Genoese meatloaf is a typical dish of the 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 separately boil the already trimmed green beans.
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 green beans in a pan with a drizzle of oil. If necessary, add a splash of water.
Once flavored, place the green bean and mushroom mixture in a bowl along with the potatoes, mortadella, Parmesan cheese, eggs, marjoram, a bit of breadcrumbs, salt, and pepper.
Mix well to obtain a homogeneous mixture.
Grease a baking dish, 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 create the classic stripes of the Genoese meatloaf.
Bake in a preheated oven at 200 degrees for about 35 minutes until golden brown.
It is always better the next day, so it is advisable 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) | 101.61 |
| Carbohydrates (g) | 7.42 |
| of which Sugars (g) | 1.41 |
| Fat (g) | 5.21 |
| of which Saturates (g) | 2.09 |
| Protein (g) | 6.06 |
| Fiber (g) | 1.42 |
| Sale (g) | 0.14 |
