Although its name may suggest a roll of meat, meatloaf alla Genovese is a completely vegetarian dish.
This recipe is by my friend Veronica, who was born in Genova (the capital of the Liguria region), but like me, she has lived in Bologna for many years.
Meatloaf “alla Genovese”.
Also known as Ligurian meatloaf, meatloaf alla Genovese recipe is widespread not only in Liguria but throughout Italy. Today it can be considered a classic of Italian cuisine.
Easy to make, is a main or a side dish to serve cold or warm.
My friend said me the trick to make it perfect. The essential ingredient in this vegetarian meatloaf is marjoram (fresh or dried). But I know that marjoram won’t stop you!
If you don’t have marjoram, or if you prefer another taste, try basil.
I think of it’s perfect to celebrate spring and summer vegetables with fresh herbs.
Monica
Cook with me.
For other recipes with legumes, have a look here.
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Meatloaf “alla Genovese”: A Vegetarian Recipe
serves 4
Ingredients
potatoes, 400g
green beans, 500g
yellow onion, 1
marjoram, 10g
eggs, 2
grated parmesan cheese, 50g
fine salt, 5 g
extra virgin olive oil and black pepper, to taste
you need: a loaf mold, 20cm
Directions
Cook the peeled potatoes in lightly salted boiling water. Drain and set aside. While they are still warm, use a fork to crush them.
Wash and cook the beans in salted boiling water. Drain and chop into small pieces (kitchen shears are perfect for this). Set aside.
In the meantime, cook finely chopped onion in a pan with olive oil and salt and fresh knife-chopped marjoram. If you use dried marjoram, cook it with the onion.
In a bowl, mix well all ingredients together and season with salt, pepper and a drizzle of olive oil.
Line a baking tray with dampened oven paper, place in meatloaf alla genovese dough and prepare a water bath (look at the picture below) where put the mold.
Bake in the oven 180C degree preheated for about 30-35 minutes.
Let cool and serve whole or sliced on a bed of arugula with a side of mayonnaise.
