Vegetable meatloaf: the ideal recipe for a healthy and tasty second course
Recipe

Vegetable meatloaf: the ideal recipe for a healthy and tasty second course

Vegetable meatloaf: the ideal recipe for a healthy and tasty second course. A second dish full of taste and a great way to convince the little ones to eat vegetables that they often do not want to hear about.

VEGETABLE RECIPE OF VEGETABLES Vegetable meatloaf: the ideal recipe for a healthy and tasty second course

Rich in properties important for our health and easy to prepare, the vegetable meatloaf is the ideal dish for a light, healthy, nutritious and tasty lunch or dinner. Not to mention that this is a great trick to get children to eat vegetables: serve it on the table with a side dish of potatoes, you will see that they will not be able to say no. A good alternative to meatloaf and a dish that will allow you not to waste stale bread and vegetables and advanced cheeses in the fridge.

VEGETARIAN MEATBALL RECIPE

To prepare this meatloaf you can use any kind of vegetables: let’s see how to proceed together.

INGREDIENTSVegetable meatloaf: the ideal recipe for a healthy and tasty second course

-300 gr of potatoes

-1 leek

-100 gr of spinach

-2 carrots

-1 clove of garlic

-1 onion

-2 medium eggs

-200 gr of stale wholemeal bread

-200 gr cheese (emmental type)

-1 glass of milk

-3 tablespoons of breadcrumbs

-80 grams of grated Parmesan cheese

-A pinch of nutmeg

-half a glass of white wine

-Salt and pepper (enough)

-Extra virgin olive oil (enough)

PREPARATIONVegetable meatloaf: the ideal recipe for a healthy and tasty second course

-Cut the leek into rings and brown it in a pan with the garlic, finely chopped onion and two tablespoons of oil.

-Boil the potatoes and spinach and, once ready, pour them into the pan in which you browned the leek with the garlic and onion.

-Put the bread to soak in the milk for a few minutes.

-Pour the boiled vegetables in the mixer or blender, add well-wrung bread, eggs, parmesan, nutmeg, salt and pepper

-Finally, add the cheese cut into chunks and make sure that all the ingredients are well blended.

-Pour the mixture on a surface covered with baking paper sprinkled with breadcrumbs and give the mixture the shape of a meatloaf. You can help yourself by covering a plumcake mold with baking paper covered with breadcrumbs and pouring the dough into it to make it compact.

-Pour two tablespoons of oil into a non-stick pan and brown the meatloaf.

-As soon as you notice that a crispy crust has formed, let the wine fade.

-Cover the meatloaf with water, cover with the lid and cook over low heat for about an hour.Vegetable meatloaf: the ideal recipe for a healthy and tasty second course

 

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