In Sicilian homes, Sicilian Stuffed Meatloaf—known locally as Polpettone alla Siciliana—often takes center stage at Sunday lunches and special occasions, bringing generations around the table. Tender, flavorful and deeply satisfying, it’s a dish that tells a story—of family, of island bounty and of timeless recipes passed down with love. This savory classic combines ground beef and pork with a medley of Mediterranean aromas: sautéed onions and garlic, tomato, bay leaf, fresh parsley and sharp aged cheese. At its heart lies a delicious surprise—whole hard-boiled eggs, hidden inside and revealed in every slice. Serve it warm, with a generous pour of Sicilian red wine, and you’ll understand why it’s cherished across the island.
Sicilian Stuffed Meatloaf (Polpettone alla Siciliana)
Ingredients
- 1 medium onion, finely chopped
- 2–3 cloves of garlic, minced
- 1 tablespoon of tomato paste, diluted in ½ cup of red wine
- 1 lb (500 g) ground beef
- 1 lb (500 g) ground pork
- 2 eggs, beaten
- 4 hard-boiled eggs, whole or quartered
- 1 bay leaf
- ½ cup grated pecorino or parmigiano
- A handful of chopped fresh parsley
- Salt and black pepper, to taste
- Breadcrumbs, as needed
- Extra-virgin olive oil, for cooking
- Optional: a few tablespoons of ready-made tomato sauce
Instructions
- Sauté the aromatics. In a skillet, heat a little olive oil and sauté the onion and garlic until soft and golden. Add the diluted tomato paste with red wine and let it simmer until slightly reduced but still saucy. Let it cool slightly.
- Mix the meat base. In a large bowl, combine the ground beef and pork. Add the cooled tomato mixture, beaten eggs, grated cheese, bay leaf, parsley, salt and pepper.
- Adjust texture. Mix everything thoroughly with your hands. If the mixture feels too soft or wet, add a few tablespoons of breadcrumbs until it holds together.
- Shape and stuff. On a clean surface, shape the meat mixture into a flat rectangle. Place the hard-boiled eggs in the center—either whole or quartered. Carefully roll the meat into a loaf, sealing the eggs inside.
- Bake the meatloaf. Transfer the meatloaf to a lightly oiled baking dish. Drizzle a bit of olive oil on top and place it in a low oven (about 325°F / 160°C) for 1 hour. Occasionally baste the surface with a splash of red wine to keep it moist.
- Add sauce (optional). If desired, spoon a bit of tomato sauce over the meatloaf during the last 5 minutes of baking for an extra layer of flavor.
- Serve warm. Remove from the oven and let rest for a few minutes. Slice and serve warm.
Grandma & Aunties’ Kitchen Wisdom:
«To keep the loaf from cracking, don’t overwork the meat mixture—and let it rest a few minutes before slicing. For a more festive touch, add cubed cheese or sliced mortadella to the filling!»
