Meatloaf with mashed potatoes

Chop the half onion and sauté it with the garlic clove (which you will later remove) in a pan with two tablespoons of oil. Add the ground meat, the finely chopped green beans, and the diced carrots; let everything cook over low heat to blend the flavors.

Mash two boiled potatoes in a bowl, then add the green bean, carrot, and meat mixture, the beaten eggs, 30 grams of grated Parmesan cheese, the chopped marjoram, and a pinch of salt.

Grease a baking dish, sprinkle with a thin layer of breadcrumbs, transfer the mixture and flatten it; season with a drizzle of oil and sprinkle with more breadcrumbs. Bake at 180°C for about half an hour until a golden crust appears.

In the meantime, mash the two remaining potatoes and transfer them to a pan with a knob of butter and a pinch of salt. Pour in a little milk, stirring to ensure no lumps form. When the mashed potatoes are smooth and velvety, remove from the heat, stir in the remaining Parmesan cheese, and serve with the sliced meatloaf.