So we're gonna make a rolled meatloaf
or a rolled polpettone and we're gonna start
with a mixture of ground beef, pork, and veal.
That's what I have in the bowl already.
Season it with salt and pepper, make a well in the middle.
I fill the well with stale bread or breadcrumbs
and saturate the bread to keep the meatloaf moist with milk.
Two eggs, lightly beaten.
Then we're gonna add a little nutmeg,
couple of handfuls of cheese,
parsley, sage, rosemary, and thyme
'cause they like to all roll together.
I like to use fresh, you can, of course,
substitute dried if you prefer,
just cut back on the amount by a third.
Fennel seed or fennel pollen, a nice sprinkle of fennel
so the whole thing tastes like a giant sausage.
(Rachael chuckling)
And a little crushed red pepper flake for some heat
and for brightness, a little lemon zest.
A fat drizzle of EVOO.
Drizzle your olive oil in.
Mix this all together and then you're going to
press the mixture into a parchment-lined small baking sheet.
I have a quarter sheet pan here.
I wanna make sure you guys get to see this, though.
So basically you put this onto the parchment
and just spread it into a layer.
Not the best job I ever did mixing but whatever,
I want you to see it like this.
So you spread it out so it's an even layer.
Come on down here.
Looks like this.
You need this paper to help you roll this,
you can also use plastic wrap, that helps too.
And then you're going to fill it
before you roll it with mortadella,
basically bologna with a little bit of pistachio nuts in it.
You're going to take a little defrosted
chopped frozen spinach, put that down over the top,
a little chopped hard-boiled egg,
and then a little diced provolone or mozzarella
or both, a little cheese, fill that sucker up.
And then you use this to help you
wrap and roll your polpettone.
Once you set it you put it in the fridge
and chill it a little bit and then peel this sucker off.
Right, just like that.
Then you put it on a piece of fresh parchment
on a larger baking sheet and throw it into the oven to bake.
350, 375.
A moderate oven you want it to have enough time
to cook all the way through for the cheese to get melty.
You want it to be about 140 to 145
when you pull the meatloaf out.
When we come back I'm gonna show you
how to make the quick gravy for this
and then we'll serve it up right after that!
For the polpettone, the giant rolled, stuffed,
it's basically a giant rolled, stuffed meatball,
giant meatball, our polpettone, our meatloaf's in the oven.
Meanwhile we're gonna make a loose tomato sauce,
literally like a cross between a gravy and red sauce
to serve up with our meatloaf.
I melt a little butter,
you could use olive oil or a combination of the two.
Into that I'm gonna add sundried tomato paste,
it's super tangy, little tangier than regular tomato paste.
(pan sizzling)
A little granulated garlic and onion
and then we're gonna add red vermouth or red wine
and then we're going to add a little splash of beef stock,
just for a depth of flavor thing.
And then one bottle, this is about three cups,
of tomato passata.
That's it, it's just a tomato-y gravy.
We're gonna let this bubble away and thicken up a touch
and I'm gonna go see if the meatloaf
we have cookin' in the back is done
and we'll come back and serve it up.
(audience clapping)
I don't know how you roll but that's how I roll,
look at that sucker on the inside!
(audience clapping)
Yes!
Yes, please!
So, as I said, if you wanna serve it to a gang
or for a party, what I do is I take
that quick-cook gravy and slather it all over the roll.
Mm-hmm-hmm-hmm-hmm!
Game on!
And then we come over here and pop in
our sliced meatloaf, meatroll situation.
(audience oohing)
Yeah, your drool's gonna be in there too!
(audience laughing)
Yeah!
(audience cheering)