Neapolitan Meatloaf Recipe

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the finely diced onion and sauté until translucent, about 4–5 minutes.

Add 1 clove minced garlic and cook 30 seconds more until fragrant.

Stir in crushed tomatoes and tomato paste. Add dried oregano, sugar, salt, and black pepper. Bring to a gentle simmer, lower heat, and cook 10–12 minutes, stirring occasionally. If the sauce is too thick, add up to 2 tablespoons water to reach a spoonable consistency. Keep warm.

Bring a small pot of water to a gentle simmer. Carefully lower 2 large eggs and simmer for 6 minutes for a soft set yolk. Immediately transfer eggs to an ice bath to stop cooking. Peel and set aside. These will create the golden egg ribbon inside the meatloaf.

Lay out 4 slices of provolone. Overlap each provolone slice with a prosciutto slice. If using basil, place 2 basil leaves on each prosciutto-provolone stack. Stack and roll into two small log-shaped bundles (two stacks each) so each meatloaf portion will have a cheese-prosciutto log and one soft-cooked egg.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil a loaf pan large enough for an 8 oz portion (you will make one 8 oz individual loaf).

In a large bowl, combine breadcrumbs and milk. Let sit 2 minutes until milk is absorbed.

Add ground beef, ground pork, 1 large egg, chopped parsley, grated Parmigiano-Reggiano, 2 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1 tablespoon olive oil to the breadcrumb mixture. Using your hands or a spoon, gently mix until just combined — avoid overworking to keep the loaf tender.

Divide meat mixture into two equal portions. For each 8 oz serving you are preparing the same way; this recipe yields approximately two 8 oz loaves. Working with one portion at a time, flatten the meat into a rectangle about 1/2-inch thick on the parchment-lined sheet or on a work surface.

Place one provolone-prosciutto log lengthwise in the center of the flattened meat. Cut the soft-boiled egg in half lengthwise and place the halves (yolk side up) flanking the cheese log, or set one whole peeled soft egg alongside if preferred. Fold the meat around the filling, sealing edges and smoothing seams to form a compact loaf about 8 ounces in size. Repeat for the second portion if making two loaves.

Transfer the formed loaf to the prepared baking sheet seam-side down. Spoon 1/4 to 1/3 cup of the warm tomato sauce over the top and around the base of each loaf to keep it moist and impart flavor.

Bake in the preheated oven for 25–30 minutes, or until the internal temperature reaches 160°F (71°C). If the provolone starts to brown too quickly, tent the loaf with foil. For a slightly caramelized top, remove foil for the final 5 minutes.

While the loaf bakes, heat 1 teaspoon olive oil in a small sauté pan over medium heat. Add minced shallot and cook until softened, about 2 minutes.

Add the trimmed green beans and toss 1–2 minutes to coat. Pour in 1/2 cup crushed tomatoes, season with 1/4 tsp salt, 1/8 tsp black pepper, and 1/8 tsp red pepper flakes if using. Cover and simmer gently for 6–8 minutes until the beans are tender-crisp and the sauce has thickened. Keep warm.

When the meatloaf reaches 160°F (71°C), remove from oven and let rest 8–10 minutes. Resting helps the juices redistribute and makes slicing cleaner.

Slice the loaf to reveal ribbons of melted provolone, prosciutto, and the golden egg center. Spoon remaining warm tomato sauce from the pan over the slices. For each portion, plate an 8 oz slice of Neapolitan meatloaf alongside approximately 1 cup of green beans in tomato sauce.

Garnish with fresh basil leaves and a sprinkle of grated Parmigiano-Reggiano before serving.