Genoese meatloaf is a traditional Ligurian dish made with green beans and potatoes, breadcrumbs, eggs, cheese and herbs. It is baked and served cold, making it 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 peeled potatoes and, separately, boil the trimmed green beans as well.
Rinse and squeeze the mushrooms, then chop them with a knife.
Mash the boiled potatoes with a fork and cut the cooked green beans into small pieces.
Sauté the mushrooms, diced onion and green beans in a pan with a drizzle of oil. Add a little water if necessary.
Once seasoned, place the green bean and mushroom mixture in a bowl together with the potatoes, mortadella, Parmesan, eggs, marjoram, a little breadcrumbs, salt and pepper.
Mix well to obtain a homogeneous mixture.
Grease a baking dish, preferably a copper pan. Sprinkle with breadcrumbs and pour in the meatloaf mixture. Level it well and finish with a drizzle of oil over the surface.
Sprinkle again with breadcrumbs and score the surface with the tines of a fork to create the classic stripes of Genoese meatloaf.
Bake in a preheated oven at 200 degrees for about 35 minutes, until golden brown.
It is even better the next day, so preparing it in advance is recommended.
Refrigerator
Genoese meatloaf keeps well in the refrigerator for 2–3 days. It is best served cold, accompanied by a fresh tomato and cucumber salad.
Italia, Liguria
| Energy (kcal) | 94.9 |
| Carbohydrates (g) | 7.95 |
| of which sugars (g) | 1.91 |
| Fat (g) | 4.54 |
| of which saturates (g) | 1.84 |
| Protein (g) | 5.25 |
| Fibre (g) | 1.52 |
| Salt (g) | 0.14 |
