Vegetarian pea meatloaf

Method

1. Preheat oven at 200 °C, ventilated.
2. Meanwhile, steam the peas, then leave to cool.
3. Finely chop the peanuts, then put them in the blender along with the breadcrumbs and the peas.
4. Add the beaten egg with a little milk, herbs, 2 pinches of salt, pepper, nutmeg and a generous teaspoon of ginger.
5. Blend everything, obtaining a soft mixture.
6. Layer a work surface with a sheet of wax paper and put the mixture on it. Shape the meatloaf stretching it with wax paper, tie it as a 'candy' and put it on the baking tray.
7. Bake for 40-45 minutes.
8. Take out of the oven, cool, unroll the meatloaf and serve.

This recipe was created by the foodblogger Elena Levati for Noberasco

Chef's tip

For those who just cannot give up meat, the variation in the ingredients are as follows: 340 g peas, 100 g sausage per metre, 100 g minced beef, 2 yolks, 2 spoons of milk, 30 g breadcrumbs, 30 g peanuts.

Serving suggestion

Serve with a fresh tomato salad with mint.

Wine selection

Prosecco Superiore DOCG, Sauvignon blanc or Traminer.

Family tip

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Dish history

If you are on of those people who think that meat doesn't necessarily need to be in every single dish, then you might like this recipe! With this in mind here is a suggestion on how to create a vegetarian meatloaf, with peas being the main ingredient: we can assure you, even the most convinced carnivore will enjoy it! Ideal as a main course, you can also serve it as an appetiser or, cut up, as part of an aperitif buffet.