Reviews (1)        Add Rating & Review     58 Ratings   5 star values:        9    4 star values:        14    3 star values:        23    2 star values:        9    1 star values:        3                Martha Stewart Member     Rating: Unrated       10/18/2010   meat loaf

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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 show_preview.jpg

Ingredients Ingredient Checklist 1/3 cup milk 1 slice bread, crust removed (1 1/2-inch) 1 pound ground pork 1 pound ground veal or beef 1/3 pound mortadella, minced 1 small onion, finely chopped (about 1/2 cup) 1/2 cup chopped fresh flat-leaf parsley 1/2 cup grated Parmesan cheese 1/4 cup pistachio nuts, chopped 2 cloves garlic, minced 2 large eggs, lightly beaten 2 tablespoons white or red wine 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground black pepper

Gallery Read the full recipe after the video.

Recipe Summary Servings: 6 show_preview.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

show_preview.jpg

show_preview.jpg

Ingredients

Ingredients

  • 1/3 cup milk 1 slice bread, crust removed (1 1/2-inch) 1 pound ground pork 1 pound ground veal or beef 1/3 pound mortadella, minced 1 small onion, finely chopped (about 1/2 cup) 1/2 cup chopped fresh flat-leaf parsley 1/2 cup grated Parmesan cheese 1/4 cup pistachio nuts, chopped 2 cloves garlic, minced 2 large eggs, lightly beaten 2 tablespoons white or red wine 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground black pepper

Directions

Preheat the oven to 400 degrees.

Heat the milk in a small pan until warm but not scalded. Turn off the heat. Place the bread in the milk and let sit to absorb the milk, turning once, about 1 minute per side. Remove the bread to a board, finely chop it, and place the bread in a large bowl.

Add the pork, veal, mortadella, onion, parsley, cheese, nuts, garlic, eggs, wine, salt, and pepper to the bread. Using your hand, mix to combine completely. Form into an oval-shaped loaf and place in a large baking dish. Cook for 55 minutes. Let rest 10 minutes before serving.

Reviews (1)

 Add Rating & Review     58 Ratings   5 star values:        9    4 star values:        14    3 star values:        23    2 star values:        9    1 star values:        3        

   Martha Stewart Member     Rating: Unrated       10/18/2010   meat loaf

Reviews (1)

Add Rating & Review     58 Ratings   5 star values:        9    4 star values:        14    3 star values:        23    2 star values:        9    1 star values:        3

Add Rating & Review

58 Ratings 5 star values: 9 4 star values: 14 3 star values: 23 2 star values: 9 1 star values: 3

58 Ratings 5 star values: 9 4 star values: 14 3 star values: 23 2 star values: 9 1 star values: 3

58 Ratings 5 star values: 9 4 star values: 14 3 star values: 23 2 star values: 9 1 star values: 3

  • 5 star values: 9 4 star values: 14 3 star values: 23 2 star values: 9 1 star values: 3

    Martha Stewart Member     Rating: Unrated       10/18/2010   meat loaf

    Martha Stewart Member

    Rating: Unrated 10/18/2010

meat loaf

Rating: Unrated

All Reviews for Polpette

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Polpette

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest