This translates to "Meatloaf in the style of Modena", but it's really more like a cross between a traditional American meatloaf and a French ballotine or galantine: It has many ingredients mixed into the meat, and then it's poached in a fish poacher rather than baked.
This is traditionally served with boiled vegetables and Salsa Verde Modenese.
- Combine all ingredients in a large bowl and mix very well. Add salt and pepper as needed.
- Lay it out on a linen kitchen towel (not terry) and form it into a log that will fit in your fish poacher.
- Wrap it twice in the towel, tie off the ends with kitchen twine, and refrigerate for 30 minutes.
- Meanwhile, set up your fish poacher and heat the stock in a separate pot, with the kosher salt.
- Put the cold meat roll into the poacher and cover gently with the hot stock. Bring it to a simmer and cook for 30 minutes.
- Prepare the Salsa Verde Modenese.
- Boil a pot of water and cook the onions, potatoes, and carrots until done.
- When the meat is cooked, turn off the heat and let it cool in the stock for 30 minutes.
- Remove the meat and let it cool on a serving platter for another 30 minutes.
- Gently unwrap the polpettone and slice it thickly. Arrange the slices around the platter, then dress it with boiled vegetables and the Salsa Verde.
- Serve at room temperature.