Polpettone is described as 'the giant meatball' as well as an Italian meatloaf. It is basically a meatloaf with meatball seasoning added, sometimes cooked in the sauce before being baked, and filled with salami, cheese and hard-boiled eggs. I saw a few recipes, but made up my own, based upon my meatloaf recipe and meatball seasonings.
1 kg beef mince
4 slices salami
3 hard boiled eggs
shredded cheese (I used colby as that is what I had, although I'd prefer mozzarella)
basil, thyme, oregano, parsley, to taste (I used dried but will be using fresh in the future when I start my herb garden, and may add rosemary as well, but didn't have any)
packet french onion soup mix
Mix beef mince with seasonings (including onion soup mix), in a large bowl. (You can add breadcrumbs and an egg if you have less meat, or simply prefer it this way. Some ground pepper probably wouldn't go amiss either, but you definitely don't need salt.) Spread meat flat on counter or wax paper and place slices of salami, overlapping, in the middle. Top salami with some shredded cheese. Cut eggs in half lengthwise and place on top of cheese, then roll up the meatloaf. Cover meatloaf in a decent layer of bbq sauce, then bake for about 45 minutes to an hour, on 180C.