Beefcake, In A Manner of Speaking

Chiarello's meat loaf is different from traditional Italian meat loaf in that it only uses beef. No argument here. It's more economical that way. However, using pork and veal makes it more interesting. Grated pecorino romano/parmigiano is also used instead of shredded mozzarella. This recipe is mighty meaty and beefy.


Polpettone
(Recipe by Michael Chiarello)

Extra Virgin Olive Oil, one tablespoon
Red Bell Pepper, one medium, seeded, finely chopped
Onion, small, finely chopped
Lean Ground Beef, 750 grams, a pound and a half
Eggs, two
Mozzarella , one cup shredded
Progresso Garlic Herb Bread Crumbs, three quarter cup
Fresh Basil, two tablespoons, chopped
Worcestershire Sauce, one tablespoon
Progresso Balsamic Vinegar, one tablespoon
Sea salt, one and a half teaspoons
Pepper, one and a half teaspoons
Preheated oven 350°F
Marinara Sauce



1. Oil 8 x 4-inch loaf pan.
2. In 2-quart saucepan, heat 1 tablespoon of the oil over medium heat. Add bell pepper and onion; cook just until soft. Remove from skillet to plate; cool completely.
3. Place cooled bell pepper and onion in large bowl.
4. Add all remaining meat loaf ingredients.
5. Press into loaf pan (if loaf pan is unavailable, shape mixture into a loaf shape on oiled shallow baking pan or dish).
6. Spread one and a half cups marinara sauce evenly over top of loaf.
7. Bake for an hour until meat thermometer inserted in center reads 160°F.
8. Remove from oven; let stand 5 minutes. Slice and serve.

6 servings


Michael Chiarello’s Marinara Sauce

Extra Virgin Olive Oil, two tablespoons
Onion, medium, finely chopped
Fresh Italian Parsley, two tablespoons, chopped
Garlic clove, finely chopped
Progresso Crushed Tomatoes with added puree, one twenty-eight ounce can
Fresh Basil Sprig with leaves removed
Sea Salt, one teaspoon
(Pinch baking soda or sugar, if desired)







1. In 3-quart nonreactive saucepan, heat 2 tablespoons oil over medium heat.
2. Add onion; cook about five minutes, stirring occasionally, until translucent.
3. Stir in parsley and garlic; cook about thirty seconds or until fragrant.
4. Stir in tomatoes, basil stem and salt. Simmer uncovered twenty five minutes, stirring frequently, until thickened.
5. If sauce tastes too acidic, add pinch of baking soda and cook five minutes longer.
6. If sauce needs touch of sweetness, add pinch of sugar and cook 5 minutes longer.
7. Remove basil stem before serving.

4 cups sauce



To encourage you not to let your meat loaf, we have added appropriate pictures to facilitate the process.