“A different style of meatloaf with an international flair. A little bit of work to put together, but the results are worth the effort! Source: Homemakers - Chef Rosa Polpettone”
1hr 25mins
2 loaves

Ingredients Nutrition


  1. In a large bowl, beat eggs; mix in veal, cheese, parsley, 1/4 of the garlic and 1/2 teaspoon each salt and pepper.
  2. On a sheet of plastic wrap, pat half of the veal mixture into a 8 x 7 inch rectangle. You will make two loaves this way.
  3. Lay half the Swiss chard, ham, cheese and parsley sprigs, lengthwise down the centre of the meat mixture.
  4. Lift up long sides of plastic wrap to centre, pressing into loaf shape; seal edges.
  5. Repeat with the remaining veal mixture, Swiss chard, ham, cheese and parsley sprigs.
  6. Place bread crumbs in shallow dish; roll each loaf in bread crumbs to coat.
  7. In a large, deep non-stick skillet, heat olive oil over medium-high heat; brown loaves on one side, using two spatulas, turn over and brown on second side.
  8. Lift loaves out of pan and place in 13 x 9 inch glass baking dish; set aside.
  9. In same skillet, fry onion, celery and remaining garlic, until softened, add salt and pepper. Cook about 5 minutes.
  10. Add tomatoes, tomato paste and oregano, break up tomatoes with a spoon; bring to a boil.
  11. Reduce heat and simmer until thickened, about 15 minutes; pour over loaves.
  12. Bake at 350 degrees until meat thermometer registers 170 degrees, approximately 45 - 55 minutes.
  13. Let stand for 5 minutes.
  14. To serve - slice thickly and spoon sauce over top.

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