Meatloaf with Vegetable Side

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

The vegetables can be baked separately from the meatloaf; in that case, the meatloaf will need to stay in the oven for an additional 10–15 minutes.

Ingredients

Brussels Sprouts - 17.6 oz
Carrot - 7.1 oz
Pork Neck - 17.6 oz
"Petelinka Thigh Fillet" - 7.1 oz
Bacon - 3.5 oz
Onion - 2 heads
Garlic - 2 cloves
Butter - 2.5 oz
Parsley - 1.1 oz
Celery salt - 1.1 oz
Vegetable Oil - 2 fl oz
Breadcrumbs - 1.8 oz
Thyme - 5 sprigs
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the cabbage heads in half lengthwise. Add them to boiling salted water and cook for 3 minutes.

Step 2

Peel the carrot and cut it lengthwise into four to six pieces.

Step 3

Pass the pork, chicken, bacon, onion, garlic, and 50 grams of carrot through a meat grinder.

Step 4

Add softened butter, 4 tablespoons of water, 0.5 tablespoon of heaping salt, and half of the finely chopped parsley and celery greens to the minced meat. Thoroughly knead the mixture with your hands, striking it against the sides of the bowl to incorporate oxygen into the meat and make it elastic.

Step 5

Grease a rectangular terrine mold with high sides with vegetable oil and sprinkle it with breadcrumbs.

Step 6

Place the minced meat into a baking dish, flatten it out, and put it in a preheated oven at 356°F for 35-40 minutes. Check for doneness by piercing the meat with a skewer: the juices that run out should be clear.

Step 7

Remove the meatloaf and increase the oven temperature to 200–410°F. Place the Brussels sprouts and carrots on top of the loaf. Season with salt and pepper, sprinkle with thyme leaves, drizzle with the remaining vegetable oil, and return to the oven for 15–20 minutes.