6cheese slicesGruyere, Emmental, Swiss Cheese, or any other cheese
2tablespoonsextra virgin olive oil
1/3cupwhite wineor chicken broth
Instructions
Preheat the oven to 375 degrees F.
In a small bowl, soak the bread in the milk then leave for a few minutes.
In a large bowl, mix the ground poultry, parsley, onions, Parmesan, the bread soaked in milk, eggs, salt, and pepper. Mix them very well with your hands until the mixture becomes compact.
Divide the mixture in two to make two loaves if you don't have a big cast iron pan to cook them in. Spread the mixture on a piece of parchment paper or strong aluminum foil. At the center, layer the cheese.
Roll to close with the help of the parchment paper or aluminum foil.
Over medium-high heat, prepare a large cast iron pan with extra virgin olive oil until hot then roll out the polpettone (or meatloaf) from the paper to the pan carefully. Brown all sides.
Transfer the saucepan in the oven. After cooking for 15 minutes, pour the wine then cook for another 15 minutes or until the sauce is reduced by half.
Let it rest for about 10 minutes, slice then serve.