Polpettone alla Toscana (Tuscan style meatloaf)

Diane has fixed this excellent main course for us over the years and it seemed appropriate for her to prepare it again given that we had purchased some lean mince at the Freo Markets a few days before.

As with all good meat loaf recipes the final result depends on the quality of the meat as well as the ingredients that are married to that meat and in this case the marriage was a successful one both long and happy. It required:  a little milk, chopped onion and prosciutto.   More of: grated Parmesan, bread crumbs, butter, white wine, tomato purée and imported dried mushrooms.  The mushrooms are for a sauce at the end of the cooking and will accompany the polpettone when served.


This was a stand-alone main course needing only a cleansing salad and a glass of De Bortoli Table Red to complete the meal.

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