- Preparation time: 20 minutes
- Cooking time: 20 minutes for the potatoes; 25 – 30 minutes for the meatloaf
- difficulty: low
How to prepare potato and cotechino meatloaf
A hearty second course, perfect for using up leftovers, from potatoes to cotechino. It's also easy to make at home.
Ingredients for people 6
- leftover cotechino, already cooked
- 5 medium-sized potatoes
- 1 egg
- 3 – 4 tablespoons of grated cheese
- milk
- Bread crumbs
Preparation
- Fate boil the potatoes with the skin in lightly salted water.
- Drain them, cool them a little under water and peel them.
- Crush them with the appropriate tool, or with the potato ricer.
- Add crumble the cotechino and mix.
- United the egg and two or three tablespoons of grated cheese, mix well so as to combine everything, and soften with a little milk, to obtain a fairly creamy mixture.
- Line a pan with baking paper and paid the dough, leveling the surface well.
- Completed with a generous sprinkling of grated cheese and a dusting of breadcrumbs.
- Transferred in the oven until you see a nice crunchy crust on the surface.
- Let it cool for a few minutes Meatloaf before serving it, it's piping hot!
- Serve it with a nice side of fresh vegetables.
An advice
An appetizer idea: still the meatball version, but mini-sized, and accompanied by chickpea hummus.
Read also:
- Vegetable Meatloaf: The Alternative to Meat
- Pepper Meatloaf: A Recipe Made with Leftover Meat and Stale Bread
- Eggplant Meatloaf: A Minty-Scented Recipe
- Stale Bread Meatloaf: The Recipe with Zucchini
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Potato and cotechino meatloaf
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