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Bringing a nice plate of meatloaf and potatoes to the table is always a celebration: but if it’s good without risking everyone’s future health, even better
Meatloaf is very often born as a recovery recipe, to say nothing of throwing leftover meat. Here, this time forget the meat and think that you can prepare a nice plate of meatloaf for dinner that is very light, nutritious and without a drop of cholesterol.
The secret? Just follow the recipe.
Meatloaf and potatoes for dinner, a multipurpose recipe
Meatloaf and potatoes for dinner, but actually meatballs too. Because this dough is excellent for preparing classic meatballs and our children will go crazy with the flavour.
Ingredients:
For the meatloaf
350 g pre-cooked lentils
250 g potatoes
1 clove of garlic
4 tablespoons of extra virgin olive oil
2 tablespoons of breadcrumbs
fresh marjoram to taste
salt up to taste
For the side dish
900 g potatoes
3 spoons of extra virgin olive oil
1 teaspoon of chili powder
fresh thyme to taste
salt up to taste
Preparation
Let’s start with the meatloaf which is the longest part. We peel, wash and cut them into pieces potatoes. Then put them to boil in a saucepan with lightly salted water. Let’s calculate 25-30 minutes from when it boils and turn off, then drain and keep aside.
While we wait, let’s put the lentils pre-cooked together with a clove of whole and peeled garlic, flavoring with a few leaves of marjoram. About ten minutes are enough for them to be ready.
Read also: Creamy risotto with salmon and prawns, a delicious idea for a quick and delicious lunch
At this point we pour both the potatoes put the lentils in the bowl of a mixer and whisk everything together. A few seconds will be enough, just long enough to mix the two basic ingredients of our meatloaf. We could also do it with an immersion blender, but in my opinion the result is better.
At this point we also add the bread crumbs which will serve to give compactness to the mixture, a generous pinch of salt and mix well. When the base of the meatloaf is well blended, do as we usually do with the meat loaf: give it a cylindrical shape and compact it in a sheet of greaseproof paper closing it like a caramel.
Then we take the other potatoes, peel them, wash them and cut them into wedges, or into cubes. In a bowl, season them with salt, rhyme leaves and chilli pepper plus a drizzle of oil.
Finally we take a pan large enough to contain everything: in the center we put the meatloaf and all the potatoes inside. We turn on the oven at 180°let it heat up and then put the pan in the middle shelf for 35 minutes.
Remove from the oven and let the meatloaf and potatoes cool before serving, also because otherwise we risk the slices breaking while we cut them.
