The cold summer meatloaf is a tasty recipe perfect for the warm summer days. Made with ground veal, bell pepper, onion, breadcrumbs, and parmesan cheese, it is enriched by the freshness of parsley. Ideal to be enjoyed cold, it can be served as an appetizer or main dish. Discover how to prepare it with the Bimby!
Insert into the bowl through the lid opening with blades moving at speed 6 the bell pepper, parsley, onion and continue for 3 minutes
Add breadcrumbs, cheese, milk, egg, salt and pepper and mix for 10 seconds at speed 6
Combine the meat: speed 5 for 15 seconds, spatulating
Shape the meatloaf and place it in the Varoma greased with oil
Insert the 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 cool
When the meatloaf is completely cold, slice it thinly and serve it with mayonnaise and other sauces to taste
Tip: if you want, before slicing, you can gratin 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 dish.
Italy
| Energy (kcal) | 124.02 |
| Carbohydrates (g) | 6.48 |
| of which Sugars (g) | 0.88 |
| Fat (g) | 2.57 |
| of which Saturates (g) | 1.42 |
| Protein (g) | 18.99 |
| Fiber (g) | 0.25 |
| Sale (g) | 0.16 |
