QUICK MEATLOAF WITH POTATO FLAKES AND GREEN BEANS SMART RECIPE
Do we have potato flakes? If the answer is yes, it doesn’t mean we have to prepare a purée or at least not only that.
This mix in which potatoes are dried and milled is not only easy to find in every supermarket and keeps for a long time, but above all it is extremely versatile, easy to use and economical.
You can easily create GATEAU (POTATO CAKE) or POTATO CASSEROLE WITH SPECK AND CHEESE or the tasty POTATO MEATBALLS WITH MORTADELLA.
Today I’ll show you how to turn a simple packet of potato flakes into a vegetable meatloaf with green beans, very similar to the GENOESE GREEN BEAN AND POTATO MEATLOAF typical of Ligurian tradition, with a few simple steps and without having to boil the potatoes.
A simple vegetarian dish to make, balanced in flavors and textures, fragrant and with an intense but delicate taste that can be served both warm and at room temperature.
To prepare the Meatloaf with Potato Flakes and Green Beans you will only need a few simple ingredients: one packet of potato flakes, eggs, Parmesan, ricotta, marjoram, green beans (even canned) and a pinch of salt.
The result will be a potato bake soft inside with a fragrant, “sandy” crust that everyone will like. Also, recipes made with potato flakes are versatile and can be adapted to your tastes.
You can enrich the filling with spinach or replace the green beans with zucchini or incorporate cured meats such as mortadella or cooked ham into the mixture: a smart potato flakes recipe that won’t disappoint.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Cooking time: 35 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 157.33 (Kcal)
- Carbohydrates 12.45 (g) of which sugars 3.03 (g)
- Proteins 8.57 (g)
- Fat 8.37 (g) of which saturated 4.15 (g)of which unsaturated 2.48 (g)
- Fibers 1.26 (g)
- Sodium 168.62 (mg)
Indicative values for a portion of 50 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
WHAT YOU NEED TO MAKE THE MEATLOAF WITH POTATO FLAKES
- 1 packet potato flakes (about 2.6 oz (75 g))
- 1 1/4 cup milk (or water — see NOTES)
- 3 eggs (whole, medium)
- 2 tbsp grated Parmesan
- 1 cup ricotta (about 8 oz (250 g))
- 1 can green beans (canned, drained weight about 7 oz (200 g) — about 1 2/3 cups)
- 1/2 shallot
- 2 tbsp extra virgin olive oil
- to taste fine salt
- 1 pinch marjoram
- breadcrumbs (for dusting the pan and the meatloaf)
Tools
- Mixing bowl
- Spoon
- Frying pan
- Pan
POTATO FLAKES SMART RECIPE FOR GREEN BEAN MEATLOAF
In a large bowl pour the potato flakes mix, 1 pinch of salt, the grated Parmesan, the eggs, the marjoram and the warm milk and start to stir with a spoon until you obtain a homogeneous mixture. Add the ricotta and fold it in. Set the mixture aside.
In a large frying pan pour a drizzle of extra virgin olive oil and sauté 1/2 shallot thinly sliced. Add the drained canned green beans, season with salt and let them flavor for a couple of minutes. Remove from heat and let cool slightly.
Pour the green beans with their cooking juices into the bowl with the potato flakes mixture and stir with a spoon to fully combine. Lightly grease a pan, sprinkle with breadcrumbs and pour in the potato flakes and green bean mixture. Level with a spatula without pressing too much. Create the typical meatloaf ridges with the tines of a fork, dust again with breadcrumbs and add a drizzle of olive oil on the surface.
Bake at 392°F in a conventional oven for 30-35 minutes. Cooking times vary depending on the oven, the size of the pan and consequently the thickness of the meatloaf. It should become slightly golden on the surface. Remove from the oven and serve warm or at room temperature.
STORAGE
The meatloaf with potato flakes can be prepared in the morning for the evening. If consumed the same day it can be kept at room temperature. If any remains, place it in a closed container and refrigerate for up to 2 days. To enjoy it again, simply bring it back to room temperature or, if you prefer it warm, heat it for 1 minute in the microwave or in the oven.
NOTES AND TIPS
POTATO FLAKES MIX: On the market you can find different types of potato purée mixes; choose only those labeled “potato flakes” because mixes with potato powder do not give the same result and may turn out too grainy.
MILK: The amount of milk is indicative because not all potato flakes mixes absorb liquids the same way. After you prepare the meatloaf mixture and before adding the green beans, check that the consistency is compact but not too dry; it should be soft and a little firmer than mashed potato. If it’s too dry, add a splash of milk; if it’s too loose, add 1 tablespoon of potato flakes or 1 teaspoon of breadcrumbs.
RICOTTA: Ricotta gives the meatloaf not only flavor but also softness; I recommend not removing it from the recipe.
GRATED CHEESE: For a stronger flavor you can use grated pecorino instead of Parmesan.
GREEN BEANS: Since this recipe is designed to shorten preparation time as much as possible, I used canned green beans. You can of course replace them with frozen green beans, which should be boiled first, or fresh green beans which in this case must be trimmed and boiled in lightly salted water before being flavored in the pan with oil and shallot.
MARJORAM: In the Ligurian green bean and potato meatloaf this herb is always present; it adds aroma as well as flavor to the recipe. You can use it fresh or dried.
VARIATIONS OF THE POTATO FLAKES AND GREEN BEANS RECIPE
GREEN BEANS: Instead of green beans you can use other vegetables such as spinach, previously blanched and then sautéed in a pan with oil, salt and a pinch of pepper, or zucchini, carrots or broccoli.
RICH MEATLOAF: If you want to make your potato flakes and green bean meatloaf even richer you can add diced cured meats such as mortadella or cooked ham to the mixture or cheeses like sweet provola or other melting cheeses, always cut into small cubes.
CRISPY MEATLOAF: If you want an even tastier and crunchier crust, before baking sprinkle a mix of breadcrumbs and Parmesan on top. As the cheese melts it will give your meatloaf more flavor and form a golden, crunchy layer on the surface.
LACTOSE-FREE MEATLOAF: For a completely lactose-free version you can replace cow’s milk with the same amount of water and use lactose-free ricotta; grated Parmesan is normally tolerated by those who cannot have lactose, but you can omit it if you prefer.
FAQ (Questions and Answers)
How are potato flakes made, what are they?
Potato flakes are obtained by hot-air drying and milling fresh potatoes (without the skin). The particular processing they undergo greatly improves their shelf life and ease of use.
