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Potato Meatloaf Recipe of of 27-11-2015 [Updated on 21-12-2018]
The potato meatloaf is a cross between a gateau and a crocché. When I ate it for the first time they served it to me as a rolled cat, here, maybe this is the right term;) The recipe is very simple to make and lends itself to infinite variations for the filling, a single, very important recommendation : watch out for the choice of potatoes! It is essential that you use floury and not watery potatoes, such as potatoes for gnocchi, such as red potatoes, otherwise the recipe will fail (your meatloaf would open, letting out all the filling)! The potato meatloaf is a rich single dish that you can prepare for dinner accompanied by a vegetable side dish, I found it excellent, try the recipe and let me know what you think. Good day to those who pass by here and we will read later with another delicious video recipe!
How to make potato meatloaf
Wash the potatoes well and boil a pot of boiling water, with all the peel (so that they don't absorb too much water).
Meanwhile, put the mushrooms to soften in a bowl with a little hot water.
Once the potatoes are ready (test cooking with a fork), drain and peel them.
Let them cool, then pass them in the potato masher.
Add Parmesan, egg, salt, pepper, butter and nutmeg.
Gently squeeze the mushrooms, then sauté them in a pan with garlic, oil and marjoram.
Cook for 5-10 minutes, then remove the garlic, add the bacon and sauté together.
Pour the potato mixture onto a rather large sheet of parchment paper and give it a square shape.
Cover it with bacon, mushrooms and smoked cheese cut into cubes.
Then, with the help of parchment paper, roll it into a meatloaf.
Finally sprinkle with plenty of breadcrumbs: help yourself with the paper to roll it and cover it evenly with breadcrumbs.
Arrange the meatloaf in a baking tray covered with parchment paper, add a few flakes of butter spread on the surface and bake in a ventilated oven at 200 ° C for about 30 minutes.
Let it cool before cutting the potato meatloaf into thick slices and serve.
Meatloaf with potatoes and green beans
Boil the potatoes and green beans in salted water for about twenty minutes.
Finely chop the half onion, sauté it in a drizzle of oil and a drop of water and after 10 minutes add the chopped dried mushrooms, previously soaked in a little warm water.
Cook for a few minutes. Drain the vegetables and put them in a bowl. Switch to the vegetable mill, better not to the blender because the potatoes would become sticky, or mash with a fork if you like it a little more rustic.
Add the egg, mushrooms, Parmesan and marjoram. Mix.
Oil a baking sheet and sprinkle it with breadcrumbs. Pour the mixture and cover it again with breadcrumbs, a drizzle of oil and make the "lines" with a fork. Bake for 30 minutes at 180 ° C.
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To prepare the potato meatloaf, boil the potatoes starting from cold water until they become soft. Once cooked, peel them and mash them in a potato masher.
Add the butter and egg and mix with a spoon or fork.
Add the parmesan, pecorino, nutmeg and finally add the breadcrumbs and season with salt.
Grease a sheet of baking paper with oil and sprinkle it with breadcrumbs, then take the dough and flatten it on the sheet until you get a rectangle on which you will arrange the slices of mortadella.
Add the slices of cheese and with the help of the paper close the dough from the long side. Seal well and shape the meatloaf.
Close the potato meatloaf in the parchment paper and bake in a preheated oven at 180 degrees for about 30 minutes.
Wash good potatoes and put them with the peel in a pan of cold water.
Put the pot of water on the stove with potatoes and cook them until the potatoes turn out cooked and soft.
Mash the potatoes astill hot with the potato masher without removing the peel (it will remain in the potato masher).
Drain the tuna in oil and crumble it with your hands in a bowl.
Put the mashed potatoes, crumbled tuna, grated Parmesan, salt and pepper and whole egg or the eggs if they are small and mix with a spoon to mix well the whole compound.
Transfer the mixture to a sheet of baking paper and with moistened hands create the shape of the meatloaf.
Sprinkle the surface of the Tuna and potatoes meatloaf with breadcrumbs, turn the meatloaf over and put the breadcrumbs on the other side as well.
Sprinkle lightly with extra virgin olive oil extra virgin olive oil, close the meatloaf in parchment paper and cook in a preheated oven a 200 ° for about 35 minutes.
The last 10 minutes remove the parchment paper and finish cooking the tuna and potato meatloaf again so that the golden and crispy crust forms on top.
Serve the hot tuna and potato meatloaf, lukewarm or cold and if you want to accompany it with the SAUCE or with a mixture of extra virgin olive oil, salt, pepper and a lemon.
If you liked this recipe, maybe you might also be interested in the recipe for ROAST or even my recipes for COOKING POTATOES or even the POTATOES IN THE MICROWAVE or recipes for SALTY CAKES or even the STUFFED MEATBALL.
WATCH THE QUICK VIDEO RECIPE:
VARIANTS AND ADVICE:
If you see that the compound of the meatloaf is too dry you can add more eggs.
Not excessively salt the meatloaf, already has Parmesan inside and you risk ruining it.
If you want you can add also chopped parsley.
Miriam in the kitchen
The recipe is extremely simple, inexpensive and can be used both as an appetizer and as a side dish. In the version I love the most it can be accompanied by tuna sauce or even better, homemade mayonnaise.
In my life I have eaten it very often, because evidently, in addition to me, my mother and my grandmother also liked the recipe a lot. Indeed this Meatloaf appears in the encyclopedic book on the Jewish cuisine written by my grandmother Giuliana Ascoli, the famous Cooking in the Jewish tradition.
I specify here that the tuna meatloaf is potato-free, because there is also another version, called "fake fish" which involves the use of potatoes and is done without cooking. I like this recipe infinitely more, which I gladly share with you. Its pluses are simplicity and that everyone likes it, even children.
Let's not waste time then: here is the recipe to prepare the tuna meatloaf without potatoes of my house.
|Meatloaf of tuna without potatoes|
- 240 gr of tuna
- 3 eggs
- 150 gr of breadcrumbs
- a handful of capers rinsed well
- a couple of tablespoons of Parmesan cheese
- a pinch of nutmeg
Blend all the ingredients, leaving only the breadcrumbs aside.
According to your tastes, you can also add a couple of anchovies and a little parsley.
Then add the breadcrumbs until you reach the right consistency to make a salami.
Then place the contents on the baking paper. Shape it into a salami and then roll it up in plenty of parchment paper, closing everything like a candy. You shouldn't let water in, so douse it with parchment paper.
Put the Tunafish balls to cook in boiling water for half an hour. It should all be covered in water, so an elongated pot is ideal. Then remove it from the water, let it cool and cut it into slices to serve.
The result is very good, but to get the best result it should be served with mayonnaise or tuna sauce at will, which go perfectly together!
And now you just have to enjoy the tuna meatloaf without potatoes. everyone will like it, success guaranteed!
Cold potato meatloaf
Meatloaf in the summer? Why not? this vegetarian meatloaf is fresh, enriched with pesto and then it's a real bomb!
First you need to boil the potatoes: the ideal would be to steam them in the pressure cooker, because in this way they are much drier, so peel them, cut them in half or quarters and place them in the special steaming basket. Add the water to the pot (usually two glasses of water for steaming are sufficient, in any case follow the instructions of your pot), close it and put it on medium heat, letting the potatoes cook for 10 minutes from the start of the cooking. whistle.
If you don't have a pressure cooker, you can simply boil them starting from cold water: wash them well and put them (without peeling them) in a large pot filled with cold unsalted water, turn on the heat and bring to a boil, letting the potatoes cook until they will not be well cooked (to understand it, just stick them with a stick: if it does not resist and enters easily, then it means that they are cooked).
Once cooked (and peeled, if you have cooked them with the peel), mash them coarsely with a fork, add the egg, ricotta, chopped parsley, grated Grana Padano, corn starch, a pinch of nutmeg , a pinch of salt and a pinch of pepper, then knead everything obtaining a rather homogeneous mixture.
Arrange the dough on a baking sheet lined with baking paper and compact it giving it a crushed sausage shape.
Brush the surface with melted butter and transfer the meatloaf in a static oven at 220 ° C for about 40 minutes, or in any case until the surface is golden brown.
Once out of the oven, let it cool completely, before serving it on the table sprinkling it with pesto and accompanying it with the cherry tomatoes cut into wedges.
Meatloaf of potatoes
Meatloaf of potatoes
- Potato meatloaf ingredients:
- Potato dough:
- potatoes: 800 gr
- egg: 1
- butter: 50 gr
- grated cheese: 50 gr
- For the stuffing:
- frozen spinach: 4 cubes
- cooked ham: 4 slices
- provolone: 6-8 slices
- to cover: breadcrumbs
Here's how to prepare the baked potato meatloaf.
I l & rsquoho stuffed with spinach, ham and mozzarella but you can range with different toppings.
Meatloaf of Potatoes and Tuna
- 500g of boiled potatoes
- 2 tablespoons of homemade or bought mayonnaise
- 20g of salted capers
- 1 egg
- a knob of butter
- 2 cans of drained tuna
- a drizzle of extra virgin olive oil
- salt and pepper
- 150g of mozzarella or scamorza cheese
Blanch the potatoes in salted water and let them cool
Put the potatoes, tuna and mayonnaise in the mixer. Season with salt and pepper, mix and add an egg and the oil. Transfer the mixture to a bowl and add the capers. Mix well.
Grease a plum cake mold and sprinkle it with breadcrumbs, put half of the mixture in the mold, spread a layer of mozzarella and cover with the rest of the mixture. Decorate with some capers.
Bake for 20 minutes at 180 ° in a bain-marie. Allow to cool and cut into slices.
If you do not want to use the oven because & # 8217 is & # 8217 summer and you are hot you can replace the mozzarella with the slices and put the half & # 8217 composed of potatoes inside the loaf pan lined with cling film, spread a layer of slices and close with the other & # 8217 half & # 8217 of the compound. Seal with cling film and leave to rest for 3 hours in the fridge. When the meatloaf has hardened well in the fridge, transfer to a serving dish, overturning the mold and sprinkle with capers.
Ligurian meatloaf with potatoes and green beans
A traditional Ligurian dish based on vegetables and legumes, simple to do and balanced in flavors and textures. This meatloaf of potatoes and green beans it is in fact a tasty preparation that is ready in a few steps and with a guaranteed result! Fragrant, with an intense but delicate taste. To try!
|COOKING||1H AND 5 MIN|
|POSSIBILITY OF FRIDGE||YES|
- 700 g of green beans
- 3-4 potatoes
- 1 onion
- 3 eggs
- 80 g of grated Parmesan cheese
- 1 teaspoon of chopped marjoram
- extra virgin olive oil
- of olive
- 1 knob of butter
- bread crumbs
A traditional preparation from the Ligurian cuisine based on few and simple ingredients: vegetables And legumes are accompanied by egg, parmesan, marjoram And nutmeg.
A dish that is prepared in 25 minutes and cooks in the oven for an hour and a quarter. A simple recipe to do, ready in a few steps and that can be served either lukewarm that a room temperature.
The result is a meatloaf of patete and green beans with a delicate but intense taste, which has a fragrant and & quotsabbiosa & quot; crust that well balances the soft and compact consistency of the dough.
If you want to prepare other meat loaves consult the many available, there is something for all tastes! Try for example the veal meatloaf, the crust one or the vegetable one. They are all delicious, guaranteed!