Potato meatloaf Quick and easy recipe
Meatloaf of potatoes: it is a stuffed potato roll cooked in the oven that is very reminiscent of the flavor of the fried potato croquettes that we love so much in Naples, elsewhere the crocchè are called "potato croquettes" but the croquettes also have a filling unlike the croquettes and The filling is very reminiscent of this meatloaf which is nothing more than a "mega crocchè" baked in the oven and therefore also very similar to the famous "potato gateau". Preparation and execution are very simple. Try it!
Ingredients for 3-4 people
- 1 kg of potatoes
- 150 gr of cooked ham
- 2 knobs of butter
- 150 gr of smoked cheese
- 2 tablespoons of Pecorino Romano
- 2 eggs
- 2 tablespoons of breadcrumbs
- salt and pepper
How to make potato meatloaf
Wash the potatoes and put them in a large pot, add water until they are covered, put the pot on the stove and boil the potatoes in salted water (cooking time depends on the size of the potatoes) about 30 minutes, the important thing is that they do not split, so check the cooking by pricking with the tines of a fork, if they enter easily then the potatoes are cooked.
At the end of cooking, make the mashed potatoes using the potato masher (you can avoid removing the peel from the potatoes, mash them and remove the remains of the skins before introducing the next) put the puree in a large bowl add the chopped parsley, butter and Grated Parmesan, turn everything. At this point the potatoes have cooled down, you can then add the eggs and the breadcrumbs, mix the mixture
Prepare a sheet of parchment paper, grease it and sprinkle some breadcrumbs, pour the potato mixture on the sheet; use another sheet to be able to level the compound well and create a rectangle
remove the second sheet of parchment paper
and proceed with the filling you prefer, I used slices of cooked ham and scamorza
with the help of the sheet of baking paper below, wrap to create a roll, close well on the sides so that the filling does not come out
wrap the candy parchment paper and close the side flaps with a thread of kitchen twine
put the potato meatloaf in a baking dish and bake at 180 degrees for 25-30 minutes. The surface will be golden and you will be able to see it from the parchment paper. Turn off the oven and let it rest for 5 minutes. Remove the parchment paper and cut your potato meatloaf into slices. Serve and serve.
And your tasty is ready Baked Potato Meatloaf. Enjoy your meal!
WINE TO MATCH: White wine with a subtle body like the White of Sannio or the Trebbiano di Romagna.
In this blog for wine and liqueur combinations I consulted the site: www.bodegasdevino.org
Enjoy your meal!