Polpettone Succoso con Insalata Fresca e Zuppa Cremosa di Zucchine

Instructions

1. Prepare the meatloaf mixture

   In a large bowl, combine the ground beef, one egg, almond flour, half of the chopped onion, and a tablespoon of ketchup. Mix thoroughly with clean hands or a spatula until the ingredients are fully integrated and hold together.

2. Shape and bake the meatloaf

   40min

   Preheat the oven to 180°C (350°F). Shape the meat mixture into a loaf and place it on a lined baking dish. Bake in the oven for 35–40 minutes until browned on the outside and cooked through.

3. Prepare the zucchini soup

   20min

   While the meatloaf bakes, chop the zucchini, remaining onion, and garlic. In a pot, heat olive oil and sauté the vegetables for a few minutes. Add vegetable broth, bring to a boil, then simmer for 15 minutes. Blend until smooth.

4. Assemble the garden salad

   Slice the green bell pepper, cherry tomatoes, and hearts of palm. Toss them together in a bowl or lunchbox base. Add a lemon wedge on the side for squeezing just before eating.

5. Plate and serve

   Once the meatloaf is ready, slice it and place over the salad base. Drizzle with the remaining ketchup. Pour the creamy zucchini soup into jars or bowls. Serve warm and enjoy!