Ensa Librandi's Polpetonne (Meat Roll)

 

1½ pounds ground meatloaf mix (beef, pork, veal)

1 egg

¾ cup fresh breadcrumbs

½ cup finely chopped onion

1 teaspoon salt

½ teaspoon oregano

½ teaspoon black pepper

2 cups shredded mozzarella cheese

6 slices of ham

5 hard-boiled eggs peeled

2 cups pasta sauce

 

Combine ground meat, egg, breadcrumbs, onion, spices and ½ cup pasta sauce.  Mix well and shape into a rectangle, about 10x12 inches on a piece of foil or parchment paper.

 

Lay slices of ham over the top overlapping the slices.

 

Sprinkle the cheese over the ham and lay the hard boiled eggs down the center of the meat roll. Roll up jellyroll fashion and press ends to seal well.

 

Turn meat roll on to a well-greased 9x13 baking dish.

 

Bake at 350 degrees for 1 hour. Drain off the excess fat.

 

Remove the Polpetonne from the oven and let rest

for 10 minutes.

 

Slice and serve with the remaining pasta sauce heated.