Today I propose a very economical recipe that will solve two meals and a lunchbox.
The main ingredient of this dish is green beans; you can also use frozen ones, which are already ready to cook and will save you a lot of time.
This meatloaf contains an important variation compared to the traditional one, as the potatoes are replaced by Jerusalem artichokes.
The Jerusalem artichoke is a tuber with very few calories, a source of inulin, vitamin A, B vitamins, minerals, and has a low glycemic index.
The meatloaf with Jerusalem artichokes is a dish that can also be eaten the next day (it should be stored in the fridge in a closed container) and is excellent even cold.
A dish that is very suitable for summer and can also be taken to the beach: it is light, healthy, nutritious, and not heavy.
The doses I suggest will allow you to prepare a round baking dish of 14/16 inches depending on the thickness; I tend to make it thin.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Meatloaf with Jerusalem Artichokes
- 18 oz green beans (fresh or frozen)
- 12 oz Jerusalem artichokes
- 2 eggs
- 2 tbsps grated Parmesan
- to taste breadcrumbs
- to taste salt
- to taste pepper
Preparation of the Meatloaf with Jerusalem Artichokes
Wash the fresh green beans and remove the ends; if you are using frozen ones, just rinse them.
Wash the Jerusalem artichokes, scrubbing well to remove all impurities, and peel them with a potato peeler.
Boil the two vegetables separately in lightly salted water and then drain them.
Blend the green beans and Jerusalem artichokes or, if you have time, use a food mill.
Place the mixture in a bowl, add the Parmesan, the eggs, if you like, a bit of marjoram, adjust the salt, and add the pepper.
Oil the bottom of a baking dish, sprinkle it with breadcrumbs, pour the mixture in, and level it.
Sprinkle with more breadcrumbs and use a fork to create lines.
Bake in a hot oven at 390°F for about 30 minutes, when the meatloaf is golden brown, take it out and serve it warm (it’s also excellent cold).
ADVICE:
the meatloaf with Jerusalem artichokes can be cooked in a pan; in this case, divide the mixture into four and cook it in a very hot pan, turning it after 7/8 minutes.
