A traditional meatloaf recipe from Italy, Neapolitan Meatloaf gives you a mix of ground beef, salami, cheese and that egg on the center! Don’t think it’s too much work. It’s so simple it works even for weeknight dinners!
I initially thought that preparing meatloaf at home is just too much work (although, I never complained about making meatballs?!). Come to think of it, meatballs take more time to prepare because you have to form each one. Not with meatloaf though, just mix everything and then place them in a tin.
Yep, it’s that easy to prepare Neapolitan meatloaf, but it is no ordinary meatloaf. In my opinion, these three things make them stand out from the ‘meatloaf-world’ 🙂
- Bits of salami in the mixture that gives you sudden bursts of saltiness
- Cubes of provolone (or any cheese that melts) that provides you a reprieve from all the meat
- Hard-boiled eggs in the middle that’s always nice to look at when you slice and serve this dish
HOW TO MAKE NEAPOLITAN MEATLOAF
CAN I USE A MIX OF GROUND MEAT FOR THIS MEATLOAF RECIPE?
The ones that I had in Napoli were only with beef, and I was told that they only use beef. But to be honest, I use a mix of beef and pork sometimes (if that’s what I’ve got in the freezer).
Expect a slight difference in taste if you use a mix of meat though – and depending on the ground pork, a bit more oil when you pour it from the tin before serving.
DO I HAVE TO USE A LOAF TIN TO MAKE THIS MEATLOAF RECIPE WITH EGG?
I strongly suggest you do. I’ve seen some people use aluminum foil when they make their meatloaf. That could work, but I prefer tins for a couple of reasons:
- It browns the edges and the TOP nicely
- It makes the pouring of the oil out of the tin less messy and SAFER
CAN I REPLACE PROVOLONE WITH OTHER CHEESE IN THIS ITALIAN MEATLOAF?
Certainly. I use provolone, scamorza and mozzarella interchangeably, depending on which one I have on hand.
CAN I USE BREADCRUMBS INSTEAD OF BREAD IN THIS MEATLOAF RECIPE?
You can give it a try if that’s what you got. I have tried it myself and I felt that the old bread (soaked in milk) gives it a bit more moisture than breadcrumbs.
CAN I REPLACE THE SALAMI WITH OTHER COLD CUTS IN THIS ITALIAN MEATLOAF?
Yes, if that’s what you prefer, but the Neapolitans (generally) don’t add spicy salami in there. They tend to use the mildly flavored ones, so they don’t overpower the flavor of the meat.
WHAT TO SERVE WITH NEAPOLITAN MEATLOAF?
A simple tomato or marinara sauce would go so well with this dish. If you want to have a complete meal, have a plate of salad on the side, and you’re good to go! Enjoy! 🙂
FOR OTHER SOUTH ITALIAN SAVORY RECIPES, CHECK OUT THESE POSTS –
- Italian Bread & Cheese Dumplings
- Penne alla Sorrentina
- Sicilian Chickpea Fritters
- Mini Meatballs (Polpettine di Carne)
VIDEO ON HOW TO MAKE NEAPOLITAN MEATLOAF
- 1 & 1/2 cups dried bread, cut in about 1-inch cubes
- 1/2 kg ground beef
- 4 large eggs
- 2 cloves garlic, finely chopped
- 3/4 cup pecorino cheese, grated
- 1/3 cup parsley, roughly chopped
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/3 cup salami, cut into small cubes
- 1/3 cup provolone cheese, cut into small cubes
- milk, for soaking bread
Preheat oven to 200°C (375°F).
Boil 3 of the eggs.
Soak old bread in milk and set aside, until it softens.
In a large bowl, combine ground beef, salt, pepper, 1 egg, parsley and pecorino cheese.
Squeeze the milk out of the bread and add the bread in the bowl.
Mix until thoroughly combined.
Add salami and provolone cheese. Mix just enough to combine.
Place 1/4 of the mixture into a loaf tin (for this recipe, I used a loaf tin that’s 24 cm long, and the depth is 7 cm). Even out the top of the mixture.
Remove the shells of the 3 boiled eggs and place them in the middle of the tin, on top of the mixture.
Add the remaining mixture in the tin, making sure that the eggs are staying in the middle of the tin. Even out the top of the mixture.
Place the tin in the middle of the oven for around 80 to 90 minutes, or until the top has turned darker in color. If the top has turned too dark too quick, cover the tin with an aluminum foil for the rest of the cooking time.
Set aside for around 10 minutes before serving. Pour oil out of the tin (NOTE: Be careful with this, because the oil might still be hot)
Serve. Garnish with parsley and/or more grated cheese, if desired.
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