Easy Genovese Meatloaf
Servings: 9 servings
Ingredients
- 3-4 medium potatoes (peeled and chopped) 500g
- green beans chopped cooked 300g
- 2 large eggs
- freshly grated parmigiano 60g
- 1-2 pinches nutmeg (optional)
- 2-3 pinches salt (depends on how salty the parmigiano is)
- 1-2 dashes black pepper
- 2 fresh thyme stems (chopped)
FOR THE TOPPING
- ½ cup bread crumbs
- ½ cup freshly grated parmigiano
- 2 tablespoons olive oil
Instructions
- Pre-heat oven to 350F/180C. Grease an 8 inch square pan with olive oil.
- Cook the beans in boiling water or steam until tender, drain.
- In salted boiling water boil the chopped potatoes until tender, drain and move to a large clean bowl and mash. Add the eggs, parmigiano, nutmeg, salt, pepper and chopped thyme. Fold in the beans.
- Transfer the mixture to the prepared pan, sprinkle with the topping and drizzle with the olive oil. Bake for approximately 30-40 minutes until golden on top. Let sit 5 - 10 minutes before serving. Enjoy!
FOR THE TOPPING
- In a medium bowl mix together the bread crumbs and parmigiano.
Notes
Frozen green beans work here. Cook them from frozen until fully tender, then drain and pat dry so the extra moisture does not loosen the mash.
Storage: Cool completely, then refrigerate covered for up to 3 days. Serve cold or at room temperature, or reheat at 350°F for 10 to 15 minutes to crisp the topping. To freeze, wrap cooled slices and store up to 2 months, then thaw overnight in the fridge.