Ligurian Meatloaf
- Lactose Free
- Vegetarian
- Energy Kcal 406
- Carbohydrates g 44.3
- of which sugars g 3.7
- Protein g 20.3
- Fats g 16.4
- of which saturated fat g 8.02
- Fiber g 6
- Cholesterol mg 167
- Sodium mg 460
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 2 h
- Serving: 6
- Cost: Very low
PRESENTATION
Ligurian meatloaf, or polpettone alla Genovese, comes straight from the stunning region of Liguria in northern Italy. It's the kind of dish that makes you think, "Wow, simple can be really tasty." In this part of Italy, people mix mashed potatoes with green beans to whip up an Italian vegetarian meatloaf that's just wonderfully soft and moist. It's kinda like a casserole, offering comfort and flexibility in every bite. And listen, this dish often includes cured ham, local cheeses, or different veggies, depending on what's in the fridge. It's pretty much like the famous "trenette al pesto patate e fagiolini" pasta, but here, you get a hearty, tender bake that's perfect for sharing with friends or family. The golden crust that forms in the oven adds that extra bit of crunch—making it super clear why this dish has remained a favorite in Ligurian homes for generations.
Regional twists keep it interesting—some families lean towards more green beans, while others go heavy on the potatoes. And some, well, they sauté their veggies first for that richer, savory flavor. Just like "fügassa" (Ligurian focaccia) or the yummy "cipolle ripiene alla ligure" (stuffed onions), this Ligurian polpettone is all about homemade comfort. It can be served hot as a main course or cooled to room temp for a picnic. Seriously good. It works beautifully as a green bean and potato casserole side dish, too. Every forkful reveals a soft, almost creamy center with bits of crispy veggies. And you know what? The flavors totally transport you straight to the Ligurian coast.
This dish showcases how traditional Italian recipes don't need meat to feel filling or special. Whether you call it a meatless meatloaf, vegetable loaf, or just plain good food, it offers a taste of Ligurian tradition every time it’s served. It's versatile and satisfying. This dish is a wonderful way to experience the core of Ligurian cuisine, bringing a little bit of Italy's coastal charm to your table.
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INGREDIENTS
- Potatoes 2.6 lbs (1.2 kg)
- Green beans 1.3 lbs (600 g)
- Parmigiano Reggiano PDO cheese 3.5 oz (100 g) - to grate
- Eggs 4 - medium
- Marjoram 2 sprigs
- Black pepper to taste
- Fine salt to taste
- Breadcrumbs ⅓ cup (50 g)
- for greasing and garnishing
- Butter to taste
- Breadcrumbs 0.4 cup (50 g)
- Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - to grate
How to prepare Ligurian Meatloaf
To make the Ligurian meatloaf, first thoroughly wash and then boil the potatoes for 40 minutes, starting with cold water 1; cook until they are soft when pierced with the prongs of a fork, the timing may vary depending on the size of the potatoes. Wash and trim the green beans 2, then cook them separately in a pot with water for about 25 minutes 3, always starting with cold water. They should be tender by the end of cooking without falling apart.
Once the green beans are ready, drain them 4 and cut them into small pieces 5. Meanwhile, the potatoes will also be cooked, drain them and pass them through a potato masher, collecting the puree in a large bowl 6.
Add the cooked green beans here as well 7, add the grated cheese 8 and the eggs 9.
Season with marjoram leaves 10, then salt 11 and pepper. Mix 12 and set aside.
Now butter a rectangular baking dish of 12x9 inches 13 and sprinkle the bottom and edge with breadcrumbs 14. Pour the mixture into the baking dish 15,
level the surface with the back of a spoon or a spatula to distribute it evenly 16, then if desired, make the typical decorations by dragging the prongs of a fork first vertically 17 and then horizontally, thus creating a striped pattern 18.
Now in a bowl, combine the grated Parmesan and breadcrumbs 19, mix 20 and spread the obtained mixture over the surface 21.
The meatloaf is ready for baking 22: bake it in a preheated static oven at 356°F for 50 minutes, then in grill mode for about 2 minutes, to brown the surface 23. Serve the Ligurian meatloaf after letting it cool slightly 24.