The fantasy meatloaf I propose today is the classic perfect dish for the hot season as it does not require baking and is excellent both warm and cold. It is also very easy to prepare. For all these characteristics, it is also suitable for a lunchbox at the office. Pair it with a parsley sauce and you’ll taste the goodness.
Other meatloafs to try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4/5 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 302.60 (Kcal)
- Carbohydrates 10.21 (g) of which sugars 1.45 (g)
- Proteins 40.24 (g)
- Fat 11.09 (g) of which saturated 3.76 (g)of which unsaturated 4.52 (g)
- Fibers 1.23 (g)
- Sodium 670.81 (mg)
Indicative values for a portion of 170 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
Ingredients for the Fantasy Meatloaf
- 1.1 lbs chicken breast (weight after removing waste)
- 1 carrot
- Half stalk celery
- 1 onion (small)
- 1 zucchini (small)
- 3.5 oz frozen mixed vegetables for sauté
- 5.3 oz canned tuna in oil (drained weight)
- 2 anchovies in oil
- 1 tbsp capers
- 2.1 oz breadcrumbs
- 1.4 oz Grana Padano cheese, grated (or Parmesan)
- 2 eggs (medium)
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Saucepan medium
- 1 Pan
- 1 Mixer
- 1 Saucepan large – preferably oval
Preparation of the Fantasy Meatloaf
Fill a saucepan with plenty of water; add salt, cleaned vegetables (carrot, celery and onion) and bring to a boil.
In the meantime, clean the chicken breast by removing the central bone, cartilage, and any fatty parts. When the water boils, immerse the meat and boil it for 15 minutes.
Trim the zucchini, wash it, and cut it into cubes.
In a pan, heat two tablespoons of oil and sauté the zucchini and mixed vegetables for 3/4 minutes. Season with salt and pepper, turn off the heat, and let cool.
Drain the chicken breast, cut it into pieces, and place them in a mixer.
Add the well-drained tuna from the preservation oil, anchovy fillets, capers, eggs, breadcrumbs, grated cheese, a generous pinch of salt, and a generous grind of black pepper. Blend everything until you get a homogeneous mixture: with the Bimby I worked for 25 seconds at speed 8.
Transfer the mixture to a tray, add the vegetables (I forgot to take the photo) and work with your hands until they are perfectly incorporated. Then shape everything into a loaf.
Wrap the fantasy meatloaf in a sheet of cooking paper and close it like candy with the appropriate strings. As an alternative, you can use parchment paper or a white cloth. I assure you that the cooking paper is really exceptional; it costs a bit but lasts for a lifetime. If you want to know all its features, read the article I wrote on it and be amazed. You can find it by clicking HERE. If you want to buy it, you can find it online by clicking HERE.
In a large saucepan (I used an oval one), bring plenty of salted water to a boil. Then immerse the fantasy meatloaf and cook it for 20 minutes.
Remove it from the water, eliminate the cooking paper, and let it cool slightly.
Finally, slice the fantasy meatloaf, arrange it on the serving dish and serve it: it is delicious both warm and cold. Excellent accompanied by a parsley sauce. Enjoy! Paola
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