The traditional meatloaf recipe is a true comfort food and a great dish for the Sunday gathering of the family. But what about its vegetarian alternative? If you are into a vegetarian diet or simply want to make a change in the traditional dishes you serve, this recipe will truly delight you.
With a little imagination, there are always alternatives to traditional dishes. Changing recipes and experimenting makes cooking an adventure in itself. So, without any further delay: bring on the kitchen table your Martino Chickpeas Couscous, fresh zucchini and creamy ricotta, and get ready to twist the traditional meatloaf recipe!
Recipe by Simona Novarini
Here is how to prepare this meatloaf with Martino Couscous, zucchini and ricotta
Portions: 4 people
Preparation: 10 minutes
Baking: 40-45 minutes
- 150 ml of water
- 1 tablespoon of extra virgin olive oil
- 1 teaspoon of salt
- 150 grams of Martino Chickpea Couscous
- 1 shallot
- 150 grams of zucchini
- 100 grams of ricotta
- 50 grams of grated pecorino
- 2 eggs
- breadcrumbs as needed
Hydrate the couscous:
As always use a medium, heavy-bottomed saucepan over medium heat, pour 150 ml of water, one teaspoon of salt and bring to a simmer. Once simmering, pour 150 grams of Martino Chickpeas Couscous making sure you are spreading it evenly. Cover with a lid and set aside for about 4-5 minutes.
Once the couscous is fully hydrated and has absorbed all the water you can drizzle extra virgin olive oil on top and fluff it with the help of a fork. This will remove any lumps and separate the delicate grains without crushing them to give the couscous a light, fluffy texture.
Prepare the vegetables:
Cut the shallot in thin slices. To do this: halve the shallot lengthwise and lay it cut side down on your board. Cut crosswise into thin slices. Next, bring your grater and grate thinly the zucchini. Toss both the shallot slices into a non-stick fry pan with one tablespoon of extra virgin olive oil and cook until the onion becomes golden or light brown. Then toss the grated zucchini and sauté for a few minutes and remove from the fire.
Mix the ingredients:
When the onions and zucchini are ready pour them into a mixing bowl. Add the hydrated couscous, and 100 grams of ricotta. Finally, sprinkle on top with pecorino cheese and mix lightly. Beat two eggs whites and yolks and add them to the couscous mixture. With the help of a wooden spoon make sure you mix well to avoid having any lumps and to obtain an amalgamated mixture.
Prepare for baking:
Bring in a porcelain baking tray and sprinkle the bottom of the tray with breadcrumbs to avoid the mixture from sticking. Then pour in the middle of the tray the couscous mixture. Sprinkle again on top with breadcrumbs and start gently kneading the mixture until well shaped and firm. Drizzle on top with extra virgin olive oil and you are ready to bake!
Place the porcelain baking tray in a preheated oven at 180°C for about 40-50 minutes until the surface is golden brown. Your couscous meatloaf is ready to serve!
If you want to make your couscous meatloaf more delicious and fragrant you can add a teaspoon of turmeric powder to the breadcrumbs.
Replace pecorino with any grated cheese that you prefer, from Parmesan cheese to Grana Padano, or if you want to experiment you can also try cheddar cheese.
You can add all kinds of vegetables to the couscous meatloaf, feel free to make your own experiments!
This couscous meatloaf with zucchini is one of those food combinations that you will cherish for a long time. After all, how many recipes are easy to make, delicious and healthy at the same time? Enjoy this comfort dish and don’t forget to subscribe to the newsletter to receive all the delicious Martino’s recipes directly in your inbox!
If you are paving your way towards a vegetarian diet, or simply want to spice up your kitchen lifestyle with imagination and new dishes this recipe will for sure become one of your favorite ones. Feel free to add your favorite spices, your favorite cheeses, and vegetables but don’t forget to tell us all about in the comments.