Skillet Meatloaves

Polpettone cotto in padella

These prepared-on-the-stovetop loaves are like a cross between meatballs and meatloaf . . . and what could be wrong with that? Serve with olive-oil mashed potatoes, polenta, or just some crusty bread for dipping. Leftovers make a great meatloaf parm sandwich.

Yield

Serves 4

Ingredients

½ cup bread crumbs ⅓ cup milk 1 ½ pounds meatloaf mix (beef/pork/veal) 1 large egg, beaten ½ cup finely chopped red bell pepper ½ cup grated zucchini ¾ cup grated Grana Padano, plus more for serving 3 scallions, finely chopped 6 tablespoons chopped fresh Italian parsley 2 cloves garlic, finely chopped Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 3 cups prepared marinara sauce 1 cup grated provolone

Recipe

Preheat oven to 400 degrees F. Combine the bread crumbs and milk in a large mixing bowl and let sit 5 minutes to rehydrate. Add the meatloaf mix, egg, bell pepper, zucchini, ½ cup Grana Padano, the scallions, ¼ cup parsley, and the garlic, Season with 1 ½ teaspoons salt and a generous grinding of black pepper. Form into 4 (4-inch long) oval meatloaves.

Heat a large cast-iron or ovenproof nonstick skillet over medium heat. Add the olive oil. When the oil is hot, add the meatloaves and brown all over, about 3 minutes per side. Pour in the marinara. Cover and bake until bubbling, about 15 minutes. Uncover, sprinkle with the provolone and the remaining ¼ cup grated cheese, and bake until the meatloaves are crusty and cooked through, about 20 to 25 minutes more. Sprinkle with the remaining 2 tablespoons parsley and a dusting of grated cheese and serve.