Polpettone Vegetable Loaf Italy
Experience the comforting flavors of Italy with this Polpettone Vegetable Loaf, a vibrant twist on the traditional meatloaf. Packed with wholesome ingredients like mashed potatoes, grated carrots, zucchini, and a hint of nutmeg, this vegetarian dish is a celebration of fresh, seasonal produce. Enhanced with the richness of Parmesan cheese and the crunch of breadcrumbs, each slice is bursting with flavor and texture. Perfectly golden and delicately seasoned with parsley, garlic, and black pepper, this vegetable loaf is an ideal make-ahead option for family dinners or casual gatherings. Ready in just under 90 minutes, it’s as versatile as it is satisfying—serve it warm with a side salad or a drizzle of tomato sauce for a complete, guilt-free meal that’s hearty and delicious!
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Recipe Information
Ingredients
- 500 grams Potatoes
- 200 grams Carrots
- 200 grams Zucchini
- 1 medium Onion
- 2 cloves Garlic cloves
- 2 large Eggs
- 50 grams Parmesan cheese, grated
- 100 grams Breadcrumbs
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 pinch Nutmeg
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a loaf pan with olive oil or line it with parchment paper.
Peel the potatoes and cut them into chunks. Boil in salted water for about 15 minutes or until fork-tender. Drain, mash, and let them cool slightly.
While the potatoes cook, peel and grate the carrots and zucchini. Finely chop the onion and garlic.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the onions and garlic, cooking until softened and fragrant, about 3 minutes.
Add the grated carrots and zucchini to the skillet. Cook for another 5-7 minutes until the vegetables are softened and any excess liquid has evaporated. Set aside to cool.
In a large mixing bowl, combine the mashed potatoes, cooked vegetables, eggs, grated Parmesan cheese, breadcrumbs, chopped parsley, salt, pepper, and a pinch of nutmeg. Mix thoroughly until all ingredients are well incorporated.
Transfer the mixture to the prepared loaf pan, pressing it down gently to evenly distribute the mixture and smooth the top.
Drizzle the top with the remaining tablespoon of olive oil to help develop a golden crust during baking.
Bake in the preheated oven for 40-50 minutes, or until the loaf is firm and lightly golden on top.
Remove the loaf from the oven and allow it to cool in the pan for 10 minutes before carefully lifting it out and slicing.
Serve warm or at room temperature. It pairs beautifully with a side salad or a drizzle of tomato sauce.
Nutrition Facts
Calories |
1689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 7060 mg | 307% | |
| Total Carbohydrate | 237.8 g | 86% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 44.0 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 894 mg | 69% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 4247 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
