Ana's Passion - Meatless Meatloaf

DESCRIPTION

This dish is born here in our region, Liguria but is famous all over Italy.
They cook this in different ways and ingredients, some they put meat and some they add ricotta for an extra creamy taste. But me and my husband preferred the classic and lighter version of Polpettone alla Genovese, where the main ingredients are; green beans and potatoes. So let’s get cooking!

INGREDIENTS

1kg potatoes
500 grams of green beans
1 medium onion, finely chopped
1 garlic, minced or finely chopped
3 eggs
3 tablespoons olive oil/vegetable oil
1-1 1/2 tablespoons marjoram (according to your taste)
1 tablespoon thyme (according to your taste)
1/2 teaspoon nutmeg
4-5 tablespoons of parmesan cheese
4 tablespoons milk
salt and pepper to taste
bread crumbs as needed

PREPARATION

Step 1
Peel the boiled potato then start mushing using a potato masher or if you don't have one you may use a fork.

Step 2
Next cut the boiled green beans into small. And transfer to the mixing bowl with potato.Finely dice the onion then crush the garlic and chop.
chop the fresh herbs, marjoram, and thyme. I'm using fresh herbs but you may also use dried ones.
Step 3
Then transfer into the bowl. Add in 3 fresh eggs, nutmeg, fresh milk, parmesan cheese, and salt and pepper to taste. Mix everything well until completely incorporated.

Step 4
Grease the baking pan and spread the oil all over the surface. Lightly dust it with breadcrumbs, this will give a nicely brown crust on the bottom. Then pour the mixture from the bowl into the pan and level it using a spatula or spoon. You may also use different shapes of the pan or casserole dish.

Step 5
Use a fork to make parallel lines on the surface of the polpettone. Drizzle with a little bit of olive oil on the top and sprinkle with breadcrumbs.

Step 6
Bake in preheated oven 180°c or 350°f for 25 to 35 minutes or until nicely golden brown and slightly crispy on top. Cool completely before serving. Buon appetito!

TIPS AND TRICKS

You can add ricotta cheese, chopped ham or mortadella and use different cheese instead of parmesan.
It's preferably to eat the meatloaf completely cold or even better the day after.

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