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Meatloaf vegetarian

ingredients

servings

6

Potatoes

1000 oz

Courgette

1000 oz

Carrots

200 oz

Ricotta cheese

250 oz

Parmigiano cheese

250 oz

Eggs

1 unit

Iodized salt

to taste

Black pepper

to taste

Nutmeg

to taste

Breadcrumbs

to taste

Parsley

1 sprig

second courses from Italy

Meatloaf vegetarian

Meatloaf vegetarian

vegetarian with gluten with eggs with lactose high in calcium source of C vitamins high in potassium high in phosphorus

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Meatloaf vegetarian

This meatloaf with vegetables, is tasty An alternative to the classic meat loaf. The dough is composed of zucchini, potatoes and carrots to which I then joined the ricotta cheese, Parmesan cheese and egg. Everything then passed back in the oven and you can eat hot or cold.

Meatloaf vegetarian step 1

step 1

First, boil the potatoes without peeling them, zucchini and carrots.

Meatloaf vegetarian step 2

step 2

Once the vegetables are cooked, let cool the carrots and courgettes in the meantime peel the potatoes: the skin will come off very easily.

Meatloaf vegetarian step 3

step 3

Put the potatoes in a nice large bowl and mash, after which, also add the zucchini and carrots, crushing anchesse.

Meatloaf vegetarian step 4

step 4

Mix well together the mashed vegetables and add the egg and continue to mix.

Meatloaf vegetarian step 5

step 5

Add the ricotta and Parmesan, always handling.

Meatloaf vegetarian step 6

step 6

Adjusting the consistency with the breadcrumbs: the dough must not be too soft.

Meatloaf vegetarian step 7

step 7

Sprinkle the dough with salt, pepper and, if you like, nutmeg.

Meatloaf vegetarian step 8

step 8

Give your dough in the form of meatloaf: well elongated and rounded at the edges.

Meatloaf vegetarian step 9

step 9

Put your meatloaf with vegetables on a baking tray lined with baking paper and bake for about 30min Once cooked, let it cool before cutting.

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