Italian American meatloaf (Polpettone) from Lidia's Italy in America: More Than 175 Lovely, Tasty Recipes—and Their Stories—from All Parts of Italian America Today by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

Where’s the full recipe - why can I only see the ingredients?

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

  • nicolepellegrini on February 22, 2019

    I made with pork and venison instead of pork and beef. I did like the flavor of this, and it was very moist and juicy. I did find it so moist that it was a bit too soft, though—like it needed a bit more binder. If I make again I would add at least one egg and probably a bit more bread.

  • sherrib on December 17, 2014

    I omitted the pork and the cheese and substituted water for the milk. This was a huge hit. Very flavorful and moist. Great technique to bulk up a meatloaf using veggies.

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