Roman-style meat loaf (Polpettone alla Romana) from The Tucci Cookbook by Stanley Tucci

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • pastaplease on January 27, 2025

    We both thought this was very bland (I should have known, no garlic? no onion??) and that the texture was, well, weird. If I were to make again (and I probably won't bother), I would use just a teeny bit of the bread, if any, and add some garlic, at least. My sauce came out too watery and rather without flavor, so was disappointed there. I made this exactly per the recipe, so not sure what went wrong. Did make a decent sandwich the next day (warmed up, added cheese, tomato, onion, mustard and avocado -- so basically I made it into a hamburger. Still had an icky texture tough.

  • Breadcrumbs on March 09, 2015

    p. 263 – If there were ever a meatloaf suitable for company, this would be it. The silky white wine butter sauce served atop really elevates this from good to great. Ricotta ensures the meat stays moist and tender. I prepared exactly as directed except for the addition of some fresh chopped garlic. The fact that the recipe produces 2 loaves makes this even more appealing as a company dish…and of course it could be made ahead. A real keeper. Photos here: http://chowhound.chow.com/topics/1007088?commentId=9469522#9469522

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