Tuna meatloaf, tasty, healthy, light… and you can prepare it in 5 minutes!
Looking for a quick, meatless main course that the whole family will love? Try the tuna meatloaf, an easy, delicious recipe perfect for any time of the year: when it’s hot, I serve it with a fresh tomato salad, while in the cooler months I accompany it with golden duchess potatoes.
The side dish changes, but the result is always the same: a simple and delicious dish.
It is prepared in a few minutes with simple ingredients: canned tuna, eggs, grated cheese, and breadcrumbs. It’s a clever alternative to the classic meat meatloaf, great both hot and cold, to be served as a main course, a one-dish meal, or an appetizer.
Perfect for using up canned tuna in the pantry, it’s also a great idea for an office lunch or a picnic.
Crispy outside and soft inside, tuna meatloaf is one of those dinner-saver dishes that never tire!
If you’re looking for a quick recipe, take a look here:
- Difficulty: Very Easy
- Preparation time: 5 Minutes
- Cooking methods: Boiling, Steam, Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 16 oz canned tuna
- 4 eggs
- 1 pinch salt
- 4 tbsps grated Grana Padano
- 4 tbsps breadcrumbs
Tools
- Parchment Paper
- Aluminum Foil
Steps
Prepare a sheet of parchment paper and two sheets of aluminum foil large enough to wrap the meatloaf.
In a large bowl, mash the tuna with a fork, add the eggs, salt, grated cheese, breadcrumbs, and mix until you get a homogeneous mixture.
Transfer to parchment paper, shape into a meatloaf, and wrap first in the parchment paper, then in the two sheets of aluminum foil, making sure to seal the edges well.
Fill a large enough pot with cold water, add the meatloaf, and set a 40-minute cooking timer (no, in case you’re wondering, you don’t need to wait for it to boil).
After the cooking time, remove the meatloaf from the pot and let it cool before slicing and serving.
This cooking method creates a steam environment that gently cooks the meatloaf.
Enjoy your meal!
Tips
You can enrich it with sliced black olives, desalted capers, or chopped parsley for a Mediterranean touch.
You can shape it with your hands or use a loaf tin lined with plastic wrap for a perfect shape.
Slice it only when it is either warm or completely cold, so it does not crumble.
Storage
The tuna meatloaf keeps in the refrigerator for 2-3 days, stored in an airtight container.
You can also prepare it in advance and store it already sliced, ready to serve cold or reheat in a pan.
It is not suitable for freezing as the texture might change after thawing.
