Meatloaf with Herbs in Potato Crust, a truly soft and flavorful main course thanks to aromatic herbs and potato starch. Even though cow’s milk is not included in this recipe, the result will still be a soft meatloaf. In any case, if you don’t have lactose intolerance, feel free to substitute water for it. An easy and quick dish to prepare, also suitable for those with little cooking experience. It’s not only delicious straight out of the oven because at room temperature we will taste more of the flavors of all the ingredients.
If you love processed meat, don’t miss the next recipes:
- Cuisine: Italian
Ingredients
- 1.3 lbs mixed minced beef and pork
- 1 cup grated Parmesan cheese
- 5 tbsps potato starch
- 1 large egg
- 3.5 tbsps water
- 1 clove garlic
- 1 sprig rosemary, sage, marjoram, thyme, oregano
- 1 small potato
- 2 tbsps extra virgin olive oil
- to taste salt and pepper
Preparation
Coarsely chop the mixed aromatic herbs together with the garlic, using a sharp knife on a cutting board (a food processor will do just fine).
Pour the mixed meat into a bowl and season it with salt, pepper, and chopped herbs.
Add the grated Parmesan cheese, potato starch, egg, and mix well.
At this point, add the water and continue kneading. Sprinkle the work surface with breadcrumbs and shape the meatloaf, turning it continuously. To simplify the operation, wrap the mixture in baking paper and twist the ends tightly like a candy. Once opened, the meatloaf will have taken shape.
Line a loaf pan with dampened baking paper and place the meatloaf inside. Peel, wash, dry, slice the potato thinly, and dry the slices thoroughly.
Trim the excess parchment paper, oil the surface of the meatloaf, brush it well, and flatten it.
Decorate the meatloaf with thin potato slices, drizzle with more oil, and bake in a preheated fan oven at 355°F. Let it cook for about 40/45 minutes or until the potatoes are well browned. Once cooked, remove from the oven and let it cool slightly.
Serve our Meatloaf with Herbs in Potato Crust, immediately and very hot or at room temperature. It doesn’t matter because it will always be delicious.
Tips and Storage
The meatloaf can be kept in the refrigerator for at least three days, but store it in an airtight container.
It can also be frozen both raw and cooked, and in this case, make sure it is well covered.
Always remember to defrost in the refrigerator and never at room temperature to avoid food poisoning.
