meat loaf with vegetables
Mix 2/3 pure minced beef and the same amount of minced
veal. Season with pepper, salt and add dried thyme, dried
parsley, onion powder and garlic paste. Mix in a few
tablespoons of breadcrumbs and a beaten egg. Finally, add
the drained contents of a jar of peas with carrots. But cut the
carrots into smaller pieces beforehand.
Take the remaining third of the minced beef and spread it out
on a sheet of baking paper. The idea is to have a wide and
sufficiently long layer of meat. Lay the meat and vegetable
mixture in the middle and give it the shape of a roll. Fold the
baking paper with the minced meat over it and press firmly.
You now have a roll with the filling inside and the minced meat
around it.
dried parsley
onion powder
garlic paste
breadcrumbs
egg
jar of peas and carrots
Without this outer layer of pure meat, there is a great risk that
the vegetables lying on the surface of the mixture will burn
during frying.
Place the roll in a deep oven dish and, depending on its
weight, put it in a preheated oven at 185°C for 30 minutes.
Cover the dish and bake for another 20 minutes at the same
temperature. Check the cooking with a skewer. If there is pure
bloodless liquid coming out, then it is OK. The roll in the
photo, weighing about 1 kg, needed almost an hour. Take the
dish out of the oven. Let the roll rest for another 15 minutes
before serving.
On the photo: presentation with baked potatoes and a meat
sauce. The vegetables are already in the roll, so you do not
really need to serve any more.
minced beef
minced veal
pepper and salt
dried thyme
Mix 2/3 pure minced beef and the same
amount of minced veal. Season with pepper,
salt and add dried thyme, dried parsley, onion
powder and garlic paste. Mix in a few
tablespoons of breadcrumbs and a beaten egg.
Finally, add the drained contents of a jar of
peas with carrots. But cut the carrots into
smaller pieces beforehand.
Take the remaining third of the minced beef
and spread it out on a sheet of baking paper.
The idea is to have a wide and sufficiently long
layer of meat. Lay the meat and vegetable
mixture in the middle and give it the shape of a
roll. Fold the baking paper with the minced
meat over it and press firmly. You now have a
roll with the filling inside and the minced meat
around it.
meat loaf
with vegetables
dried parsley
onion powder
garlic paste
breadcrumbs
egg
jar of peas and
carrots
Without this outer layer of pure meat, there is a
great risk that the vegetables lying on the
surface of the mixture will burn during frying.
Place the roll in a deep oven dish and,
depending on its weight, put it in a preheated
oven at 185°C for 30 minutes. Cover the dish
and bake for another 20 minutes at the same
temperature. Check the cooking with a skewer.
If there is pure bloodless liquid coming out,
then it is OK. The roll in the photo, weighing
about 1 kg, needed almost an hour. Take the
dish out of the oven. Let the roll rest for another
15 minutes before serving.
On the photo: presentation with baked
potatoes and a meat sauce. The vegetables are
already in the roll, so you do not really need to
serve any more.
minced beef
minced veal
pepper and salt
dried thyme
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
