Polpettone al Forno con Uova e Piselli (Baked Italian Meatloaf with Eggs and Peas)
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Ingredients
- 600 g beef mince
- 100 g fresh breadcrumbs
- 50 g parmesan, grated
- 3 eggs
- 100 g frozen peas
- 2 tbsp flat-leaf parsley, chopped
- 300 g passata
Nutrition (per serving)
- Calories
- 547 kcal
- Protein
- 43.1 g
- Carbohydrate
- 18.1 g
- of which sugars
- 4.8 g
- Fat
- 32.6 g
- of which saturates
- 13.8 g
- Fibre
- 3.1 g
- Salt
- 1.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4). Hard-boil 2 of the eggs for 8 minutes, then cool in cold water and peel.
- 2
Cook the peas in boiling water for 3 minutes and drain.
- 3
Mix the beef mince with the breadcrumbs, parmesan, remaining raw egg, peas and parsley, season well.
- 4
Spread half the mixture into a lined loaf tin, lay the peeled hard-boiled eggs down the centre, then cover with the remaining mixture, pressing to seal.
- 5
Pour the passata over the top and bake for 50-55 minutes until cooked through with no pink remaining and the juices run clear.
- 6
Rest for 10 minutes before slicing to serve.
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