How to make cold potato meatloaf.
It is an excellent main dish or appetizer to be consumed cold or at room temperature.
You can prepare it ahead of time and keep it in the fridge, always ready to be sliced and served.
Very similar to the classic fake fish, but with some tweaks to make it lighter and more digestible. In fact, we will not use mayonnaise at all.
The cold potato meatloaf is a mixture seasoned with tuna in oil, cherry tomatoes, and corn, along with a basil mince.
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- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 308.60 (Kcal)
- Carbohydrates 35.70 (g) of which sugars 6.58 (g)
- Proteins 25.89 (g)
- Fat 6.65 (g) of which saturated 1.17 (g)of which unsaturated 4.39 (g)
- Fibers 3.77 (g)
- Sodium 645.02 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
How to make cold potato meatloaf
- 2 lbs new potatoes, cooked, boiled
- 5 oz tuna in oil (drained, I make it this way)
- 2 tbsps ketchup (or tomato paste)
- 10 leaves basil
- 5 oz tuna in oil (drained)
- 3 tbsps canned sweet corn, drained (or arugula)
- 7 oz cherry tomatoes
- to taste salt
- to taste pepper
- to taste dried oregano
pay attention to health
Tools
Here’s what we need
- 1 Pot
- 1 Knife
- 1 Food processor
- 1 Plastic wrap
- 1 Plate rectangular
- 1 Spatula
Steps
Let’s cook
The first thing to do is boil the potatoes and, once they have cooled, peel them.
Transfer them into a bowl or the food processor cup, and add 5 oz of tuna in oil, salt, and pepper to taste, and basil leaves.
Blend everything until you get a creamy mixture.
Spread two overlapping sheets of plastic wrap on the work surface to get more width.
Spread the blended mixture with a spatula to form a rectangle.
Open the other cans of tuna and drain them.
Distribute the crumbled tuna over the entire surface, add the corn and chopped cherry tomatoes.
Season everything with salt, pepper, and oregano.
Now, using the plastic wrap, roll the meatloaf, and twist the ends like a candy. Place the potato meatloaf on a plate and transfer it to the freezer for 30 minutes or 2 hours in the fridge.
After the time has passed, take the meatloaf out of the fridge, remove the plastic wrap, and slice it into slices about 0.4 inches thick.
Serve with plenty of basil and a drizzle of extra virgin olive oil.
Storage
How to make cold potato meatloaf: you can store it in the fridge for up to 3 days.
FAQ (Questions and Answers)
How to make cold potato meatloaf
What can I substitute for the tuna?
With boiled and deboned fish or with Simmenthal or with spreadable cheese
What can I use instead of cherry tomatoes?
Arugula or green salad
