Pieczeń Rzymska (Polish Meatloaf)

FAQs:

Can I use only beef or pork for this recipe?
Yes, you can use either ground beef or pork, but a combination of both provides the best flavor and texture. You can also experiment with other meats like chicken or turkey if you prefer a leaner option.

Can I make pieczeń rzymska ahead of time?
Absolutely! This dish actually tastes even better the next day as the flavors have time to meld. Prepare it a day ahead and store it in the fridge. Just reheat before serving.

What if I don’t have breadcrumbs?
If you don’t have breadcrumbs, you can use crushed crackers, rolled oats, or even stale bread that you process into crumbs.

How do I know when the meatloaf is done?
The best way to check is by using a meat thermometer. The internal temperature should reach 75°C (165°F) for safe consumption. If you don’t have a thermometer, cut into the center, and ensure the meat is no longer pink.