Polpettone with Prosciutto and Provolone

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This Italian Polpettone is a stuffed italian meatloaf rolled with prosciutto and provolone for a rich, flavorful twist on a classic comfort dish.

Polpettone with Prosciutto and Provolone

What is Polpettone? It’s the Italian word for meatloaf — and honestly, doesn’t that sound so much more appetizing? There are so many ways to make meatloaf, but this is one of my absolute favorites. Instead of shaping it into a loaf pan, I flatten the mixture, fill it with meats and cheese, then roll it up into something that’s as impressive as it is delicious.

This version features thin slices of prosciutto and provolone, a pairing that gives the dish amazing flavor and just the right amount of richness. You can easily substitute the prosciutto with ham and use another semi-soft cheese like Muenster if you prefer. I don’t recommend mozzarella here — it tends to melt too quickly and can become a little too stringy for this type of dish.

A Note on Seasoning

Keep your seasoning light. Both the prosciutto and the cheeses already bring plenty of salt to the mix, as do the seasoned breadcrumbs. A little black pepper or Italian seasoning is often all you need.

How I Make My Rolled Meatloaf with Prosciutto and Provolone

Start with your favorite meatloaf mix — I like to use a blend of chopped beef and veal. Combine the meat with a few simple ingredients:

• A bit of tomato sauce for moisture and flavor

• Grated Parmesan cheese

• Soaked Italian bread (white or sliced, softened with milk or water)

• Flavored breadcrumbs

• And of course, eggs to bind everything together

Once your mixture is well combined, spread it out onto a sheet of wax paper (aim for a rectangle about 14×9 inches). Layer thin slices of prosciutto and provolone evenly over the top. I usually pick these up from Costco, where you can get great quality and quantity for the price.

Be sure to leave a 1–2 inch border around the edges — this helps when it’s time to roll everything up neatly without the filling spilling out.

Rolling and Baking the Polpettone

To roll, lift the edge of the wax paper and gently roll the meat over the filling. Press lightly as you go to keep the roll tight — you should get about three full turns. Seal any open seams and tuck in the ends to prevent leaks.

Transfer your Polpettone to a greased baking sheet  or a roasting pan . Pour the remaining tomato sauce evenly over the top to coat it completely.

Bake in a preheated oven at 375°F for about 60 minutes, or until fully cooked through and golden on top. Let it rest for 10–15 minutes before slicing, it helps the juices settle and keeps every slice picture-perfect.

Serving & Final Thoughts

Serve this Polpettone with Prosciutto and Provolone with a side of roasted vegetables or a simple salad for a comforting, homemade meal that feels like Sunday dinner any day of the week.

I hope you’ll give this recipe a try and let me know what you think in the comments!

If you love Italian comfort classics like this, be sure to check out my Eggplant Rollatini, Homemade Manicotti Crepes, and Simple San Marzano Sauce for more easy, flavorful favorites.

Ciao, ciao for now!

Polpettone with prosciutto and provolone

Meatloaf rolled with prosciutto and provolone cheese.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings 6

Ingredients

  

1x2x3x

• 1 lb ground beef
• 1 lb ground veal
• 2 eggs
• 1/2 cup Parmesan cheese
• 3 pieces of sliced Italian bread without the crust
• 1/4 milk more if needed
• 1 cup flavored Italian breadcrumbs
• Salt and pepper to taste *
• 4-6 slices of thinly cut prosciutto
• 4-6 slices of provolone
• 2 cups basic tomato sauce
• cooking spray

Instructions

 

• Pre-heat oven to 350
• Let bread soak in milk for about 15-20 minutes (or until softened) add the meat to the bowl then the flavored bread crumbs, add 1 cup of basic tomato sauce with 1/2 cup of parmesan cheese and the eggs. Mixall the ingredients together.
• Next, lay out a large piece of wax/parchment paper and turn out the meat on the paper and flatten into a 14x9 rectangle. Now layer the prosciutto and provolone down the center of the meat. Using the wax paper begin to roll the meat; roll 3 times - gently pressing down on each roll.
• Once rolled up seal any gaps and tuck in the edges.
• Put in a baking dish and pour remaining tomato sauce on top. Spread out sauce evenly. Place in the oven and bake for 1 hour or until done. Let stand before cutting or cheese will ooze out.

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