You know those recipes that don’t inspire much confidence at first glance, but once tried become love at first taste? This potato meatloaf was like that for me. I was skeptical about its consistency, but once it was served, it disappeared in a few minutes. It’s really tasty, and you should see how it melts.
Also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 152.98 (Kcal)
- Carbohydrates 14.04 (g) of which sugars 1.00 (g)
- Proteins 9.19 (g)
- Fat 6.83 (g) of which saturated 3.78 (g)of which unsaturated 2.41 (g)
- Fibers 1.51 (g)
- Sodium 309.09 (mg)
Indicative values for a portion of 100 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
- 1 lbs potatoes (boiled)
- 2 tbsps grated Grana Padano
- 1 egg
- 3 tbsps breadcrumbs
- 4 slices cooked ham
- 3.5 oz provolone (sliced)
- salt
- black pepper
- extra virgin olive oil
Tools
- Potato Masher
Steps
In a bowl, place the peeled and boiled potatoes and mash them with a fork or a potato masher. Season with a pinch of salt and some black pepper. Add the egg along with 2 tablespoons of cheese, and one tablespoon of breadcrumbs. Leave the other breadcrumbs for the end. Mix everything with a spoon until you get a uniform mixture.
If you like, you can also add some chopped parsley.Take a sheet of parchment paper and place it on a work surface. Drizzle with a bit of oil and sprinkle the surface with the remaining breadcrumbs. Now spread the potato mixture over it. Using the spoon, try to spread it evenly to about half an inch thick or slightly more.
Place the slices of cooked ham on top and then the slices of provolone. Roll it up to form the meatloaf, using the parchment paper to help. Close it like a candy and transfer it to a baking sheet.
Bake at 390°F, already preheated, for 20 minutes. If after the time it still looks pale, let it cook for another 5 minutes under the grill with the parchment paper open.
Serve the potato meatloaf while it’s still hot and gooey.
Advice
You can prepare the meatloaf in advance, store it in the fridge for up to 24 hours, and cook it when needed.
