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Polpettone with Prosciutto and Provolone

Polpettone with Prosciutto and Provolone

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It’s been way too long since I have been able to post a recipe! I’ve had an extremely hectic schedule since Halloween and like most of us, I have been juggling so many different things at one time. As a result,I have not have been able to devote enough time to my recipe sharing. So sorry!

With that said, I hope you understand and I hope to make it up to you with this yummy dish …

Polpettone with Prosciutto and Provolone


What is Polpettone? It’s basically the Italian word for “meatloaf”. I happen to think it sounds much more appetizing! There are so many ways to make meatloaf – this is one of my favorites. I like to flatten it out and then roll it up with meat, cheeses and even eggs.

This particular recipe calls for Prosciutto and Provolone but you could easily substitute ham and another semi soft cheese – like Muenster (personally, I don’t like to use mozzarella cheese because it melts too quickly and becomes too stringy ).

NOTE: I recommend lightly seasoning (if at all) because the cheeses and prosciutto contain sodium and so do the flavored breadcrumbs.

Here how I make this rolled meatloaf with prosciutto and provolone:

  •  Use your favorite meatloaf combo – I use chopped beef and chopped veal- and then combine that with a very basic tomato sauce, parmesan cheese, soaked white/sliced Italian bread and flavored bread crumbs. Oh and of course eggs.
  • Once these ingredients are mixed up I spread it out onto a sheet of  wax paper (about a 14×9″ rectangle) and layer thin slices of prosciutto and provolone cheese (both of which I get at Costco).  Its a good idea to leave a 1-2″ border around the edges for tucking and rolling.


  • When ready to roll lift the bottom of the wax paper and begin to gently roll the meat over the cheese and prosciutto – you should get about 3 rolls  – pressing down slightly with each roll.


  • At the end close up any open seams and fold in the edges (this prevents leakage).  Pour the remaining sauce over the top of the meatloaf (coating it evenly) Place on a greased baking sheet or roasting pan and bake in the oven for about 60 minutes ( or until done)


Here’s the recipe card – I hope you’ll give this a try and let me know what you think!

Polpettone with prosciutto and provolone

Meatloaf rolled with prosciutto and provolone cheese.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6


  • 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


  • 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.
Tried this recipe?Let us know how it was!

As always I really look forward to your feedback!  Please let me know what you think in the comments below!!

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Friday 24th of December 2021

The directions do not mention adding the eggs.

Finished cooking, but yet to eat.

Tina DiLeo

Thursday 30th of December 2021

That would be helpful! Thank you so much for letting me know - I am updating now! Happy New Year!

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