Tuna meatloaf, tasty, healthy, light… and you make it in 5 minutes!
Looking for a quick, meatless second course that the whole family will love? Try the tuna meatloaf, an easy, delicious recipe perfect even in summer!
It is prepared in minutes with simple ingredients: canned tuna, eggs, grated cheese, and breadcrumbs. It’s the clever alternative to the classic meatloaf, great both hot and cold, to serve as a second course, main dish, or appetizer.
Perfect to use up the tuna in your pantry, it’s also a great idea for an office lunch or a picnic.
Crispy on the outside and soft inside, the tuna meatloaf is one of those dinner-saving 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, Steaming, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 16 oz tuna (canned)
- 4 eggs
- 1 pinch salt
- 4 tbsps Grana Padano, grated
- 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 onto parchment paper, shape the meatloaf and close it first in the parchment paper, and then in the two sheets of aluminum, 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, if you’re wondering, you don’t have to wait for it to boil).
After cooking, 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.
Bon appétit!
Tips
You can enrich it with sliced black olives, desalted capers, or chopped parsley for a Mediterranean touch.
You can shape it by hand or use a loaf pan lined with cling film for a perfect shape.
Slice it only when it is warm or completely cold, so it doesn’t crumble.
Storage
Tuna meatloaf keeps in the refrigerator for 2-3 days, stored in an airtight container.
You can also make it in advance and store it already sliced, ready to serve cold or heat in a pan.
It’s not recommended for freezing as the potatoes may change consistency after thawing.
