Ingredients

The following ingredients have 6 Servings
  • 3 slices whole-wheat sandwich bread
  • 1/3 cup milk (1%)
  • 1 1/2 pounds lean ground chicken (or turkey)
  • 1 tablespoon parsley (fresh, finely chopped)
  • 1 onion (small, grated or finely chopped)
  • 1/2 cup parmesan (grated)
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 cheese slices (Gruyere, Emmental, Swiss Cheese, or any other cheese)
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup white wine (or chicken broth)

Instruction

  • Preheat the oven to 375 degrees F.
  • In a small bowl, soak the bread in the milk then leave for a few minutes.
  • In a large bowl, mix the ground poultry, parsley, onions, Parmesan, the bread soaked in milk, eggs, salt, and pepper. Mix them very well with your hands until the mixture becomes compact.
  • Divide the mixture in two to make two loaves if you don't have a big cast iron pan to cook them in. Spread the mixture on a piece of parchment paper or strong aluminum foil. At the center, layer the cheese.
  • Roll to close with the help of the parchment paper or aluminum foil.
  • Over medium-high heat, prepare a large cast iron pan with extra virgin olive oil until hot then roll out the polpettone (or meatloaf) from the paper to the pan carefully. Brown all sides.
  • Transfer the saucepan in the oven. After cooking for 15 minutes, pour the wine then cook for another 15 minutes or until the sauce is reduced by half.
  • Let it rest for about 10 minutes, slice then serve.