Polpettone al Pomodoro (Italian Meatloaf Baked in Tomato Sauce)
A tender beef and pork loaf with parmesan and herbs, baked under a blanket of tomato sauce and soffritto.
Made with Basic tomato sauce and Soffritto. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 25
- LevelEasy
- Costabout £1.93 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Soak the breadcrumbs in the milk for 5 minutes.
- 2
In a large bowl, mix the beef, pork, soaked breadcrumbs, egg, parmesan, garlic, parsley and salt with your hands until just combined.
- 3
Heat the oil in a frying pan over a medium heat and cook your ready made soffritto (see the base recipe) for 3 minutes. Cool slightly and mix into the meat.
3 min - 4
Shape into a loaf about 22 cm long and place in a baking dish.
- 5
Pour your basic tomato sauce (see the base recipe) over and around the loaf.
- 6
Bake for 55 minutes, basting once, until the loaf is cooked through and reaches 75 degrees in the centre. Rest for 10 minutes before slicing.
55 min - 7
Slice thickly and serve with the sauce from the dish, alongside mash or roast potatoes.
Tips
- Mixing beef and pork gives a juicier, more flavourful loaf than beef alone.
- Do not overmix, or the loaf will be dense.
- Check it is cooked by pushing a knife into the middle. The juices should run clear.
Storing and freezing
Cool within 90 minutes. Keep in the fridge for up to 3 days and reheat until steaming hot all the way through. Freeze slices in sauce for up to 3 months.
Questions
Can I make it gluten free?
Yes. Use gluten free breadcrumbs. The rest of the recipe is naturally gluten free.
Can I add a filling?
Yes. Layer in slices of ham and mozzarella in the centre when shaping, which is a classic Italian variation.
Can I make it dairy free?
Yes. Replace the milk with water or oat milk and leave out the parmesan, adding an extra pinch of salt.
More made with basic tomato sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.