Baked Fish and Vegetable Meatloaf
My Sunday meatloaf.
Imagine if I didn’t include fish…you know me very well by now.
You can use any fish, preferably bluefish, an ideal pairing with vegetables, plus you can use the sauce to dress pasta.
For this recipe, I used bluefish, specifically mackerel, but you can use any type of fish.
In general, this category of fish is high in protein and healthy fats. Additionally, bluefish ensures a high content of minerals such as phosphorus, iron, calcium, and iodine. There is also a good presence of vitamins, particularly those from the B, D, and E groups.

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Recipes designed for you:

Difficulty: Medium
Cost: Economical
Rest time: 10 Minutes
Preparation time: 40 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Regional Italian
Region: Sicily
Seasonality: All seasons

Ingredients for Baked Fish and Vegetable Meatloaf

1.3 lbs swordfish (Or another bluefish already filleted or alternatively 2.2 lbs whole)
1 egg
1/3 cup pecorino romano (grated)
1 bunch parsley (chopped)
1 bunch wild fennel (chopped)
mint
salt
cloves garlic (chopped)
1 oz salted capers (previously desalinated)
1/3 cup green olives in brine (pitted and desalinated)
1 eggplant
1.1 lbs yellow squash (or orange)
1.1 lbs tomato puree
3.5 oz provola cheese
1 teaspoon sugar (Or sweetener)
1 cup breadcrumbs
2 leaves bay
1 stalk celery
to taste pepper

Baked Fish and Vegetable Meatloaf

Tools for preparing Baked Fish and Vegetable Meatloaf

1 Baking pan 12 inches
1 Baking pan enameled (or large and shallow baking pan)
Parchment Paper
Knife
Cutting board
Spoon

Preparation of Baked Fish and Vegetable Meatloaf

Baked Fish and Vegetable Meatloaf.
Cut the eggplant into boats.
Peel the squash and cut it into slices. Season both vegetables with oil, salt, pepper, and oregano, and cook in the oven at 356°F for 20 minutes.
Fillet the fish and chop it with a knife until it becomes minced.
Do not use the food processor or the mixture will become hard and spongy.
Now put the pulp in a bowl and add: the egg, salt, parsley, grated pecorino romano, chopped garlic, pepper, breadcrumbs, and if needed a little water.
Knead with your hands as if you were making meatballs.
Next, on a sheet of parchment paper, spread the mixture, giving it a square shape with your hands.
After spreading the mixture, place the vegetables and the galbanino cheese on top. You will surely have some vegetables left. Keep them aside because you will need them later.
With the help of the parchment paper, roll the meatloaf, tighten it as if it were a candy, and place it in the fridge for 10 minutes.
Meanwhile, in a baking dish, place: 1 chopped garlic clove, the bay leaves, chopped fennel, chopped celery, desalinated capers, pitted and chopped olives, a drizzle of extra virgin olive oil, and mix everything.
Add the tomato puree and the teaspoon of sugar. WARNING, do not add salt, there are already capers and olives.
Mix everything well.
At this point, unroll the meatloaf and place it on the sauce.
Moisten its surface with a drizzle of oil.
Bake at 356°F for at least 30 minutes.
Finally, decorate with the remaining vegetables. Wait for it to cool down before slicing. You can use the sauce we made to dress pasta. Here is my Baked Fish and Vegetable Meatloaf ready.