off any unwanted fat. Add a few tablespoons of chicken stock, bubble briefly to reduce. Add a squeeze of lemon and serve with the hot meatloaf.

  6. Cut the meatloaf into thick slices and serve.

    Can also be cooled after baking and served cold.

    Leftovers can be stored in the fridge for 2-3 days or frozen.

    To serve hot again: reheat in a microwave, covered in a low oven, or fry.

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2 thoughts on “Italian Pork Meatloaf”

  • 5 stars
    This is delicious. So tasty moist and looked very impressive with the bacon wrapped round it. everyone asked to have it again.

    • Thank you so much for your lovely feedback, Louisa! So pleased everyone wants to have this meatloaf again.

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