Polpettone or meatloaf is one of those classic Italian dishes suitable for any day of the week. The most popular one is made with meat but during summertime a lighter version can be made using tuna instead.
This fuss-free dish makes a great and tasty meal which can be prepared in advance. You can also take your polpettone to work in your pack lunch or have it cold for a picnic.
You need to cook and mash the potatoes and then just add the rest of your ingredients; shape everything into a loaf and bake for 30 to 35 minutes. Just so easy!
Now that I know how good this is I will be taking it to work in my pack lunch and have it with a green salad. Another recipe perfect for "takeaways". 🙂
- Prep Time : 20 minutes
- Cook Time : 1h 05 min
- Yield : 4
Peel the potatoes, place them in a pan and cover them with cold water. Bring them to the boil and cook them for 30 minutes until soft then drain them.
Mash the potatoes and put them in a bowl. Add the egg, the cheese, the chopped olives, the tuna (drained from the oil), parsley, salt and pepper and using your hands combine them well.
Line a baking tray with parchment paper. Brush it with oil and put the potato and tuna mixture on it. Using your hands shape the mixture into a loaf. Drizzle it with olive oil and sprinkle it with breadcrumbs.
Wrap it up and seal it with the parchment paper;
Bake it at 200C or 390F for 35 minutes.
Let it cool down and then slice it. Serve lukewarm or at room temperature.