This easy Genovese meatloaf, or Polpettone alla Genovese, is a traditional Ligurian dish made with tender potatoes, green beans and Parmigiano. Baked until golden with a crisp breadcrumb topping, it makes a delicious vegetarian main dish or side.
Recipe Overview: Genovese Meatloaf
Genovese meatloaf, also known as polpettone alla Genovese, is a traditional Ligurian vegetarian dish made with potatoes, green beans, eggs and Parmigiano rather than meat.
The potatoes are boiled and mashed before being combined with cooked green beans, fresh thyme, nutmeg and cheese for a simple but flavorful filling.
Instead of being shaped into a loaf, the mixture is spread into an 8-inch square baking dish and finished with a breadcrumb and Parmigiano topping.
Meatloaf ‘alla’ genovese bakes until tender inside and crisp and golden on top, then rests for 5 to 10 minutes before slicing and serving.
Why I Love This Easy Recipe
Easy Genovese meatloaf is not like your classic Italian meatloaf. It is a polpettone with no meat at all! This Ligurian classic binds potatoes and green beans into a loaf, then bakes it under a Parmigiano breadcrumb topping until golden and crisp, similar to my easy rice casserole.
It is at its best in late spring and summer when green beans are in season, and just as good cold the next day as warm from the oven. Serve it as a vegetarian main or a side. If you like making vegetables the star, my cauliflower carrot cheese pie is another good one.
Ingredient Notes
- Potatoes: Starchy or all purpose potatoes like Yukon gold mash the smoothest. Peel and chop them into even pieces so they cook at the same rate.
- Green beans: Fresh beans in season are best here. Cook them until fully tender rather than crisp, they need to be soft enough to fold into the mash.
- Eggs: These bind the loaf together, so do not skip them.
- Parmigiano: Grate it fresh from a block. The pre-grated kind does not melt in the same way. Pecorino works too, just go lighter on the salt.
- Nutmeg: Optional, but a pinch is classic with potatoes and cheese. A little goes a long way.
- Salt and pepper: Taste the mash before you add the eggs. How much salt you need depends on how salty your parmigiano is.
- Fresh thyme: Marjoram is the traditional herb in Ligurian polpettone, but thyme has a similar woodsy note and is easier to find. Strip the leaves off the stems and chop them fine.
- For the topping: Plain dry bread crumbs mixed with freshly grated parmigiano, then a drizzle of olive oil over the top so the crumbs brown instead of drying out.
How to Make Easy Genovese Meatloaf
Step 1: Boil or steam the green beans until tender, then drain them well. In a separate pot of salted boiling water, cook the potatoes until fork-tender, then drain.
Step 2: Transfer the potatoes to a large bowl and mash until smooth. Add the eggs, Parmigiano, nutmeg, salt, pepper and chopped thyme, then mix until well combined.
Step 3: Gently fold the cooked green beans into the potato mixture. Be careful not to overmix, as you still want some texture from the beans.
Step 4: Spread the meatloaf alla genovese mixture evenly into a greased 8-inch square baking dish. Smooth the top, but do not pack it down too firmly.
Step 5: Mix the breadcrumbs and Parmigiano together, then sprinkle the mixture evenly over the top. Finish with a drizzle of olive oil to help it bake up crisp and golden. Bake until the top is golden. Rest up to 10 minutes before slicing so the pieces hold together more easily.
recipe tips
- Drain the potatoes and beans well. Both hold water, and wet vegetables will loosen the mash so the polpettone never fully sets. Let them steam dry in the colander for a minute before mashing.
- Let the mash cool slightly before adding the eggs. If the potatoes are piping hot, the eggs will scramble instead of binding.
- Do not overmix once the beans are in. Fold them through just until distributed so they stay in visible pieces rather than breaking down into the potato.
- Spread the mixture evenly and press it down lightly. An even layer browns evenly and slices cleanly.
Serving Suggestions
Cut it into squares for a main, or into smaller pieces to pass around as an antipasto alongside an Italian antipasto board.
As a vegetarian main, all it needs is a green salad with a sharp vinaigrette to cut the richness and a few slices of Italian bread.
Genovese Meatloaf FAQs
Yes. Cook them straight from frozen until fully tender, then drain them well and pat them dry. Frozen beans hold more water than fresh, and any extra moisture will loosen the mash and keep the loaf from setting up.
Polpettone usually means a meatloaf in Italian, but in Liguria the name also covers this vegetable version. The shape and the way it is sliced are what earned it the name, not what is inside.
Yes. Bake it, cool it completely, then refrigerate it covered for up to three days. Serve it cold or let it come to room temperature. You can also assemble it in the pan a day ahead.
Green beans are traditional, but the same potato and egg base works with zucchini. Cook it first and squeeze out as much water as you can before folding it in.
This Easy Genovese meatloaf was a big hit in our house and it was gone in one setting! Perfect as a main course or even side dish! Buon Appetito.
- 3-4 medium potatoes (peeled and chopped) 500g
- green beans chopped cooked 300g
- 2 large eggs
- freshly grated parmigiano 60g
- 1-2 pinches nutmeg (optional)
- 2-3 pinches salt (depends on how salty the parmigiano is)
- 1-2 dashes black pepper
- 2 fresh thyme stems (chopped)
FOR THE TOPPING
- ½ cup bread crumbs
- ½ cup freshly grated parmigiano
- 2 tablespoons olive oil
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Pre-heat oven to 350F/180C. Grease an 8 inch square pan with olive oil.
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Cook the beans in boiling water or steam until tender, drain.
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In salted boiling water boil the chopped potatoes until tender, drain and move to a large clean bowl and mash. Add the eggs, parmigiano, nutmeg, salt, pepper and chopped thyme. Fold in the beans.
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Transfer the mixture to the prepared pan, sprinkle with the topping and drizzle with the olive oil. Bake for approximately 30-40 minutes until golden on top. Let sit 5 – 10 minutes before serving. Enjoy!
Storage: Cool completely, then refrigerate covered for up to 3 days. Serve cold or at room temperature, or reheat at 350°F for 10 to 15 minutes to crisp the topping. To freeze, wrap cooled slices and store up to 2 months, then thaw overnight in the fridge.
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