Ingredients for 4-6 people

400 g of potatoes

300 g of French beans

2 carrots

2 courgettes

3 eggs

2 leeks

1 onion

4 spoonfuls of tomato pulp

180 g of grated Parmesan cheese

2 spoonfuls of minced parsley

breadcrumbs

1 clove of garlic

nutmeg

black pepper to grind

extra virgin olive oil

 

 

Preparation

Peel the carrots and potatoes, clean the leeks, courgettes and French beans and steam them. In a separate saucepan, cook the tomato pulp with oil and minced onion and garlic; season slightly with salt and pepper. Put the steamed potatoes in the masher. Dice the cooked carrots and courgettes and cut into chunks the leeks and French beans. Mix the mashed potatoes with the rest of the vegetables, add Parmesan cheese, two eggs and a yolk (hold the egg white by), the tomato sauce, nutmeg, salt to taste and minced parsley. Combine all ingredients carefully. Arrange the mixture in a plum-cake baking mould greased with butter and dusted with breadcrumbs. Flatten it with a spoon and bake it in a pre-heated oven at 180 degrees for almost 30-35 minutes, checking it now and again. Take out the meatloaf from the oven, let it cool for at least 10 minutes and flip it on a platter.

 

Slice it and serve it with tomato sauce to your liking.