Vegetable meatloaf, tasty and very easy to make, great both warm and cold, with a dollop of mayonnaise. It’s prepared with a base of boiled potatoes, eggs, and breadcrumbs, to which sautéed vegetables are added… I chose zucchini, carrots, and onion, along with some cubes of scamorza cheese, but you can substitute with other ingredients. The cooking is in the oven, with very little oil on the surface… try this recipe, it’s really easy, economical, and very appetizing!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 3-4
- Cooking methods: Oven
- Energy 176.30 (Kcal)
- Carbohydrates 22.71 (g) of which sugars 2.27 (g)
- Proteins 9.13 (g)
- Fat 5.97 (g) of which saturated 0.86 (g)of which unsaturated 1.06 (g)
- Fibers 3.21 (g)
- Sodium 160.15 (mg)
Indicative values for a portion of 120 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 lb lbs potatoes
- 2 zucchini
- 1 carrot
- Half onion (or leek)
- 2 oz oz scamorza cheese
- 2 eggs (small)
- parsley
- breadcrumbs
- extra virgin olive oil
- salt
- pepper
Tools
- Baking Tray
- Parchment Paper
- Bowl
- Pan
- Potato Masher
Preparation
Wash and peel the potatoes. Cook them in the microwave (about 8 minutes on high) or boil them in water until tender.
Mash them with a potato masher and place them in a bowl to cool, salt, and pepper.
Peel the carrot, trim the zucchini, and cut everything into small cubes. Clean the onion and chop it.
Place the vegetables in a pan with a drizzle of oil and a pinch of salt (1), cook them over medium heat for a few minutes. They should be tender but still firm.
Add the vegetables to the potatoes and mix, add the eggs, a generous handful of chopped parsley, and the scamorza in cubes (2).
Distribute all the ingredients and adjust the consistency of the mixture by adding 2-3 tablespoons of breadcrumbs.
Turn the mixture onto a sheet of parchment paper sprinkled with breadcrumbs. With your hands, shape the meatloaf (3).
Wrap the meatloaf in parchment paper and then in a sheet of aluminum foil. Seal well and place it in the refrigerator for 20-30 minutes, so it can firm up.
After the time has passed, remove the aluminum foil, open the parchment paper, and grease the surface of the meatloaf with a little oil.
Place it in a baking dish and put it in a hot oven at 355-365°F, bake it for about 40 minutes, or until it’s slightly golden.
The vegetable meatloaf is ready, let it cool for a few minutes before slicing, otherwise, it might break.
If you have time, you can prepare it in advance and slice it when cold.
Tips and Variations
You can customize the vegetables according to what you have available: bell peppers, peas, champignon mushrooms, sun-dried tomatoes, etc.
Add breadcrumbs little by little, until you reach the right consistency. The quantity varies depending on the type of potatoes used.
If you like, you can add grated Parmesan cheese or small cubes of cured meats (cooked ham, speck, or salami).
Resting in the refrigerator is not essential, but it’s helpful to keep the meatloaf more intact.
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