I found this recipe on my favorite italian food blog (“La Cucina di Asi”) while I was looking for an alternative to the regular unsustainable ‘carnivore’ meatloaf. This “polpettone” (meatloaf in italian) is easy, delicious and much healthier. photos coco zordan
Next time I’ll make it I will add more herbs: italian parsley or/and basil. Use the ingredients here indicated or just your vegetable leftovers. Be creative! Here’s the recipe. Buon Appetito!
8-10
15 min.
50-60
2-3 boiled potatoes about 1.5 Lb
1 carrot
2 zucchine
2 celery stalks
1 leek (or a large onion)
100 gr, ricotta
1 whole egg
1 yalk
3 cups breadcrumbs + 2 Tsp for the outside of the meatloaf
80 gr. parmigiano grated
nut meg
thyme,italian parsley,basil to taste (2-3Tsp)
salt, black pepper salt 2-3 tsp
XV olive oil
Boil potatoes starting from cold water for about 40/50 minutes after the water begins to boil.
Chop the white part of the leek and add to a pan with a little olive oil.
Cut the zucchini, carrot and celery into cubes.
Add the rest of the vegetables to the leek in the pan. Add some salt and pepper. Cover with a lid. Cook for about 15 minutes, stirring often the vegetable mixture.
When the potatoes have cooled down, mash them and pour into a large bowl.
Combine the egg, the egg yolk, ricotta, nutmeg,
grated cheese, 2 cups of the grated breadcrumbs, and all chopped herbs.
Add cooked vegetables. Mix well and season with salt.
Using some parchment paper move the meatloaf to the countertop and shape it with the back of a spoon. Sprinkle with the remaining breadcrumbs, and move meatloaf and parchment paper to the mold, sprinkle a drizzle of olive oil on the top of the meatloaf and bake at 400 ° F. for about 30/40 minutes, then lower to 375° F for another 20minutes, till the top becomes golden brown.
Let it cool down completely (it will take a couple of hours) before slicing.
I served my meatloaf with a nice mixed salad, dressed with some vinaigrette. Buon Appetito!
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