Genoese meatloaf, an ideal recipe for Easter Monday and outings because it can be eaten cold and is perfect in a sandwich.
Francy’s Tip: Want to come to Liguria for an Easter Monday trip? Don’t miss the trails of the Alta Via dei Monti Liguri, highly panoramic paths with breathtaking views.
Returning to the meatloaf, I confess that until a few years ago, I couldn’t get it right. I made it, but something always felt off, until a couple of years ago, when I “extracted” the recipe from my colleague Laura, and since then, it’s perfect and delicious.
Below, I’m also sharing Laura’s original recipe, which she makes using a food mill. However, since I never have time, I use the blender, and the result is excellent with half the preparation time. 🙂
Anyway, let’s stop chatting and prepare this Genoese meatloaf, an ideal recipe for Easter Monday, eh belin that’s good.
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- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven, Stove, Pressure Cooker
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1.5 lbs green beans (preferably fresh but also frozen)
- 4 potatoes (medium size)
- 1 onion
- 2 eggs (large or 3 medium)
- 1.5 cups grated Parmesan cheese
- to taste marjoram (optional)
- to taste salt
Tools
- 1 Hand Blender
- 1 Baking Pan
Steps
To prepare the Genoese meatloaf, boil the green beans and potatoes in a pot with plenty of salted water.
To save time, use a pressure cooker, and from the moment it whistles, cook for about 8 minutes (check your pressure cooker’s cooking times).
Once the green beans and potatoes are cold or lukewarm, transfer them to a bowl and blend them, then add the previously sautéed onion, mix well, and finally the eggs.
Mix well, add the Parmesan, a little marjoram, and adjust the salt if necessary.
Line a baking pan with wet and squeezed parchment paper, make a layer of breadcrumbs.
Pour the mixture into the pan.
Add more breadcrumbs on top of the mixture.
Make decorations with a fork and finish with a drizzle of oil.
Bake in the oven at 392°F (200°C) for 20 minutes or until golden.
Genoese meatloaf, an ideal recipe for Easter Monday
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FAQ (Questions and Answers)
How to serve it?
I recommend serving it warm.
How to store it?
In the fridge, sealed in an airtight container for a couple of days, or freeze it in portions.
I don’t like marjoram, how can I replace it?
You can absolutely leave it out; it will still be delicious.
