Meatloaf with Green Beans - Italian Polpettone with String Beans

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!