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Polpettone alle olive

Polpettone con olive

Italian meatloaf with green olives

Ingredients: (for about 6 people)

250 g  ground pork

250 g  ground beef

90 g  green olives, pitted

40 g  capers

2 eggs

50 g  grated parmesan cheese

2 table spoons dry bread crumbs

2 table spoons of chopped flat leaf parsley

salt, pepper


extra-virgin olive oil


Preheat your oven at 190°C.

Thinly chop the parsley and the capers.

Keep 14 olives on the side, to decorate the top of the meatloaf and chop the rest of the olives.

In a large bowl, combine the ground meats, eggs, chopped olives, parsley, parmesan cheese, breadcrumbs and a pinch of salt and pepper.

Once the ingredients are well stirred together, shape the mixture into the shape of a ball.

Add flower to your meat ball and delicately shape it into a long rectangular meatloaf.

Add the olives by pressing them gently into your meatloaf.

Heat 4 table spoons of olive oil in a non stick pan.

Add your meatloaf and let it color on every side.

Once the meat is colored on each side transfer it to a greased oven platter and cover it with aluminum foil.

Put your meatloaf in the preheated oven and cook for 40 minutes.

Slice your meatloaf and serve.


  1. This sounds wonderful, Francesca, and unlike any meatloaf that I’ve tasted. Love the use of both olives and capers and that you flour the loaf before browning it and placing it in the oven. That must give your loaf a bit of a crust and that would be delicious! My ultimate test for any meatloaf is the sandwich I make with it the next day. I must say that your meatloaf sounds like it would make a very good sandwich. 🙂

    • Hello,
      glad you liked my post!
      My meatloaf ends up in a sandwich the next day as well! Or, on the light side, you can eat it cold with a salad but I prefer it in a sandwich!

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