Creamier and more indulgent tuna meatloaf with potatoes. The tuna meatloaf is excellent served hot, freshly made, or cold, making it perfect for enjoying on warmer days accompanied by a fresh salad. Ideal to prepare in advance or for special occasions, its delicious tuna flavor will make every tasting very enjoyable. For the recipe, I used canned tuna in water, which I find perfect for this type of recipe; it’s very flavorful and also economical, perfect for preparing a rich meatloaf with very low cost. So I would say to try it immediately, and maybe as we make and remake it, we can add small variations to make it even more indulgent, such as a bit of basil pesto, which makes it special, or even mint or parsley pesto, or we can add sun-dried tomatoes or roasted peppers.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: Person
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Tuna Meatloaf
- 8.5 oz drained tuna in water
- 2 slices stale bread
- 1 potato
- 2 eggs
- to taste salt
- to taste pepper
- 2 tbsps breadcrumbs
- to taste olive oil
- to taste olives
- to taste capers
- to taste parsley
Tools to Prepare the Delicious Tuna Meatloaf
- 1 Bowl
- 1 Pot
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Cutting Board
- 1 Knife
Preparation Steps for Tuna Meatloaf
Soak 2 slices of stale bread.
Peel a large potato, cut it into chunks, and cook in boiling water until soft, or you can cook it in the microwave without adding water, covering the bowl with plastic wrap at maximum power, for about 2 minutes. Times may vary depending on the quantity and type of potatoes. Drain and mash finely.
Squeeze the softened bread and crumble it, discarding any hard parts. Place it in a bowl and add the other ingredients: drained tuna, 2 large cans, minced olives and capers, 2 eggs, salt, chopped parsley, and finally the mashed potatoes, adding them last to let them cool a bit.
Mix the mixture with a fork or spoon, or if you prefer, by hand.
On a sheet of parchment paper, spread a bit of olive oil in the center to form a rectangle. On the oil, sprinkle breadcrumbs, place the mixture, and shape it into a loaf with your hands. Add more breadcrumbs on top, and using the parchment paper, wrap it tightly and cover it all with breadcrumbs so it becomes beautifully golden and crispy.
Transfer the tuna meatloaf with the parchment paper onto the baking sheet and bake in a preheated static oven at 392°F (200°C) for about 30 minutes.
The delicious tuna meatloaf is wonderful to enjoy both hot and cold
