Meatloaf with meat and green beans is a typical Italian second course. A tasty meat recipe with a green bean filling, baked in the oven, therefore low in fat and easy to make. It remains soft and succulent inside, perfect if accompanied by a sauce made with mayonnaise and mustard.
Meatloaf is a very tasty and savory second course of meat, a "big size" meatball made of minced meat, eggs, cheese; usually stuffed and cooked in various ways.
Meatballs and meatloaf have always been a great way to use up those leftovers left in the fridge: vegetables, omelettes and whatever else you can think of, are just some of the ingredients that can be broken up into meatloaf mixture.
Today we are using the last green beans of the season, left in the fridge just boiled and perfect for a great meatloaf.
You can either put them whole for horizontal when forming the meatloaf, or shred them first and put them directly into the dough like we are going to show you today!
for 6 servings
First of all remove the crust from fresh bread with a knife, cut it into cubes and transfer it into a bowl: in total you will need about 150 g of bread crumbs. Pour the milk into the bowl so that the bread absorbs it and softens. In the meantime, remove the casing from the sausage and crush it.
Pour the minced beef into another bowl, then add the sausage, the grated Pecorino, the bread soaked in milk and slightly squeezed, the whole eggs, the nutmeg, salt and pepper.
Clean the green beans by cutting off the ends, rinse them and then boil them in plenty boiling water with a pinch if salt until cooked but still slightly crunchy.
When cooled down, cut the green beans in small pieces and add them to the meatloaf 'dough', then mix well.
Knead the mixture with your hands to mix all the ingredients evenly, then shape it into a cylinder taking care to compact it well. Place the meatloaf on a sheet of baking paper and brush it with olive oil.
Grease the bottom of a large baking tray with olive oil and place the meatloaf in the center.
Bake in a preheated oven at 180° for about 80-90 minutes. When the cooking time is up, take the meatloaf out of the oven, let it rest for 3 minutes and serve it piping hot!