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Cooking + Entertaining

Boiled meatloaf: the light and tasty recipe for a second dish with meat

Boiled meatloaf: the light and tasty recipe for a second dish with meat


For the vegetable broth

extra virgin olive oil

He Meatloaf is one of the great classics of Italian food, a dish that evokes Sunday family lunches, those prepared by grandmothers with so much love: in short, a recipe rich not only in taste but also in emotions. Today we tried boiled meatloaf, a simple and affordable preparation in which the meat is enriched in flavor while maintaining a soft and delicate texture.

Simply work the minced meat with the egg, slightly softened stale bread and grated parmesan, season with nutmeg, salt and pepper, then make the classic shape sausage. Once wrapped in parchment paper and sealed like candy, the meatloaf is cooked over low heat for about an hour in vegetable broth, for a tender and flavorful end result.

Ideal for Special occasionsas well as for everyday meals, boiled meatloaf can be served as second in combination with a side dish of cooked vegetables, such as pan-fried carrots, mushrooms in béchamel sauce or baked Brussels sprouts, or with delicious roasted golden potatoes. Also, do not forget to accompany it with a creamy and fragrant sauce, such as green sauce, typical of Piedmontese cuisine.

Find out how to do it by following the step-by-step procedure and advice. Also try the meatloaf in the oven.

How to make boiled meatloaf

Prepare the broth in which you will cook the meatloaf: put an onion, peeled carrots, a celery stick, a spoonful of extra virgin olive oil in a pan 1a pinch of salt and pepper.

Pour water 2put on the fire and simmer for at least 20 minutes.

In the meantime, devote yourself to meatloaf: in a large salad bowl, collect the minced meat and an egg 3.

Add the softened breadcrumbs, grated parmesan, nutmeg and a pinch of salt and pepper 4.

Work with a fork until the mixture is soft and well blended 5.

Shape it into a sausage. Roll out a sheet of parchment paper and place the meatloaf on it 6.

Roll it inside 7.

Tie the ends with kitchen twine forming a candy 8.

Put the meatloaf in the broth 9.

Let the meatloaf cook for 60 minutes ten.

Once cooked, drain the meatloaf and let it cool slightly. 11.

Remove the parchment paper and cut into slices 12.

Bring to the table and serve the meatloaf accompanied by the vegetables in the broth 13.


After filtering it, you can use the vegetables soup to make soups or tortellini and pasta in broth; you can serve the vegetables with the meatloaf or use them to shape delicious legume meatballs.

For a richer taste, we advise you to add a part of ground beef porkbut you can use any meat you want if you like, even a mix of white meats like chicken, veal and turkey.

For a variant without meatdon’t miss the eggplant meatloaf recipe, a delicious and very simple idea for an alternative second course.


You can store boiled meatloaf in the refrigerator, closed in a special airtight container, to two days. You can store vegetable broth the same way, or if you used fresh ingredients, you can also transfer it to glass jars and freeze it for 2-3 months.

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