Italian meatloaf (polpettone)

Name: italian meatloaf (polpettone)
Cook time: 25 min
Total time: 60 min
Yield: 6
Cuisine: Italian
Ingredients: 1 onion; 1 toe garlic; 3 slice White bread; 295 g grilled red pepper little pot; 125 g Mozzarella; 20 g fresh flat parsley; 600 g Italian seasoned minced meat; 100 ml semi skimmed milk; 160 g pancetta Italian bacon, slices

Italian recipe for meatloaf (polpettone) with onion, garlic, paprika, mozzarella and bacon. Italian and from the oven.

Ingredients

Kitchen Stuff

1 cake mold (30 cm)

Directions

Preheat the oven to 180 ° C.
Chop the onion and finely chop the garlic. Cut the crusts of the bread.
Drain the peppers in a colander and cut into strips. Cut the mozzarella into slices and finely chop the parsley.
Mix the minced meat in a bowl with the onion and garlic. Put the milk in a deep plate and soak the bread for 2 minutes. Squeeze the bread and mix through the mince.
Line the bottom and edges of the cake tin with the pancetta.
Divide 1/3 of the minced meat over the bottom of the cake tin. Divide half of the peppers, half of the mozzarella and half of the parsley.
Divide 1/3 of the minced meat over it and then the rest of the peppers, parsley and mozzarella. Divide 1/3 of the minced meat over it. Fold the pancetta around it.
Bake for about 30 minutes in the middle of the oven until golden brown and done. Remove from the oven, leave in the mold for 5 minutes and pour the fat out of the mold.
Cut into slices and serve.