When I have to make everyone eat vegetables, I always make Genoese meatloaf: no meat and all vegetarian – RicettaSprint.it

It’s not just a recipe for recovery, but a good way to bring vegetables to the table without boring anyone: the Genoa meatloaf is surprising

You talk about meatloaf and the mind immediately goes to a meat dish, good as a recipe for recovery. In Liguria, however, they are masters of vegetables and this is how they created it

Genoa meatloaf: just potatoes and green beans, the same ones that end up in the original pesto pasta recipe. Nice smell, delicious crust, possibility to surprise children. Here is everything.

Genoese meatloaf, excellent not only as an appetizer or second course

Genoese meatloaf can be imagined as an appetizer or a second course complemented with, for example, grilled vegetables or a salad. However, try to think of it as an integral part of brunch with friends, served in cubes or squares and pierced with toothpicks.

5 large potatoes
350 g of green beans
2 large eggs
80 g grated pecorino cheese
50 g breadcrumbs
fresh marjoram to taste
4 tablespoons of extra virgin olive oil
1 nutmeg
salt to taste
black pepper to taste

Preparation: step by step according to vegetarian

green beans
Recipes for Genoese meatballs

All we need is to cook both potatoes and green beans. Put the first well-washed, but unpeeled, in a pan with plenty of cold water and add a little salt. They should be boiled for at least 30 minutes, then drained and set aside.
Let’s move on to the green beans: if they are fresh, cut them and wash them. If they are frozen, you will save time. In any case, we cook them in another pan, always with a lot of water and a pinch of salt, for 20 minutes, because they must be compact and not soggy. We also drain them, cut them into small pieces and leave them aside.
Let’s take them again potatoes, peel and mash with a potato masher to obtain a puree, which we pour into a bowl. Immediately add green beans, lightly beaten eggs and grated pecorino.

Recipes for Genoese meatballs

Season with a few leaves of fresh marjoram, a pinch of salt, a little pepper and grated nutmeg to taste. Add a few tablespoons of extra virgin olive oil and mix everything well, with a wooden spoon or directly with your hands.
The base of the Genoese meatloaf is ready. Now we take the form, rectangular, square or round, it’s just a matter of aesthetics. Grease the base well with 1 tablespoon of extra virgin olive oil and cover with half of the breadcrumbs.

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Spread the mixture Meat loaf and level it with the back of a spoon or spatula. We finish with the last spoonful of slowly poured oil and the rest of the breadcrumbs.
Bake the Genoese meatloaf in a preheated static oven at 180 °C for about 35 minutes or until the surface is golden. At that moment, we take out the pan, wait at least 15 minutes until it cools down and we can cut.

Recipes for Genoese meatballs

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