Categories: Kids, Quick and Easy, Gluten free*use gluten free breadcrumbs Polpettone, known as meatloaf in America, is made in several regions in Italy with many variations. It is typically made free form however and cooked on the stove top, not baked in a tin like in the US. This ensures that a crust is formed on the outside, sealing in the juices and that any juices which escape can dissipate rather than collect in the tin and boil the meat. It is however trickier to rotate the meatloaf while browning without breaking it. Meatloaf is typically served with mashed potatoes or buttered vegetables (spinach, peas, fennel or carrots). Meatloaf can also be stuffed with hard-boiled eggs, spinach, cheese (provolone or gruyere) and/or prosciutto. It can be made with beef, veal or pork or a mixture of the three. In Liguria it is made primarily with vegetables: mashed potatoes, green beans, zucchini, artichokes, peas, cardoons and fresh or dried mushrooms with the addition of marjoram or basil and fresh cheese such as ricotta or quagliata. Veal, tuna or prosciutto can be added. In Florence it is made with beef, dried mushrooms and prosciutto and when the white wine evaporates, tomatoes and dried mushrooms are added to the pan to create a sauce. In Naples, meatloaf is made with beef and sultanas, pine nuts and marjoram. The meatloaf is browned in the fat from the rendered lardo and prosciutto and then cloves, onions, celery, carrots and tomato paste are added to the pan to create a sauce.