Dieser Beitrag enthält Werbung – advertising.
To disclose the vhm shortcut: v is vegetables, h is herbs & m is meat.
We are preparing a classic meat loaf w/ lots of vegetables & lots of fresh Mediterranean herbs: a meat loaf you may enjoy hot, warm or cold as well.
I got my inspiration from this cookbook* out of the foodblogger’s universe which combines traditional German cooking w/ Mediterranean flavors…
I adjusted here & there… made a trip to my trusted food store… & started!
What do we need?
- minced meat (beef only!)
- milk & breadcrumbs
- carrots, peas (frozen) & spring onions
- tomato purée & garlic
- fresh herbs (a mix of thyme, rosemary, oregano)
Don’t forget to preheat your oven to 160° C w/ fan!
Mix milk & breadcrumbs & let the mess rest… Clean & trim & chop the vegetables as well as the herbs. Press the garlic.
Grate the pecorino – only roughly!
Grab a big bowl & put everything in: the meat, the eggs, the spices & the herbs, the vegetables, the pecorino, the milk-breadcrumb mix – one after the other & start kneading until everything is well mixed.
Finally you’ll have a nice soft meat mess.
I decided to do the meat loaf in a casserole.
For the record:
My ingredients added up to fill the casserole to the brim. It’s possible to adjust the amounts of ingredients proportionally – maybe except of the eggs which we add always as a whole egg. You should think about which casserole or whatever you like to use as well as how much meat loaf you need!
So the casserole was filled & marched in the oven to be cooked for at least 60 min.
The meat loaf doesn’t stick to the edges of the casserole – fine. Some liquid likes to fill the gap – just pour it away as soon as possible to prevent the meat loaf soaking up the liquid & getting very, very squishy.
For the record:
I worked w/ organic beef that didn’t release so much water i. e. the liquid comes mainly from the vegetables. In addition the organic beef is less fat than otherwise i. e. the liquid is mainly water.
…& when at room temperature the meat loaf is fine (no fat cementing the loaf!).
When serving hot after leaving the oven you are able to make slices, however, the meat is very soft & crumbly. Nevertheless…
When the meat loaf is at room temperature it’s more packed: the slices are easier to make.
…& some liquid will be left at the bottom!
You may serve the meat loaf at once when coming out of the oven w/ potatoes & vegetables or fresh bread or… whatever you like.
You may also let it cool down or even store in the fridge for some time in order to present the meat loaf as part of buffet (cold or slightly re-heated!).
The businesswoman w/ too many office hours thinks
It’ll take me about 30 min to assemble everything, knead it & put it in a casserole.
The carrots were al dente so maybe the chopped carrots should be thrown in boiling water for some minutes – meaning that I’ll need a little more time for preparation.
A real big meat loaf sitting on a buffet may fed up to 10-12 people. Is there anything out there promising more for less work?