Polpettone - Italian meatloaf with parma ham and cheese. Lay the prosciutto slices over the surface of the meat and sprinkle the Asiago cheese evenly over the. This Italian-seasoned meatloaf is made with the addition of Parmesan cheese, tomato sauce, and Italian herbs. This meatloaf takes on Italian flavor with the addition of Parmesan cheese and an Italian herb blend.
When it came to meatloaf, it was always My Mom's Best Meatloaf or nothing! I was sure and still am that it is the best meatloaf out there, even though to tell the truth I Talking about food as Italians love to do, we talk about everything from pasta to bread to meat dishes. The taste of this meat loaf is subtle but oh so good! You cause steaming decoct Polpettone - Italian meatloaf with parma ham and cheese employing 7 technique including 2 steps. Here is how you reach.
technique of Polpettone - Italian meatloaf with parma ham and cheese
- You need 500 g of mince.
- It's of Small pack of parma ham.
- Prepare of Small pack of cheese (I used dutch cheese).
- Prepare of Egg.
- Prepare of Sprinkle of breadcrumbs.
- Prepare to taste of Salt and pepper.
- It's of Sage to serve.
Mix together mashed potatoes with Ricotta or cottage cheese. Pat half the meat mixture over bottom of casserole. Cut slices of this juicy meatloaf, intensely flavored with herbs and prepared roasted peppers, to reveal a luscious center of melted cheeses. This is so delicious, and unusual with the ham & cheese inside.
Polpettone - Italian meatloaf with parma ham and cheese singly
- Mix mince in a bowl with egg, salt, pepper and breadcrumbs (see my previous meatloaf recipe) roll out onto baking sheet and shape into a rectangle. (I made 2 in the end) add parma ham and then cheese.
- Gently roll it up. Top with sage and cook at 200 for about 35-40 mins. Enjoy :).
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