Mario Batali's Italian Meatloaf Recipe
"Who wants meatloaf! Not us, unless it's Mario Batali's homestyle Italian polpettona ripiena, a far more exotic rendition of a ketchup-glazed loaf of meat. A 50/50 ratio of ground beef to sweet or spicy Italian sausage (it's entirely up to you) encases a rainbow of veggies, which keep the meat moist and adds much-needed flavor to a traditionally flavor-challenged dish. Plus polpettona's gently rolled up like a jelly roll, not smushed into a sad loaf pan with nothing but chopped onions to keep it company while it slowly dries out in the oven. Take it from Batali, no ordinary food has to be entirely ordinary. Especially when it involves stuffing something with something else. ..."
INGREDIENTS
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2 pounds Italian-style pork sausage (sweet or hot)
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2 pounds lean ground beef
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4 + 1/4 cups fresh breadcrumbs
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2 cups Pecorino Romana
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3 large eggs
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1 cup whole milk
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1 pound baby spinach
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4 carrots
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12 scallions
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1/4 cup all-purpose flour
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10 thin slices mortadella (about 5 ounces)
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6 slices Cascio di Roma or other semi-soft sheep's milk cheese
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2 springs fresh rosmary
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1/2 + 1/4 cup extra virgin olive oil
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