Cannellini bean meatloaf, a great alternative for lunch or dinner, light, flavorful, and economical. It’s very simple to prepare and, apart from the soaking time for the beans, but you can also use precooked ones, it’s quick to make. Besides this, I also prepare the lentil meatloaf, which is delicious.
Serve with roasted potatoes or simply with salad and tomatoes; it’s soft inside also thanks to the potatoes.
Let’s get to work and prepare the cannellini bean meatloaf.
OTHER LEGUME RECIPES
- Difficulty: Very easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Portions: 5 People
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the cannellini bean meatloaf
- 8.8 oz dried cannellini beans
- 2 potatoes
- 1.05 oz parsley
- 1 clove garlic
- 1 Tropea onion
- to taste salt
- to taste extra virgin olive oil
- 2 tablespoons breadcrumbs
Tools
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- Pressure cooker
- Baking tray
- Chopper
Steps
If you don’t use precooked cannellini beans but dried ones, soak them overnight in plenty of water. In the morning, rinse them and cook in plenty of unsalted water (about 30 minutes in a pressure cooker, but it’s always indicated on the package).
Peel, wash the potatoes, and steam them. Chop the onion, garlic, and parsley with a chopper.
In a bowl, place potatoes, cannellini beans, chopped mixture, and salt to taste. Mash everything with a potato masher (or a fork). It’s okay if there are some chunks, better a non-homogeneous mixture.
Brush a sheet of parchment paper with extra virgin olive oil. Sprinkle with breadcrumbs. Using the potato and cannellini mixture, form the meatloaf, wrap it in parchment paper, and place in a static oven at 356°F for about 30 minutes. Let cool slightly before slicing!
Storage
You can keep the meatloaf in the fridge for two or three days.
