Though I’ve made meatloaf plenty of times before, I’ve never even heard of Polpettone, an Italian-style meatloaf, before I started chatting with my friend Sean who goes back and visits his extended family in Italy once a year. My idea of Italian tends to lean more toward the tomato-based heavily sauced Italian-American style pasta but that obviously needs to change. The polpettone gets its unique flavor from lemon zest, cinnamon and a touch of nutmeg and no tomato sauce at all. Something that seemed contradictory for making a meatloaf, much less an Italian-style one. But once I took a bite of the final product, I knew my life wasn’t going to be same again. Bounce on over to Anolon for my take on Polpettone, inspired by a recipe by Carmelita Caruana.
I’m teaming up with Anolon for six weeks to create recipes for their site for the holidays! And follow their hashtag #holidayhosting for more holiday recipes and fun! A special thanks to Anolon for sponsoring this post. I was compensated for developing the recipe on their site as well as this post and all Anolon products were provided by them. However all opinions above are totally my own and are not endorsed by Anolon.