Stuffed Meat Loaf with Vegetable Filling
Ingredients
Filling
- 1 small fresh broccoli head, chopped
- 2 medium carrots, cubed small
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons breadcrumbs
- 1 green onion, chopped
- 3/4 cup shredded cheddar cheese
Meat mixture
- 1 kg finely ground meat
- 2 garlic cloves, finely crushed
- 2 green onions, chopped
- 1 large egg
- 1/4 cup breadcrumbs
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 teaspoon basil
- 1 teaspoon oregano
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
Top layer
- 2 tablespoons ketchup
- 1/2 teaspoon oregano or basil
Preparation
For the filling, in a small pot, put about a liter of water, bring to a boil, then add broccoli and carrots, cook for 3 minutes until tender, drain the vegetables and let them cool
In a deep bowl, place the boiled vegetables, salt, pepper, breadcrumbs, onion, and cheese, mix well until combined
For the meat mixture, in a bowl, place the meat, garlic, onion, egg, breadcrumbs, salt, pepper, paprika, basil, oregano, ketchup, and soy sauce, mix well with your hands until homogeneous and smooth
Preheat the oven to 180 degrees Celsius, use a loaf pan or a baking dish, you can shape it as a rectangular loaf to slice when serving or in a 10-inch round pan and cut into triangles
Place about two-thirds of the meat mixture in the pan, make a cavity in the middle raising it to the sides, then add the broccoli-carrot mixture, cover with the remaining meat and ensure the edges are sealed well
For the top layer, spread the ketchup over the meat surface and sprinkle the oregano
Bake in the oven for one hour or until the meat is cooked, you can serve it hot or cold
