The cold summer meatloaf is a tasty recipe perfect for hot summer days. Made with ground veal, bell pepper, onion, breadcrumbs, and Parmesan cheese, it is enriched with the freshness of parsley. Ideal to enjoy cold, it can be served as an appetizer or main course. Discover how to prepare it with the Bimby!
Insert the bell pepper, parsley, and onion into the bowl through the lid opening with the blades moving at speed 6 and continue for 3 minutes
Add breadcrumbs, cheese, milk, egg, salt, and pepper and mix for 10 seconds at speed 6
Add the meat: speed 5 for 15 seconds using the spatula
Shape the meatloaf and place it in the Varoma greased with oil
Pour water into the bowl: 30 minutes at Varoma temperature speed 3
After 6 minutes, place the Varoma on the lid and finish cooking; remove the Varoma and let it cool
When the meatloaf is completely cold, slice it thinly and serve with mayonnaise and other sauces as desired
Tips: if you want, before slicing it, you can gratinate it in the oven at 200 degrees for about 10 minutes
Bimby
Loaf Pan
Store in the refrigerator in an airtight container for up to 3 days.
It can be served as an appetizer or main course.
Italia
| Energy (kcal) | 46.17 |
| Carbohydrates (g) | 2.33 |
| of which Sugars (g) | 0.41 |
| Fat (g) | 1.18 |
| of which Saturates (g) | 0.67 |
| Protein (g) | 6.66 |
| Fiber (g) | 0.08 |
| Sale (g) | 0.06 |
