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Oriental meatloaf
Nutrition facts per serving:
- Energy in kcal about 653
- Fat about 25g
- Carbohydrates about 50g
- Protein about 50g
This is needed
This is needed
for 4 people
Meatloaf
- 3 dl water
- 300 g minced meat (beef)
- 100 g bulgur
- 300 g minced meat (lamb)
- 1 onions, finely chopped
- 2 garlic clove, squeezed
- 40 g pine nuts, roasted
- 1 tin chopped tomatoes (approx. 230 g)
- 1.5 tsp five-spice powder (e.g. McCormick)
- 1 tsp cinnamon
- 1.5 tsp salt
Bean salad
- olive oil for frying
- 1 organic lemon, halved, thinly sliced
- 2 tins white beans (e.g. cannellini, rinsed, drained)
- 2 tbsp red wine vinegar
- 1 tbsp icing sugar
- 2 tbsp sweet chilli sauce
- 20 g ginger, finely grated
- 1 bunch flat-leaf parsley, finely chopped
- 0.5 tsp salt
- a little pepper
Serve
- 150 g plain greek yoghurt
Tools
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- Loaf tin of approx. 30 cm, greased
And that's how it's done
And that's how it's done
Meatloaf
Place the bulgur wheat and water in a bowl, soak the bulgur wheat for approx. 15 mins. Drain the bulgur wheat, squeeze out in a kitchen towel and mix with all the other ingredients up to and including the salt. Knead well by hand until the ingredients form a compact mass. Transfer the mixture to the prepared tin and press down.
Bake
Approx. 35 mins. in the upper half of an oven preheated to 200 °C. Remove, allow to cool slightly.
Bean salad
Heat the oil in a non-stick frying pan. Reduce the heat, dust both sides of the lemon slices with icing sugar and fry for approx. 1 min. on each side, remove, place in a bowl. Mix in the beans and all the other ingredients up to and including the pepper, plate up the salad.
Serve
Tip the meatloaf out onto a chopping board, cut into slices, arrange on top of the salad, serve with yoghurt.
