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, you can substitute it with water. An easy and quick dish to prepare, suitable even for those with little culinary experience. Not only delicious when freshly baked because at room temperature, we will taste more of the flavors of all the ingredients.
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- Cuisine: Italian
Ingredients
- 1.3 lbs mixed beef and pork mince
- 1 cup grated Parmesan cheese
- 6 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 work just fine).
Place the mixed meat in a bowl and season it with salt, pepper, and chopped herbs.
Add the grated Parmesan cheese, potato starch, and egg, and mix well.
At this point, incorporate the water and continue to knead. Dust the work surface with breadcrumbs and shape the meatloaf by turning it over and over. To simplify this operation, wrap the mixture in parchment paper and twist the ends tightly like a candy. Once unwrapped, the meatloaf will have taken shape.
Line a loaf pan with dampened parchment paper and place the meatloaf inside. Peel, wash, dry, and thinly slice the potato, then 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 oven with fan setting at 355°F. Let cook for about 40/45 minutes or until the potatoes are golden brown. Once done, remove from the oven and let cool slightly.
Serve our Meatloaf with Herbs in Potato Crust immediately while 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, either raw or 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.
