How to Make Italian Meatloaf (Polpettone) | Katie's Kitchen

[@lianeabeyta4515]

Looks delicious. Reminds me of something my Portuguese Mama used to make. She would take super thin slices of steak marinated in red wine and vinegar and garlic and wrap it around hard boiled eggs. Then she would fry them in a pan and serve them with a homemade brown gravy. She has been gone 37 years and I can still remember those little balls of goodness on my plate as a child.

[@evapetruzziello4994]

yum!!!!😋

[@KatieParla]

Ciao Eva!!! La mamma è qui e ti saluta 😄

[@kingchandler5616]

Looks great Katie 👌

[@KatieParla]

It’s really good! Recipe in notes 😊

[@jaybrown4753]

Hehe great shirt.

[@dward1112]

I love that you threw the "That's what she said" line in there.

[@KatieParla]

Michael Scott is my muse

[@dward1112]

🤣

[@bobhill5791]

Greetings from North Jersey.. I'll try this recipe for sure.... Great Shirt!!!! Would be very timely for this area if you've been following the Giants!

[@KatieParla]

Lemme know how it turns out!

[@timgingras]

Keep working hard Katie. I'll catch up to you later in Rome

[@Chares800]

ショータからきました イタリア行きたいです

[@nino1892]

Growing up in a sicilian household I didn't know until I left my parents home that it wasn't normal to put a whole egg in a meatloaf.

[@KatieParla]

I love the idea of a world in which the egg is not optional ❤

[@jeanniewarken5822]

Haha... you might call it silver halo.... i call that green... overcooked eggs vastly overrated , other than that... nice, mortadella works well as a different flavour/texture to proscuitto... but i particularly like some cheese in there and on second thought, i would leave the eggs out entirely

[@KatieParla]

Leaving out the farty eggs from polpettone would be like leaving out the meat 😂

[@jaybrown4753]

Why does Katie insist on wearing light colors while cooking. It's a recipe for stains.

[@gabe6498]

Looked spotless to me at the end.

[@KatieParla]

I like to live dangerously, Jay. Also gotta say I’m looking pretty fresh at the end of the video aside from the natural effect of being in an 85F kitchen.

[@jaybrown4753]

Hehe...such a pro...the tall vertical radiator in the kitchen is so European...even the nuance of culturally different construction is interesting.. Tonight, baked ziti with ricotta and... Swiss cheese, is that a sin?

[@KatieParla]

@@jaybrown4753 I mean in one way, yes. In another, Emmental is in every Italian fridge…either way I won’t judge. Do you.

[@donnaspencer1826]

When making meatballs for the fam I was taught to use stale bread soaked in milk…same concept! Love kicking it old school with these little tricks taught to me by my very Italian mother!