Tuna and Potato Meatloaf is a delicious and easy second course, perfect for all seasons, because you can also eat it cold in the summer. It takes very few ingredients and you’ll have a delicious second course, if you want, you can accompany it with mayonnaise or cocktail sauce to make it even more delicious. The potato and tuna meatloaf is baked and remains soft on the inside with a crispy crust on the outside. If you want a no-bake version, you must try the NO-BAKE TUNA MEATLOAF, it’s creamy and also great to spread on bread. The tuna and potato meatloaf is perfect to serve even for special occasions, so much so that during the Christmas period, I made it in the shape of a Christmas tree TUNA AND POTATO MEATLOAF FOR THE HOLIDAYS. The tuna and potato meatloaf is also excellent eaten at room temperature, making it perfect to take to work for lunch. I enriched this tuna meatloaf with diced mozzarella cheese or alternatively, you can add provola or scamorza. Now let’s see how to make the tuna and potato meatloaf and if you try it, let me know. Barbara

I recommend trying these tasty recipes with tuna as well

Difficulty: Very easy
Cost: Cheap
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for preparing Tuna and Potato Meatloaf

2 cups Boiled potatoes
7 oz Canned tuna in oil
1 egg
1.75 oz Stretched curd cheese
to taste Salt
to taste Pepper
to taste Extra virgin olive oil
4 tbsps Breadcrumbs

How to prepare Tuna and Potato Meatloaf

Let’s start preparing the Tuna and Potato Meatloaf, pour some water into a pot, add the potatoes and cook them for 40 minutes. Before draining, check the cooking by inserting the prongs of a fork; if it goes in easily, they’re done. Cooking time may vary depending on the size of the potato. Once cooked, mash them with a potato masher and pour them into a bowl. Remove excess oil from the tuna.
Once the potatoes are cooked, mash them with a potato masher and pour them into a bowl,
Add some pepper,
a pinch of salt,
one egg
and mix well until you get a soft and homogeneous mixture.
Add the tuna from which you’ve removed the oil
and incorporate it.
Add the diced stretched curd cheese
and mix, for
finally, add the breadcrumbs
and make sure it is well incorporated with the other ingredients.
Transfer the mixture to a sheet of baking paper
shape it into a salami shape, using the baking paper to help you, and tighten it well to make it compact.
Then transfer it to a baking tray suitable for oven cooking, drizzle the tuna and potato meatloaf with some oil.
Sprinkle with breadcrumbs to create a crunchy crust.
Bake in a preheated static oven at 350°F and cook for 20 minutes. When it’s ready, take it out of the oven, let it rest for a few minutes, then slice it. You can serve the Tuna and Potato Meatloaf either hot or cold; you’ll fall in love with it.