Italian
Beyond Meat Meatloaf
by Chef in Camicia · 306K subscribers on YouTube
A delicious plant-based meatloaf made with Beyond Meat mince, filled with fontina cheese, spinach, and hard-boiled eggs. A vegan version with mushroom pâté and mashed potatoes is also possible. Quick and easy to prepare.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 1h
- Servings
- 4
- Difficulty
- easy
Ingredients
10 items- Ground Beyond Meat
- Eggfor the mixture
- Salt
- Pepper
- Breadcrumbs
- Fontina Cheesesliced
- Boiled Spinachboiled
- Hard-Boiled Eggshard-boiled
- Mushroom Pâté(optional) — vegan alternative to fontina
- Mashed Boiled Potatoes(optional) — mashed potatoes, vegan alternative to eggs
Method
- In a bowl, combine Beyond Meat mince with eggs, salt, pepper, and breadcrumbs. Mix well.
- Spread the mixture onto a sheet of plastic wrap to form a thin layer.
- Layer slices of fontina cheese, boiled spinach, and hard-boiled eggs on top. (For a vegan alternative, use mushroom pâté and mashed potatoes.)
- Carefully roll the meatloaf using the plastic wrap to help shape it.
- Bake in a preheated oven at 200°C (or 200-230°C) for about 30 minutes.
- Slice the meatloaf and serve with your favorite side dish.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
