Italian Pepperoni Meatloaf Food

POLPETTONE - ITALIAN MEATLOAF

Steps:

• In a large bowl mix all the ingredients together besides the provolone cheese and olive oil. The mixture should be soft, perfectly blended together, and should not stick to the sides of the bowl. Add a little more breadcrumbs or milk if necessary.
• Place the mixture on a sheet of kitchen paper and form a rectangle. Arrange the cubed cheese onto the center.
• Roll the meat with the help of the parchment paper to form a log. Make sure it's well sealed on all sides. Roll it in the parchment paper and twist the ends to form a large candy.
• Transfer the meatloaf in the fridge and let it rest for 15 minutes.
• Preheat oven to 350°F (175°C) and arrange the oven tray onto the middle shelf.
• Transfer the meatloaf onto a baking sheet and bake it in the oven for 30 minutes. After this cooking time, the meatloaf will have released some liquid, but it's totally ok.
• Remove the parchment paper, drizzle the top of the polpettone with olive oil, then place it back in the oven for a further 10 minutes.
• Check if the meat is done with a meat thermometer, if it reaches 155°F/68°F you can safely remove it from the oven. Let the polpettone rest for about 15 minutes, then slice it and serve with your favourite sides.

ITALIAN PEPPERONI MEATLOAF

Steps:

• Preheat oven to 375°F.
• Line a 13x9 1/2 inches baking dish with foil.
• Mix all ingredients, except toppings, in large mixing bowl.
• Form into a loaf, and bake for 45 minute.
• Top with remaining spaghetti sauce, pepperoni slices and cheese.
• Bake for 15 more minute or until cheese starts to brown.

AIR FRYER CHEESE-STUFFED MINI ITALIAN MEATLOAVES

Steps:

• Combine milk, pesto, egg, garlic, and pepper in a medium bowl. Add ground beef and bread crumbs and combine, being careful not to overmix.
• Divide meat mixture into 4 portions. Press a well into each portion, leaving a 1/2-inch border around the edge. Place 2 slices pepperoni into each well, overlapping to cover the length of the well. Top each with 1/4 of the mozzarella balls. Press meat mixture around the filling to enclose; form each portion into an oblong loaf shape. Place loaves into the air fryer basket, in batches.
• Cook in the air fryer at 370 degrees F (190 degrees C) until an instant-read thermometer inserted into the thickest portion of the meat reads 165 degrees F (75 degrees C), about 15 minutes. Serve meatloaves topped with warm marinara sauce and fresh basil.

ITALIAN MEATLOAF

Steps:

• Heat oven to 190C/170C fan/gas 5. Line the long sides and base of a 2lb loaf tin with double thickness baking parchment. Mix 2 tbsp each of the breadcrumbs and Parmesan in a small bowl and set aside. Tip all the remaining ingredients into a large bowl with a good shake of salt and pepper and mix well - hands are the best for this job.
• Press the mixture into the loaf tin and sprinkle with the reserved crumb mix. Bake for 40-45 mins until the top is golden and crunchy. If the top does not colour in the oven, pop the tin under the grill and brown the top for 5 mins. Cool in the tin for 5 mins, then lift out using the parchment and put on a board. Slice and serve with potatoes and green beans.

PEPPERONI MEAT LOAF

Steps:

• place all ingredients (except 1/2 to 2/3 cups spaghetti sauce) in a large bowl.
• mix thoroughly with clean bare hands.
• place meat mixture into a loaf pan (I use stoneware so there is no need to grease it first).
• pat top until evenly distributed in the loaf pan.
• top with remaining spaghetti sauce.
• Stoneware loaf pan: bake at 350 50-60 minutes or until cooked through.
• Metal loaf pan: bake at 350 45-50 minutes until cooked through.
• Slow Cooker Method: place loaf pan in slow cooker and cook on low for 5 hours.