STUFFED MEAT LOAF: Polpettona Ripieno

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07/30/2009

STUFFED MEAT LOAF: Polpettona Ripieno

Knives, knives and knives ... I feel like I am in a chinese martial arts film now. Just to be clear that nobody got hurt in the making of this meatloaf! Back to my wannabe chef monkey business...this is an easy one for me - mix, roll and bake - -I can do this!

In the recipe, Batali recommended to place the loaf in a broiler pan, place rosemary under the rack and pour water into the pan. What's wrong with you Mario -- too many steps for my small brain! I'll just bake this the traditional way - -and let's see if it will turn out the same okay? Also - -since there are only 5 people eating this (one hot italian daddy and 4 forever dieting ladies) - -I'll reduce the volume as I HATE, HATE, HATE MERLOT --oops, i mean leftovers (love the Sideways film)!

Mario Batali's version: Page 397

DAY 4
Maria Belinda's version:
1 lb ground beef
1 cup bread crumbs (plus 1 tbsp for coating)
1/2 cup grated pecorino romano
3 large eggs
salt and pepper
1 cup baby spinach
1 carrots
1 tbsp all purpose flour
1 cup ham
1 c/2 cup mozzarella cheese
dash of rosemary
1/4 cup extra virgin olive oil
STEP 1: In a bowl, combine ground beef, bread crumbs, sugar, salt and pepper. Mix well. Set aside

STEP 2: Line wax paper in work station. Sprinkle 2 tbsp bread crumbs and flour. Place meat mixture on top and spread to make a rectangle shape.

STEP 3: Place spinach in hot water. Drain

STEP 4: Arrange spinach, ham, carrots and cheese on top of meat mixture. In Batali's recipe, he cooked the carrots - -but I like it crunchy so i will leave it as is.

STEP 5: Roll the meat up into a jelly roll. This is why I used a wax paper as lining (prevent you on the messy, yucky part)

STEP 6: Sprinkle roll with remaining bread crumbs and flour. Place olive oil and rosemary on top.

STEP 7: Bake at 400 degrees for 45 minutes

STEP 8: Slice and serve

Yummy -- so crunch on the outside and juicy on the inside. Plus the house smells so good!
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