This Italian meatloaf, Polpettone, is stuffed with creamy Taleggio and wrapped in crispy pancetta for an impressive, flavour-packed main. Juicy and easy to prepare, it’s perfect for special occasions or family dinners and is served with a simple homemade tomato sauce.
Polpettone literally means “big meatball.” It uses many of the same basic ingredients as classic Italian polpette (meatballs) but is formed into a larger loaf and often contains regional variations. This version stays moist and flavorful thanks to a mix of beef and pork, soaked bread, grated parmesan and a touch of white wine.
What sets this recipe apart is the Taleggio center and the pancetta wrapping. The result is a rich, melting cheese core and a crunchy, salty exterior. Below you’ll find ingredient notes, step-by-step instructions with photos, helpful tips for leftovers and storage, and timings to make the process smooth. Buon appetito!
Scroll to the full recipe and photos below for step-by-step guidance, tips for leftovers and a video demonstration.
Ingredients – what you need
Refer to the photo for a visual layout of the ingredients and the useful notes that follow.
- Ground beef and pork – choose ground meats with some fat for juiciness; the recipe uses 12% fat beef and 5% pork.
- Bread and milk – soak crustless white bread in milk to lock moisture into the meatloaf.
- Garlic – use fresh garlic cloves for best aroma and flavour.
- Herbs – fresh rosemary and dried oregano add classic Italian notes.
- Egg – one large egg binds the mixture.
- White wine – a dry Italian white (Pinot Grigio, Gavi or Vermentino) brightens the mix.
- Nutmeg – a small pinch complements the meat and cheese.
- Taleggio – a soft Italian cheese that melts beautifully; Fontina or Provolone can substitute if needed.
- Pancetta – thin strips wrapped around the loaf create a crisp, flavorful crust.
Step by step photos and recipe instructions
Remove crusts from the bread, tear into pieces and soak in milk for 5 minutes.
Combine the ground beef, ground pork and all other meatloaf ingredients (except the Taleggio, mozzarella and pancetta) in a large bowl. Add the milk-soaked bread and mix thoroughly by hand until evenly combined.
Assembling the meatloaf
Lay a large sheet of plastic wrap on your work surface. Arrange two overlapping rows of pancetta lengthwise so the second row overlaps the first by about 2 inches.
Place the meat mixture on the pancetta and flatten into a rough rectangle. Cut Taleggio and fresh mozzarella into strips or cubes and place them in a line down the center of the meat.
Form the meat around the cheese into a tight log. Spend a couple of minutes smoothing and sealing any cracks by pressing the meat together—this prevents the cheese from leaking during cooking.
Wrap the pancetta fully around the log, tucking the ends underneath and tightening the plastic wrap. Chill in the refrigerator for at least 30 minutes to firm the shape and cool the cheese.
Preheat the oven to 350°F (180°C). Unwrap the chilled loaf, place it on a large baking tray and tie it firmly with kitchen string—one long loop along the length and several loops across the width—to keep the shape and hold the filling.
Bake for about 80 minutes, until the meatloaf is cooked through and the pancetta is crisp.
To make the tomato sauce
While the meatloaf bakes, prepare a quick tomato sauce. Heat olive oil in a pan, add finely chopped garlic and sauté for about a minute until fragrant.
Add canned chopped tomatoes, rinsing the can with a tablespoon of water and adding that liquid to the pan. Crush the tomatoes lightly for a smoother sauce and simmer for 10–15 minutes until slightly reduced. Stir in torn fresh basil and set aside, reheating just before serving.
When the meatloaf is done, rest it for 10 minutes before slicing. Serve thick slices with the tomato sauce and your preferred sides.
Recipe tips and FAQs
- Chill before baking – refrigerating the wrapped loaf for 30 minutes helps it maintain shape and keeps the cheese from melting out too quickly.
- Seal cracks carefully – spend time smoothing and sealing the meat to prevent leaks while baking.
Yes—use coarser breadcrumbs like panko. Very fine breadcrumbs can dry the meat mixture, so avoid them if you want a moist loaf.
Yes. The wine adds depth, but you can omit it without substituting anything; the loaf will still be delicious.
Stored covered in the refrigerator, the meatloaf keeps for 4–5 days. Reheat in the oven until piping hot or enjoy cold in sandwiches.
Yes, freeze raw or cooked meatloaf for up to 3 months. Thaw completely before cooking or reheating.
What to do with leftover meatloaf
Polpettone tastes great the next day. Reheat wrapped in foil in the oven until hot, serve with roast potatoes and vegetables, or slice and enjoy cold in sandwiches or salads.
More Italian family dinner ideas
- Polpette al Sugo (Italian Meatballs)
- Italian Roast Beef with Marsala & Onions
- Ossobuco Milanese (Braised Veal Shanks)
- Italian Beef Braciole (Braciole al Sugo Pugliesi)
- Chicken Cacciatore – Pollo alla Cacciatora
If you try this Italian Meatloaf recipe, please rate it and share your feedback in the comments. I love hearing how your version turned out.
Step By Step Photos Above
Most of our recipes include step-by-step photos, tips and a video to guide you through the process.
Polpettone – Italian Meatloaf Wrapped in Pancetta
By Emily
Equipment
- Kitchen string
- Plastic wrap (cling film)
Ingredients
For the meatloaf
- 4.5 cups (700g) 12% fat ground beef
- 1.5 cups (300g) 5% fat ground pork
- ½ cup (120ml) milk
- 3 large slices crustless white bread (100g)
- ½ cup (60ml) white wine
- 2 large cloves garlic, crushed
- ½ tbsp dried oregano
- 1 tbsp fresh rosemary, finely chopped
- 1 large egg
- ½ cup grated parmesan (30g)
- 1 pinch nutmeg
- 1 tsp fine salt
- 1 pinch ground pepper
Filling
- 7 oz (200g) pancetta strips (about 36 strips)
- 7 oz (200g) Taleggio, rinds removed
- ½ ball fresh mozzarella (60g)
For the sauce
- 28 oz (800g) canned chopped tomatoes (high quality)
- Small handful fresh basil
- 1 clove garlic
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Remove crusts from the bread, tear into pieces and soak in milk for 5 minutes.
- Mix all meatloaf ingredients, except filling and pancetta, in a large bowl. Add the soaked bread and combine by hand until even.
Assembly
- Lay plastic wrap and arrange two overlapping rows of pancetta lengthwise.
- Flatten the meat mixture into a rectangle on the pancetta. Place Taleggio and mozzarella down the center.
- Shape the meat over the cheese into a log, smoothing and sealing cracks to prevent leakage.
- Wrap pancetta around the log, tuck ends and keep wrapped in plastic. Refrigerate for at least 30 minutes.
- Preheat oven to 350°F (180°C).
- Unwrap, place on a baking tray and tie with kitchen string to support the loaf.
- Bake for 80 minutes until cooked through and pancetta is crisp.
- To make the sauce: sauté garlic in olive oil, add tomatoes (rinse the can with 1 tbsp water), crush and simmer 10–15 minutes. Stir in torn basil.
- Rest the meatloaf 10 minutes before slicing. Serve with tomato sauce and sides like roast potatoes and green beans.
Notes
- Storage: Keeps covered in the fridge for 4–5 days.
- Freezing: Freeze raw or cooked for up to 3 months; thaw completely before cooking or reheating.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless otherwise stated.
- When using canned tomatoes, choose a high-quality brand for better flavour.
- All vegetables are medium-sized unless noted.
- Recipes are developed using a fan (convection) oven unless stated.
Nutrition
Carbohydrates: 11 g |
Protein: 42 g |
Fat: 55 g
Nutrition information is an estimate and should be used as a guide only.
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