Genoese meatloaf

Genoese meatloaf
(serves 4)

1 kg. potatoes
1 pound (500 gr.) green beans
1 whole egg
1 egg yolk
3.5 tablespoons (50 gr.) Grated Parmesan cheese
0.7 ounce (20 gr.) dried mushrooms
1 garlic clove
breadcrumbs
a few leaves of fresh marjoram
3 generous tablespoons (50 gr.) unsalted butter
olive oil
pepper
salt

Soak the dried mushrooms in warm water for about an hour. Drain them and keep the soaking water and chop the mushrooms. Trim and wash beans, then blanch them in boiling salted water for another 5 minutes. Drain and cut into 1 to 2 cm long pieces. Wither in pan a little olive oil and chopped garlic, without letting the garlic brown. Add the mushrooms and cook for 10 minutes, sprinkle with a little water that was kept aside, filtering it through a strainer lined with a damp towel. Add beans and cook everything for 5 minutes and let the remaining liquid vaporize completely. Boil the potatoes, placing them in cold and salty water. When they are warm, peel and mash with potato masher. Combine the mashed potatoes, green beans with mushrooms, Parmesan and butter in a bowl. Blend well and let cool. Add the egg, egg yolk and marjoram. Stir again, add salt and pepper. Turn the oven to 350°F – 400° F. (180° – 200°).
Grease a baking pan with oil and sprinkle it all with breadcrumbs, flip to remove excess crumbs. Pour the mixture into the pan and spread it carefully. The height should be about 1.18 inches (3 cm.) Sprinkle the surface with bread crumbs, prick it lengthwise with a fork and cover with a little bit of oil. Bake for about 30 minutes.