200°C · 15-30 minAllergens
Gluten
Ei
SulfietOttolenghi's Meatloaf
This meatloaf, inspired by a recipe from Ottolenghi, is packed full of nutritious ingredients: bulgur, courgette, fragrant spices, and high-quality beef and lamb mince. On top, I add a layer of slowly caramelised onions with pomegranate molasses and allspice. It comes with a refreshing cabbage salad dressed with harissa.
Lamb mince (better living 2 stars), Beef mince (better living 2 stars), white cabbage, carrot, white onion, courgette, onion, garlic, fresh coriander, mint, parsley, chickpeas, cayenne pepper, harissa (contains, among other things, tomato, red pepper, cumin, and coriander seeds), cinnamon, cumin seeds, coriander seeds, turmeric, paprika powder, allspice, raisins, pasteurised free-range egg, bulgur, pomegranate molasses, honey, sugar, white wine vinegar, pepper and salt, sunflower oil.
Allergens: ei, gluten, sulfiet.
Microwave
Heat the meatloaf loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the cabbage salad (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the meatloaf covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the cabbage salad (cold). These containers cannot go in the oven, transfer to an oven dish.