Today, I present a truly tasty and delicious vegetable and meatloaf. Since this is a Bimby recipe, the mixture is very quick to prepare, and the cooking, done in the Varoma, does not require any supervision. Very convenient, indeed. However, further down in the article, I will provide some tips for preparing it without a Bimby. Everyone in my house liked it, myself included (which is saying something!)! You just need to serve it with a mixed salad, and lunch is served.
Other meatloaf recipes you might be interested in:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Cooking with kitchen robot
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Vegetable and Meatloaf
- 1.1 lbs ground meat
- 1 sausage
- 1 shallot (large)
- 1 cup carrots (weight net of waste)
- 1/2 cup celery (weight net of waste)
- 1 egg (medium)
- 2 oz stale bread
- 2 oz Grana Padano DOP (or Parmesan)
- salt
- 1 bunch parsley
- 1 1/2 tbsp extra virgin olive oil
- 2 cups broth (vegetable, meat or bouillon cube)
- 1/3 cup dry white wine
Tools
This meatloaf recipe is for the Bimby. To make it without, you will need a regular kitchen robot to chop the vegetables and mix the various ingredients and a steamer for cooking. If you don’t have a steamer, you could think of boiling the meatloaf in a pot in hot broth. The only difference will be that in the end you will not have the sauce to drizzle over the meat slices, which instead forms in the Bimby bowl.
- 1 Mixer (I use the Bimby)
- Parchment paper
Preparation of Vegetable and Meatloaf
Peel the shallot, scrape the carrots, and clean the celery. Wash these vegetables well and cut them into pieces.
Then place them in the bowl along with the bread and cheese (all in pieces) and chop for 8 seconds at speed 7.
At this point, add the ground meat, sausage without casing and cut into pieces, the egg, and a generous pinch of salt. Mix all the ingredients well (speed 5, reverse, 30 sec.).
Transfer the obtained mixture onto a sheet of previously wet and squeezed parchment paper and shape it into a loaf.
Then wrap it well in the paper itself and place it in the Varoma.
Pour the oil, water, and white wine into the bowl.
Close the lid, remove the measuring cup, and place the Varoma on top. Cook for 50 minutes at Varoma temperature and speed 1.
Once cooking is complete, remove the meatloaf from the paper, transfer it to a cutting board, and slice it. Be careful, as there will definitely be liquid inside the paper. Let it fall into the bowl before moving the meatloaf. Arrange the slices in a baking dish and drizzle them with the sauce formed in the bowl.
Finally, season the vegetable and meatloaf with chopped parsley. It is delicious both hot and at room temperature. Enjoy! Paola
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