Genoese meatloaf is a typical dish of Ligurian tradition, prepared with green beans and potatoes, breadcrumbs, eggs, cheese and herbs. It is baked and served cold, perfect for a summer lunch or a light dinner.
Soak the mushrooms for 30 minutes.
Blend or finely chop the mortadella or alternatively the cooked ham and set aside
Boil the already peeled potatoes and also boil the trimmed green beans separately
Rinse and squeeze the mushrooms and chop them with a knife.
Mash the boiled potatoes with a fork and cut the cooked green beans into small pieces
Sauté the mushrooms with the chopped onion and the green beans in a pan with a drizzle of oil. If needed, add a little water.
Once flavored, place the green bean and mushroom mixture in a bowl together with the potatoes, mortadella, Parmesan, eggs, marjoram, a little breadcrumbs, salt and pepper
Mix well to obtain a homogeneous mixture.
Grease a baking tray, preferably a copper one. Sprinkle with breadcrumbs and pour in the meatloaf mixture. Level well and finish with a drizzle of oil on the surface
Sprinkle again with breadcrumbs and score with the tines of a fork to obtain the classic stripes of Genoese meatloaf
Bake at 200 degrees with the oven already hot for about 35 minutes until golden
It is always even better the next day, so it is recommended to prepare it in advance
Refrigerator
Genoese meatloaf keeps well in the refrigerator for 2-3 days. It is recommended to serve it cold, accompanied by a fresh tomato and cucumber salad.
Italia, Liguria
| Energy (kcal) | 97.98 |
| Carbohydrates (g) | 7.99 |
| of which Sugars (g) | 1.55 |
| Fat (g) | 4.86 |
| of which Saturates (g) | 2.03 |
| Protein (g) | 5.33 |
| Fiber (g) | 1.53 |
| Sale (g) | 0.14 |
