Vegetable meatloaf

Vegetable meatloaf is a simple and tasty vegetarian main course. Excellent versatile recipe in which you can put the vegetables you like best. Meatloaf is a recipe that finds its roots in the Italian culinary tradition. Ingredients 1 g carrot 1 celery stalk 1 onion 1 zucchini 1 bell pepper 1 eggplant 200 g peas salt to taste extra virgin olive oil to taste pepper to taste parsley to taste 120 g crumbs (chopped) 2 eggs 1 potato (about 200 g) 40 g Parmesan cheese Steps Start the preparation of the vegetable meatloaf by finely chopping a carrot, a celery stick and an onion. Put a high-sided pan on the stove. Add a drizzle of extra virgin olive oil and chopped vegetables. Season with salt and pepper. Sauté over low heat. Remove the skin from the potatoes, then grate them with a large mesh grater. Place the potato in the pan and stir. Cut the aubergine into cubes. Add it to the other vegetables, stir and continue cooking over low heat. Repeat the process with the pepper, then finally with the zucchini. Cover with the lid and cook over low heat for another 10 – 15 minutes. When cooked, transfer the vegetables to a large bowl and let cool. Taste and adjust salt if necessary. Blanch the peas in salted water, then add them to the vegetables. Add the eggs, grated Parmesan cheese, chopped parsley and chopped stale bread crumbs. Mix until smooth. Brush a sheet of parchment paper with extra virgin olive oil. Transfer the mixture to it. With the help of two spoons, form the meatloaf. Wrap in parchment paper, compressing and shaping with your hands. Close the meatloaf like a candy. Bake in a preheated oven at 200°C for about 35 – 40 minutes. When cooked, remove from the oven. Open the parchment paper and let it cool. Enjoy the Vegetable Meatloaf together with your diners.