For the Meatloaf
3 medium potatoes
1/4 cup whole milk
salt to taste
2 eggs
1/2 teaspoon finely chopped onion
1 tablespoon olive oil
100g lean ground beef (pork or beef)
2 diced tomatoes, seeds and skin removed
For the Vegetables
1 tablespoon finely chopped onion
1 tablespoon olive oil
1 small zucchini, seeded and sliced
1/4 cup fresh green beans, cut into 1-inch pieces
salt to taste
For the Meatloaf
3 medium potatoes
1/4 cup whole milk
salt to taste
2 eggs
1/2 teaspoon finely chopped onion
1 tablespoon olive oil
100g lean ground beef (pork or beef)
2 diced tomatoes, seeds and skin removed
For the Vegetables
1 tablespoon finely chopped onion
1 tablespoon olive oil
1 small zucchini, seeded and sliced
1/4 cup fresh green beans, cut into 1-inch pieces
salt to taste
Meatloaf
In a pot with water, cook the potatoes with skin until they're tender
Drain and mash the potatoes
Add milk, salt, one egg, and one egg white (reserve remaining yolk for brushing the meatloaf) and mix until smooth
In a skillet, sauté the onion in olive oil until translucent
Add ground beef and cook until it loses its pink color
Season with salt and add diced tomatoes
Preheat oven to 350°F
Grease a medium-sized baking dish with olive oil
Spread half of the mashed potatoes and top with one layer of meatloaf mixture
Cover with remaining potatoes and brush with egg yolk
Bake in preheated oven for 20 minutes or until it starts to brown
Vegetables
While the meatloaf is baking, sauté onion in olive oil until translucent
Add zucchini and green beans and cook for five minutes over low heat with lid covered
Add fresh green beans and cook until vegetables are tender
Season with salt
Serve the meatloaf with vegetables
