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Meatloaf With Vegetables: The Alternative To Meat

It is a second course full of flavor and a great way to convince the little ones to eat the vegetables they often don’t want to hear about. Anti-waste advice? Use stale bread

  • Preparation time: 15 minutes
  • Cooking time: 40 minutes
  • Difficulty: Low

Vegetable Meatball Recipe

Rich in properties important for our health and simple to prepare, the vegetable meatloaf is the ideal dish for a light, healthy, nutritious and tasty lunch or dinner. It is an excellent trick to persuade children to eat vegetables: serve it on the table with a side of potatoes, and you will see that they will not be able to say no. A valid alternative to meatloaf and a dish that will allow you not to waste stale bread and leftover vegetables and cheeses in the fridge.

Vegetarian Meatball Recipe

To prepare this meatloaf, you can use any vegetable: let’s see how to proceed together.


  • 300 gr of potatoes
  • 1 leek
  • 100 gr of spinach
  • 2 carrots
  • 1 clove of garlic
  • 1 onion
  • 2 medium eggs
  • 200 gr of stale wholemeal bread
  • 200 gr cheese (Emmental type)
  • 1 glass of milk
  • 3 tablespoons of breadcrumbs
  • 80 gr of grated Parmesan cheese
  • A pinch of nutmeg
  • half a glass of white wine
  • Salt and pepper (just enough)
  • Extra virgin olive oil (just enough)


  • Cut the leek into rings and brown it in a pan with the garlic, the finely chopped onion and two tablespoons of oil.
  • Boil the potatoes and spinach and, once ready, pour them into the pan in which you browned the leek with the garlic and onion.
  • Soak the bread in milk for a few minutes.
  • Pour the boiled vegetables into the mixer or blender, and add the well-squeezed bread, eggs, parmesan, nutmeg, salt and pepper.
  • Finally, add the cheese, cut it into small pieces and make sure that all the ingredients are well blended.
  • Pour the mixture onto a surface covered with parchment paper sprinkled with breadcrumbs and give the mix the shape of a meatloaf. You can help by covering a loaf pan with parchment paper covered with breadcrumbs and pouring the dough into it to compact it.
  • Pour two tablespoons of oil into a non-stick pan and brown the meatloaf.
  • As soon as you notice that a crunchy crust has formed, let the wine evaporate.
  • Cover the meatloaf with water, cover with the lid and cook over low heat for about an hour.

Also Read: Chicken Meat: Nutrients, Calories, Properties, Tricks For Cooking It

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