| Level: | Easy |
| Total: | 1 hr |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 cups diced day-old bread, crust removed
- 2 1/2 cups milk, at room temperature
- 1 large or 2 small shallots, minced
- 2 cloves garlic, minced
- 1 large egg, at room temperature
- 1/4 pound thinly sliced prosciutto di Parma, finely chopped
- 1/2 cup freshly grated Parmesan
- 1/2 teaspoon kosher salt
- 1 pound ground turkey
- 2 tablespoons chopped fresh parsley
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1/2 cup white wine
- 1 1/2 cups store-bought marinara
Instructions
- In a large bowl, combine the bread with 1/2 cup of the milk and break apart with your fingers. Mix well and allow the bread to soak for 5 minutes. Add the shallots, garlic, egg, prosciutto, Parmesan and 1/4 teaspoon salt and mix with a wooden spoon to evenly distribute the prosciutto. Add the turkey and parsley and mix well. Divide the mixture into 2 even oblong loaves.
- Heat 2 medium skillets over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter to each pan. Add a loaf to each pan and cook on all sides until golden brown, 3 to 4 minutes per side. Divide the white wine between the two pans and cook until reduced by half. Add the remaining 2 cups milk and 1/4 teaspoon salt to one of the pans and bring to a simmer. Add the marinara to the other pan and bring to a simmer. Reduce the heat under each pan to medium low and cover the pans. Braise until an instant-read thermometer registers 160 degrees in the center of each loaf, about 25 minutes, carefully flipping the loaves about halfway through.
- Remove the loaves from the pan and allow them to rest 10 minutes before slicing. Remove the marinara from the heat and stir with a wooden spoon. Simmer the remaining milk, uncovered, until it reduces by half. It will be slightly brown and look broken. Using an immersion blender, blend the milk until fully emulsified and creamy. Serve each polpettone with its respective sauce.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 403 |
| Total Fat | 23 g |
| Saturated Fat | 9 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 31 g |
| Cholesterol | 125 mg |
| Sodium | 850 mg |
Reviews
Well, this was partially successful. The taste and texture of the meatloaf was amazing. Very light, which I think can partially be attributed to the bread soaked in milk as opposed to breadcrumbs. Loved the addition of the prosciutto in there. I am not a big marinara sauce fan, but my kiddos and husband loved the meatloaf in the marinara. While I liked the meatloaf in the milk sauce, that pan for some reason became way too hot. So my sauce had a slightly burnt taste, and the meatloaf was a bit too browned for my liking. I, too, had a hard time keeping the loaf together completely while flipping.
This meatloaf is true Italian style with bread pieces soaked in milk. This results very pillowy, soft meatloaf. However, mine was too soft and it was difficult to flip while frying. My family loved the marinara sauce with this better than milk sauce. It was fun to make two different kinds at once, so we have variety.
My husband had about 4 scoops, he usually doesn’t eat so much food, it was delicious. I couldn’t handle the pan frying and turning it over and over so I added the wine and Bertolli 5 cheese jarred sauce over the loaves and baked them for 1 hour. Next time I plan on adding the wine to the loaves, bake them for about 45 minutes and adding the sauce for the last 15 minutes.
I can bake those meat loaves 1 day!
made this tonight. the meatloaf cooked in milk was a huge hit. delicious and easy.
I just made the recipe: I went for 2 loaves in the milk sauce. The 2 loaves fell apart…I couldn’t keep the shape at all. I saw the show and followed their steps and recipe exactly. Don’t know why it fell apart. Having said that: the sauce was great, but couldn’t serve slices; instead it was all crumbles… Not pretty, yet tasty…
This recipe is soooo good! I made the milk sauce only and made meatballs instead of a loaf. They were so delicious and all gone! Next time I will double the recipe! Thanks Giada and Aunt Raffy! (btw- you two are hilarious in the kitchen!)