The history of meatloaf (Polpettone) can be traced
 back to 5th century Rome. One of the earliest meatloaf
recipes is found in the famous Roman cook book,
Apicius, a collection of Roman cookery recipes usually
thought to have been compiled in the late 4th or early
5th century AD. The name "Apicius" had long been
associated with an excessively refined love of food,
from the habits of an early bearer of the name, Marcus
Gavius Apicius, a Roman gourmet and lover of refined
luxury who lived sometime in the 1st century AD,
duringthe reign of Tiberius. Polpettone is made
primarily of ground meat mixed with binders such as
eggs and bread crumbs. This simple, tasty recipe could not be easier.

Serves 4


500g Minced beef
50g fresh breadcrumbs
1 egg
5 tablespoons of grated Parmasan cheese
1 medium onion finely chopped
1 tablespoon of tomato puree
1 tablespoon of finely chopped parsley
1 clove of garlic finely chopped
Pinch of salt
Pinch of pepper

Add all the ingredients to a large bowl and mix thoroughly using the hands. Shape the loaf into a large thick sausage shape approximately 30cm long and place on a baking tray. Pre-heat the oven to 180 degrees and place the baking tray in the centre of the oven. Cook for 40 minutes. Rest for 10 minutes before serving. Serve with seasonal vegetables and gravy.
Simple and tasty!

Note. Grated carrot and spinach can also be added to the mixture.