Meatloaf is the little brother of meatballs. Minor because he was born later, but with the same purpose of recovering the leftovers from the previous days.
Unlike meatballs, which are a traditional Italian dish, but also universal, because everywhere there has always been a need to recover leftovers, Meatloaf is a typical Italian dish.. It is difficult to trace its origins. However, the truth is that 500 years ago it was unknown in recipe books around the world, while in Italy it had been cooked and consumed for a long time, also from written recipes.
The meatloaf stuffed with green beans that we propose is a interregional dish. In fact, it is cooked the same way in several regions, sometimes with the only difference being that it is a different vegetable. The meatloaf is the same, only replacing the green beans with spinach, or asparagus, artichokes, peppers and more.
In general, meatloaf is excellent with beef, but ideal with mixed meats: for example 60% beef and 40% pork, or equal parts of beef, veal and pork.
It is important that at the end of cooking there is enough sauce left in the saucepan. dip slices to serve. If you see that it is too dry, 10 minutes before turning off, add a little more wine and hot water (in equal parts) with a couple of knobs of butter. Then mix the entire base well.
To cut it into slices, it is best to wait for it to cool, otherwise there is a high risk that the slices will break or the edges will crumble. Of course, it should be served hot, so immediately before serving, reheat it for 2 minutes over very low heat, sprinkling it with the cooking juices.
- 600 g minced meat
- 150 g green beans
- 4 slices of bread
- 2 cloves of garlic
- 1 onion
- 1 carrot
- 2 eggs
- 2 heaped tablespoons grated pecorino cheese
- 1 tablespoon chopped parsley
- dry white wine
- ½ dice
- Extra virgin olive oil
- Peel and wash the green beans and carrot. Cut the carrot into 4 parts lengthwise. Bring lightly salted water to the boil, add the carrot and green beans, return to the boil and cook for 4 minutes. Drain them well. Take and reserve half of the green beans, chop the other half along with the carrot into large pieces.
- Lightly toast the bread in a skillet or in the oven. Let it cool and crumble it. If you don’t have bread, replace it with 80 g of breadcrumbs or good breadcrumbs.
- In a bowl, beat the eggs, add 2 tablespoons of oil, finely chopped garlic, parsley, a pinch of nutmeg, grated pecorino cheese, crumbled breadcrumbs and two pinches of salt. Mix carefully
- Add the minced meat and green beans with the carrot to the mixture. Work with your hands to mix all the ingredients and make a homogeneous mixture. If necessary add very little white wine.
- Spread a sheet of baking paper on the table and place the meat mixture on top, giving it a rectangular shape about 1.5 cm high. Arrange the remaining green beans in the center of the rectangle and then, rolling the paper, shape everything into a classic meatloaf shape. Finally remove the paper and work it a little with your hands to consolidate it.
- Pour 6 tablespoons of oil into a saucepan and fry the chopped onion for 7-8 minutes over very low heat with the lid on. Place the meatloaf on top and brown it on all sides over moderate heat. Then sprinkle it with a small glass of wine (about 100 ml) and a cup of coffee with boiling water in which you have dissolved the half walnut.
- Cook for another 2-3 minutes over moderate heat, turning the meatloaf in the wine to flavor all sides. Finally, lower the heat almost to minimum, cover the saucepan and cook your meatloaf for 45 minutes, turning occasionally.