Green bean and potato meatloaf. A dish that only seems simple and humble, but in reality, if prepared correctly, it is a true explosion of flavors that you will fall hopelessly in love with.

Meatloaf is a typical recipe prepared by many Ligurian mothers and grandmothers, especially in the summer.

I remember when my mom made it, it was a celebration for us. The aroma in the kitchen was always welcomed, she made a big tray of it, and it disappeared in no time.

Delicately fragrant and soft with genuine and fresh flavors.

This dish can transform into either a main course or a one-dish meal, eaten for lunch or dinner, freshly baked or slightly warmed for the next day, the family loves it.

In this version of the meatloaf, you can barely see the green beans, and the crispy texture outside and soft inside is truly pleasant and also suitable for the little ones in the house.

Made unique by fresh aromatic herbs that give it unique aromas and scents.⁣

This savory pie can be cooked in a traditional oven, static or ventilated, or in an air fryer: all three methods are described in the recipe.

Difficulty: Very Easy
Cost: Economical
Preparation time: 25 Minutes
Portions: 6/8
Cooking methods: Electric oven, Oven, Air Frying
Cuisine: Italian
Seasonality: Spring, Summer, and Fall

Ingredients for the Meatloaf

Green Bean Meatloaf

2.2 lbs potatoes
10.6 oz green beans (weight cleaned)
3 eggs
1/2 cup grated Parmesan cheese
to taste chopped parsley
to taste thyme
1/2 garlic (optional)
nutmeg
pepper
salt
to taste breadcrumbs
0.7 oz butter

Tools click the link below

2 Pots
Baking Dish
Cutting Board
Bowl
Colander
Air Fryers

Steps for Meatloaf

Green Bean Meatloaf

Wash the potatoes and boil them with the skin on for 35 minutes.
Drain, peel the potatoes, and mash them well with a fork.
Clean the green beans and boil them in salted water for 10-15 minutes, drain, and chop them.
Chop with a knife.
(Or in a mixer).
Crack the eggs into a bowl, mix them with Parmesan, season with salt, a pinch of nutmeg, the chopped herbs, and a pinch of pepper.
Incorporate the green beans and potatoes into the mixture, mixing well until you get a homogeneous mixture.
Preheat the oven to 375°F.
Butter a baking dish and sprinkle it with breadcrumbs, gently spread the mixture to make an even layer about 3/4 inch thick.
(Use a normal baking dish but be careful with the thickness, it’s better not to overdo the height of the product for an optimal balance between the softness of the mixture and the crunchiness of the surface).
Mark the surface with the tines of a fork, sprinkle with a little breadcrumbs.
Garnish with a few knobs of butter and bake for 25-30 minutes.
Then continue cooking for 2-3 minutes under the oven grill so that a golden crust forms on the surface.
Cook in the air fryer at 355°F for 15 minutes.
Let cool slightly and serve.
It’s also excellent at room temperature.
Enjoy your meal.

Advice

The green bean and potato meatloaf is excellent both freshly baked and consumed at room temperature. It is ideal to prepare the day before and leave ready when needed.

The meatloaf keeps in the fridge, in an airtight container, for up to 2 days.

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