Babbo Finzi's Polpettone con Salsa di Mele

When I was a child, my mother would make meatloaf... plain, American style, ketchup covered, meatloaf. Filling, yes, but usually a bit dry and boring. After  learning of the various types of polpettone (Italian meatloaves) they make in Italy, I wanted sometime more tasty with a little bit of a spicy kick. Here's my Polpettone con Salsa di Mele...


For the Polpettone 

1 small onion, finely chopped
2 tablespoons canola oil
1 large egg, beaten
2 cups fresh bread crumbs (honey wheat), cubed
1 cup cinnamon applesauce (of course, you can make your own)
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 pound ground beef, extra lean
1 pound ground pork
 
For the Glaze 
1 cup cinnamon applesauce
2 tablespoons cider vinegar
1 tablespoon honey Dijon mustard
2 1/2 tablespoons brown sugar
2 tablespoons barbecue sauce (apple maple)
20 “cracks” of freshly ground black pepper

Directions

• Preheat oven to 425 degrees F.
• Finely chop onion and then sauté in canola oil until onions start to caramelize and brown in color. If it looks like they are burning, add a tablespoon of water to the pan as needed until they are a nutty brown color.
• Put ground beef and pork in mixing bowl, then add salt. Gently mix the two meats together.
• In another bowl, mix the breadcrumbs, pepper, egg, onions, one (1) cup of applesauce and mix well (gently toss).
• Add the breadcrumb mixture into the meat and gently mix until combined. Do not over mix.
• Shape the mixture into a metal loaf pan, rounding over the sides to come away from the pan's sides. Do NOT cover with foil.
• Bake at 425 F for 10 minutes to create a crust, then turn down the oven to 350 F and bake for 1-1/2 hours.
• Meanwhile, make the glaze…  Combine the remaining 1 cup applesauce, cider vinegar, mustard and brown sugar in a small saucepan. Crack the pepper into the mix. Heat and stir until blended and the brown sugar is incorporated.
• After the first half hour of bake time, spoon some of the apple glaze over the top of the meatloaf to coat it.
• If needed, brush the top of the meatloaf with some glaze, reserving some for a topping.
• If there seems to be too much moisture around the sides of the pan, use a turkey baster to remove some liquid. If too dry, add more glaze.
• Let meatloaf sit for 20 minutes before serving.

Serve with some of the glaze on top of each slice, with a side of either potato croquettes or homemade spätzle (like they make in the Alto Aldige region of Northern Italy).

Of course, best served with a bottle of Italian sparkling cider.

Recipe copyright GrandVoyageItaly.com