Tag: meatloaf

Chicken, spinach and speck crust meatloaf recipe – Italian Cuisine

Everyone likes the meatloaf, tasty and hearty, prepared with what's left in the fridge and pantry, so as not to throw anything away

Ingredients

500 g minced chicken pulp
350 g spinach
200 g Speck Alto Adige Igp sliced
50 g Grana Padano Dop
2 eggs
1 clove of garlic
1 roll of rectangular puff pastry
milk
dry white wine
bread crumbs
extra virgin olive oil

Duration: 1 h 10 min

Level: Middle

Dose: 8 people

To prepare the chicken meatloaf, spinach and speck in crust, cook the chicken meat with a little oil, shelling it with a fork and blending with 1/2 glass of white wine. When it is well browned, turn off and let cool.
Chop the slices of speck and blend them in the mixer with the chicken pulp, until the consistency is homogeneous.
transfer the meat in a bowl and mix it with the eggs, the grated parmesan, 3 tablespoons of breadcrumbs and 3 of milk: the mixture must be compact and slightly moist.
Bake spinach with a drizzle of oil and garlic; in the end they will have to be dry. Let them cool.
Roll out the meat mixture in a pan lined with parchment paper giving it a thickness of 5 mm.
Place it in the freezer for 10 minutes, then spread over a uniform layer of spinach.
Roll up the mixture on the long side, helping you with the parchment paper and model it with your hands giving it a shape as tubular as possible. Place it in the freezer for 10 minutes.
Roll out the puff pastry, punch it to taste with small molds or cut it into a net, overlap the roll and wrap it with the puff pastry. Bake it at 200 ° C for 20 minutes.
Sfornatelo, let it cool, then slice it: to not break it, use a saw knife. Accompany it as you like with new potatoes in the oven.

Recipe Tuna and cauliflower meatloaf with boiled egg mimosa – Italian Cuisine

The tuna meatloaf is a fresh, easy and clever second course, you can prepare it in advance and serve it when it's time to eat

Ingredients

250 g drained tuna in oil
200 g cauliflower
20 g pitted Taggiasca olives in oil
15 g desalted capers
4 eggs
1 untreated lemon
parsley
garlic
bread crumbs
White pepper
extra virgin olive oil
salt

Duration: 1 h 10 min

Level: Easy

Dose: 8 people

whisk the cauliflower; add the tuna and whisk again until a soft and sticky mixture is obtained; then add 1 egg, the capers, the grated zest of the lemon and half of its juice. Complete with 2 tablespoons of oil and 2 of breadcrumbs. Salt and pepper.
Place the mixture on a sheet of parchment paper and wrap it with the same paper giving it the shape of a meatloaf. Tie the ends with candy-like kitchen twine. Place the meatloaf on the steamer and cook it for about 40 minutes.
Boil the remaining eggs, let them cool, then separate the yolks from the whites. Crumble the yolks with your hands and cut the egg whites into thin slices.
Chop finely a sprig of parsley and blend it with 2 tablespoons of oil and, to taste, 1/2 clove of garlic.
Let warm the meatloaf, then let it harden in the freezer for 10 minutes. Slice it and serve it with the egg mimosa, the parsley oil and the olives.

Chickpea Meatloaf Recipe – Italian Cuisine – Italian Cuisine

Ingredients

450 g boiled chickpeas
200 g boiled and peeled sweet potato
100 g pitted Taggiasca olives in oil
25 g Parmigiano Reggiano Dop
2 artichokes
2 eggs
1 lemon
fresh thyme
extra virgin olive oil
salt
black pepper

Duration: 2 h

Level: Middle

Dose: 8 people

Peel artichokes, remove the external leaves and the hard part of the stem. Place them in a bowl with water and lemon juice. Then cook them in boiling salted water for 5 minutes, then drain them, let them cool and cut them into chunks.
Cut the sweet potato dice a couple of centimeters.
whisk chickpeas; mix them with the eggs, olives, parmesan, sweet potato and artichokes. Complete with 4-5 sprigs of peeled thyme, salt, pepper.
distributed mix the mixture on a sheet of parchment paper, give it the classic shape of the meatloaf, wrap it in paper, then tie it "salami" with kitchen string.
bake at 180 ° C for 1 hour and 15 minutes. Remove the meatloaf from the oven, let it cool, free it from the wrapping and cut it into thick slices. Serve as desired with mixed salad.