Meatloaf of cannellini beans

Meatloaf of cannellini beans

Surviving the Christmas holidays and returning from 5 days around to celebrate, I come back here with a new recipe: meatloaf of cannellini beans.
As I anticipated in these holidays I have not been much at home, we improvised with friends a New Year’s Eve in Montevarchi, a remote village in Tuscany, and with the excuse we took the opportunity to do a little on the road between Umbria and Tuscany. Back home my fridge was empty and the only thing available were potatoes and canned beans 🙂

polpettone di fagioli

For some time I have been getting closer and closer to a purely plant-based cuisine. This gives me the opportunity to experiment more with legumes and various vegetables.
The meatloaf of cannellini beans is a very tasty second course and lends itself to a variety of customizations. Choose the type of beans, the spices to use, which sauces to match and also what shape you want to get.
For the realization I used cannellini beans already boiled and I served everything with the mustard that I already had in the fridge.

This recipe is obviously perfect for vegans and vegetarians, and is a nice idea for an aperitif, a buffet, as a second or appetizer.

polpettone con senape

With the same dough you can make burgers or cannellini balls. Now you just have to cook and try! 🙂


  • 250gr of cannellini beans already boiled
  • 2 potatoes
  • 2 shallots
  • half a teaspoon of cumin powder
  • half a teaspoon of ginger powder
  • chili pepper
  • poppy seeds
  • fennel seeds
  • bread crumbs
  • salt
  • pepper

  1. Boil the potatoes, drain and mash with a potato masher.
  2. Chop the shallots and let them dry in a pan with oil and chilli.
  3. Drain the beans keeping their cooking water and add them to the shallots. Sauté for 2 minutes and turn off the heat.
  4. Put the beans and shallots in a mixer and reduce to puree. If you see that the consistency is too dry add the cooking water of the beans.
  5. Add the bean puree with the potatoes, add salt, pepper, cumin, ginger and mix well.
  6. Add breadcrumbs a little at a time until you have a cohesive and easily malleable mixture.
  7. Put the mixture on the baking paper and create the meatloaf. Sprinkle the surface with poppy and fennel seeds.
  8. Sprinkle with a little oil and bake at 180 degrees for 20 minutes. Let the meatloaf cool before cutting it.

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