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Lebanese cabbage rolls

Lebanese cabbage rolls

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Lebanese cabbage rolls in the classic sense are rather thin, seasoned with local spices such as cumin, mint, nutmeg, and garlic. Cabbage rolls can be cooked until soft. I prefer ones where the cabbage still has a little crunch. These cabbage rolls are suitable for serving with lemon or yogurt, if desired.

Preparation time: 45 minutes assembling the rolls, 40-60 minutes stewing
Level: Not too complicated
Quantity: 25-30 cabbage rolls

Ingredients:
1 large head of cabbage
600 g minced beef
300 g long-grain rice
(see the preparation instructions below for the seasoning amounts)
Grated nutmeg
Dried mint
Black pepper
Sea salt
Ground cumin
Ground allspice
4-5 garlic cloves
Juice of 1 lemon for the cabbage roll cooking water
Lemon slices for serving

Preparation:

  1. Cut a slit in a large head of cabbage near the root on all sides and pull out the root so that the cabbage leaves are open.
  2. Bring water to a boil in a large pot and boil the cabbage heads for about 15 minutes. Carefully start peeling the leaves off the head of cabbage. Make sure the leaves don’t break. Separate 3 leaves, fill them, and at the same time, the leaves of the next layer will become softer and can be used.
  3. Cut the leaf in half along the long petioles, and remove the hard petioles.
  4. Prepare the filling. Mix the minced meat with the rice, then add 0.25 tsp of ground black pepper, 1 tsp of dried mint, 0.25 tsp of ground nutmeg, 0.5 tsp of ground allspice, and sea salt to taste.
  5. Form an oblong piece of minced meat in your hand, about 1 cm thick. Place it on the wider side of the cabbage leaf, roll it in a single layer inside the cabbage leaf, fold the edges of the cabbage leaf over the roll and roll the entire roll into a cigar shape. The diameter should be 2.5 to 3 cm.
  6. Wrap the entire filling in the cabbage leaves in this way.
  7. Line the bottom of the cooking pot with the remaining cabbage leaves and place one layer of cabbage rolls on top of the cabbage leaves.
  8. Peel and lightly crush the garlic and divide it over the cabbage rolls.
  9. Place the second layer of cabbage rolls crosswise over the first layer and the third layer crosswise over the previous layer.
  10. Squeeze the juice of 1 lemon over the cabbage rolls.
  11. Use the boiling water from the head of cabbage, take about 600 ml, add about 1 tsp sea salt, 1 tsp ground cumin, and dried mint, and pour over the cabbage rolls.
  12. Simmer the cabbage rolls over medium heat for 40-60 minutes. Check the cabbage rolls from time to time to see if they seem soft enough. When the rolls are ready, transfer them to a serving platter.
    Serve with lemon slices, yoghurt if desired, and garnish with fresh parsley.
    Ready!!
Ropa vieja

Ropa vieja

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This dish originated in Spain but is now known as one of the national dishes of Cuba.
It is primarily made from beef, which is stewed for a long time, often several times, over low heat. The meat is accompanied by a spicy vegetable base, dominated by peppers and onions. There are many different ways to prepare this dish, as well as its ingredients. Olives, capers, and tomatoes are often added to the dish.
I prepared a version that I put together and adapted from notes in Spanish of Cuban origin. In the old days, this dish was prepared very simply at home and the number of ingredients was much smaller, while the dishes offered in restaurants today are very rich in comparison. When I prepared this dish, I had the idea that it would be very nice to make hamburgers with it during a summer campfire. Preparing this dish is not difficult, but it does take time. The result is worth the wait.

Preparation time: 7-8 hours
Level: Not too difficult
Quantity: Serves four to eight

Ingredients:
About 1 kg of lower-grade beef. For example, sirloin is good
For cooking beef:
2 medium carrots
2 celery stalks
1 medium onion, cut in half
4-5 bay leaves
About 15 black peppercorns
1 tablespoon sea salt

To prepare the dish:
Beef, cooked and shredded with a fork
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 green bell pepper, cut into strips
1 green chili, chopped
One medium clove of garlic, roughly crushed
2-3 medium onions, cut into strips
2 tablespoons tomato paste
1 teaspoon freshly ground cumin
1 teaspoon oregano
0.5 teaspoon thyme
0.25 teaspoon ground black pepper
0.25 teaspoon chili flakes
0.25 teaspoon smoked paprika
1 teaspoon sweet paprika powder
Olive oil for frying
Sea salt for seasoning
1 jar of green olives (amount depends on the maker (optional)
2 tbsp small capers
One lime for serving, the juice of which can be squeezed over the food

Preparation:

  1. First boil the meat. Cut the meat into slices about 5 cm thick and place in a stew pot. Add the halved onion, bay leaves, peppercorns, salt and carrots.
  2. Braise the meat for 5 hours in the oven at 150 degrees C.
  3. Place the meat on a cutting board and tear it into strips with two forks. The meat is very tender and breaking it up doesn’t take much effort. The broth left over from braising the meat is needed to give the dish liquid, the excess can be used for other dishes.
  4. Cut the peppers into long strips, chop the chili, cut the onion into strips and roughly chop the garlic.
  5. Heat a heavy-bottomed, heat-resistant frying pan over medium-high heat and brown the vegetables for about 10 minutes.
  6. Add the meat and dilute the tomato paste in about 300 ml of the meat broth and pour over the food.
  7. Add the olives and capers.
  8. Add all the spices, oregano, paprika, smoked paprika, cumin, black pepper, thyme and season the dish with sea salt as desired.
  9. Stir the dish place in the oven under the lid at 150 degrees C and simmer for another 2 hours.
  10. Serve with rice, fried plantains, bread, vegetables of your choice or salad.
  11. Place a lime half when serving so that diners can squeeze fresh lime juice over the dish.
    Ready!!
Casserole with Minced Beef, Potatoes, Tomatoes, and Onions

Casserole with Minced Beef, Potatoes, Tomatoes, and Onions

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The Levant region is rich in its historical food culture and varied flavors and dishes. Lebanese cuisine prepares a dish similar to the one I am posting here. It can be made with meatballs or small cutlets, or simply as I made it. This dish is perfect for summer garden parties and dinners.

Preparation time: 1.5 hours
Level: Easy
Quantity: Serves 4

Ingredients:
800g high-quality ground beef
2 medium onions, finely chopped
Handful of finely chopped parsley
1 tsp ground allspice
0.25 tsp ground black pepper
Sea salt to taste
3-4 tbsp cooking oil for browning the minced meat and frying the potatoes
2 heaping tbsp tomato paste diluted in 300 ml water
3 medium potatoes, sliced into slices about 0.5 cm thick
2 medium onions, sliced into slices about 3 mm thick
3 medium ripe tomatoes, sliced into slices about 0.5 cm thick

Preparation:

  1. Finely chop two onions, brown the minced meat and onions in a heavy-bottomed, heat-resistant frying pan over high heat for 3-4 minutes. Season with ground spice, black pepper, and sea salt.
    Smooth the minced meat with a spoon and set aside.
  2. Cut the potatoes into slices and fry them for a few minutes on each side. The potatoes do not need to be completely soft. Place the potato slices on top of the minced meat.
  3. Cut the onions and tomatoes into slices and place them on top of the potatoes.
  4. Dilute the tomato paste in water and pour this mixture over the food.
  5. Shake a little sea salt and black pepper on the food.
  6. Place the food in the oven and cook at 200 degrees C for about an hour until the liquid evaporates a little and the top layer of vegetables starts to brown slightly and the food is soft throughout.
  7. Serve on a crusty flatbread, rice, or vegetables of your choice.
    Ready!!

Beef stroganoff

Beef stroganoff

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It is a historical dish of Tsarist Russia, named after the Stroganov family. The history of this food goes back to the middle of the 19th century. This dish used cubes of beef browned in butter, seasoned and stewed. Initially, no additives were used in the food preparation, and the sauce was also not prepared with cream or sour cream. Today, different variations of this food are spread in many regions of the world. Variations of this dish are also prepared with, for example, sausage, which is common in the Nordic countries.
This sauce is served with many different side dishes, mostly potatoes, but also pasta and rice.
I prepared this dish, trying to capture the nuances of taste that I remember from my childhood when my mother or grandmother prepared this dish.
In addition to beef, I used onions, garlic, and carrots, and also added champignons to the food.

Preparation time: 3 hours
Level: Medium
Quantity: For two to four

Ingredients:
About 500 g of beef. The softer the meat, the shorter the food needs to be simmer
400 g of champignons
2-3 medium carrots cut into desired pieces
2 medium onions cut into thin sectors
2 medium garlic cloves, crushed
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 teaspoon English mustard
150 ml of whipped cream
100 ml sour cream
1.5 tablespoons of wheat flour
Sea salt and black pepper to taste
50 g butter for browning

Boiled potatoes to serve

Preparation:

  1. Cut the meat into 2.5 to 3 cm cubes and brown in butter over medium heat.
  2. Cut the onions into thin sectors, crush the garlic, cut the carrots into pieces you like add to the meat, and continue browning. If liquid separates from the meat, let it evaporate and brown for another 2-3 minutes, season with black pepper and sea salt.
  3. Add water to the food until the meat is almost covered with liquid. Let the food simmer under the lid until the meat becomes very tender. The liquid could be reduced a little before starting to prepare the sauce.
  4. Before the meat becomes completely soft, peel the potatoes and boil them in slightly salted water until soft.
  5. At the same time, prepare the sauce. Mix the flour, whipped cream, and sour cream until smooth, and pour over the meat as a sauce. Add the Worcestershire sauce mustard and tomato paste. Mix carefully until smooth and bring to a boil. If the sauce is too thick, add a little water, if the sauce is too liquid, you can let it continue to boil at a low temperature.
  6. Serve the food on a large roasting plate with boiled potatoes.
    Ready!!
Steak and kidney pie

Steak and kidney pie

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A classic British dish that is both delicious and very nutritious. It is a pie with a dough base and a crispy top. It is filled with a mixture of long-braised beef and kidney, which is well seasoned and pleasantly juicy.
This food originated sometime in the 19th century, when the recipes for this food entered English recipe books. This food is something that is suitable for surprising guests at the dinner table.

Preparation time: about 4 hours in total
Level: Rather sophisticated
Quantity: For four to six

Ingredients:
About 600g beef, cut into 2.5 to 3cm cubes
About 600g of kidney (I used beef kidneys, but pig and sheep kidneys are also suitable)
3-4 tablespoons of flour
About 1 teaspoon of sea salt
About 0.5 tsp ground black pepper
50 g of butter
2 medium onions, sliced
3 medium cloves of garlic, sliced
300 g carrots, cut into desired pieces
200 g of small champignons, if desired, can be cut in half or into sectors
300 ml dark beer (e.g. Guinness)
3 tbsp Worcestershire sauce
2 bay leaves
300 ml of beef broth
Add a bunch of thyme and, if desired, oregano
Cooking oil for browning

400 g of puff pastry
1 egg for brushing the dough

Preparation:

  1. Clean the kidneys from fat and cut them into pieces of a few cm
  2. Cut the meat into 2-3 cm cubes
  3. Slice the onions and garlic, heat the butter in a heavy-bottomed saucepan, and brown the meat properly in small amounts, as well as the kidneys. Set the browned meat and kidney pieces aside.
  4. Pour a little cooking oil into the pan and brown the onion, garlic, and carrots in the oil.
  5. Add broth and Worchester sauce, as well as all spices, black pepper, bay leaf, oregano, and thyme. Add the meat, stir, and place under the lid in the oven to simmer for at least 2.5 hours.
  6. When the meat is soft, remove the lid from the pot and, if necessary, let the liquid evaporate a little. The liquid should become slightly thick.
  7. Roll the puff pastry thin and wide and line the bottom and sides of the cast iron pan. Cut the edges even.
  8. Pour the prepared meat-kidney mold on the bottom, roll out the second layer of dough, and spread it on top of the meat-kidney mold. Press the edges of the dough sheets together.
  9. Trim the edges of the dough roll the rest of the dough thinly and cut out leaves, flowers, or hearts to decorate the pie. Place the cutout shapes on the surface of the dough.
  10. Brush the dough carefully with the egg mixture and bake at 180 degrees for 45 minutes to 1 hour until the dough is golden brown.
    Let the pie stand and harden for about 10-15 minutes before cutting, then cut into slices with a sharp knife and serve. The pie is great with a raw salad, for example.
    Ready!!
Texas Chili

Texas Chili

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Texas chili is an interesting dish in that aspect that it does not contain beans, peppers, or tomatoes. It is made from either ground beef or good quality beef stewed over low heat for a long time. Onions, garlic, and various dried chilies provide flavor.

Preparation time: 30 minutes preparation, 4-5 hours stewing
Level: Easy
Quantity: For four to six

Ingredients:
1.5 kg beef sirloin or good quality ground beef
1 large onion, chopped
5-6 medium garlic cloves chopped
2 dried Pasilla chilies
2 dried Ancho chilies
2 dried Arbol chilies
1 teaspoon hot chili powder
2 teaspoons ground cumin
750 ml of beef broth
4 tbsp cooking oil for browning
Fresh oregano to serve.
1 fresh lime juice for squeezing over food

The food is suitable for eating with tortillas, corn chips, and guacamole, it can be made into burritos or used to make enchiladas.

Preparation:

  1. Clean the dried chiliesfrom seeds and soak them in water only covering the chilies for 30 minutes. Grind carefully in a food processor with the leaching water. Crush for 3-4 minutes so that the chili paste is uniform.
  2. Cut the meat into pieces about 1-2 cm in size and brown in a thick-bottomed broiler until the meat is nicely golden brown. Brown in parts so that the meat does not release too much liquid and does not become dry.
  3. Put the meat aside and brown the onion and garlic in the same pot for about 2 minutes. Grind the cumin seeds finely and add them to the onion and garlic. Season with sea salt, ground chili powder, and black pepper. Seasoning requires about 0.25 teaspoons of sea salt and the same amount of black pepper.
  4. Pour the meat into the onion and garlic, add chili paste and beef broth. Mix the food and place the fried brain under the lid at 140 degrees C.
    The food could be simmered for 4-5 hours. When the food is ready, mix it carefully, the meat is very soft and tends to fall apart.
    Serve with fresh lime and coriander.
    Ready!!!
Minchee

Minchee

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Minchee is a Chinese dish of Macau origin. It is easy to prepare and very tasty, although not commonly found in food establishments. This dish is typically made from high-quality ground beef or a mixture of ground beef and pork. The minced meat is fried with onions, and often includes chopped potato pieces and sometimes mushrooms. It is usually served with rice, and sometimes topped with a fried bull’s eye egg, known as Minchee chow dan. The roots of this dish can be traced back to the 16th century, and it is considered the national dish of Macau.
I prepared this food from the wonderful ground beef from Roosika farm.

Preparation time: About 45 minutes
Level: Easy
Quantity: for two

Ingredients:
500 g of high-quality minced beef or a mixture of minced beef and pork
1 large onion finely chopped
2-3 green onions chopped into larger pieces
2-3 medium garlic cloves chopped
2-3 medium potatoes chopped into small pieces
2 tablespoons of cooking oil for browning the minced meat
2 eggs for frying bull’s eyes
4-5 tbsp Hoisin sauce
3 tablespoons of light soy sauce
1 tablespoon of dark soy sauce
Ground black pepper to taste
2/3 cup basmati rice
Green onions to serve.

Preparation:

  1. Finely chop the onion and garlic and the green onion.
  2. Peel the potatoes into pieces about 5 mm in size and fry lightly with a little cooking oil until the potatoes are semi-soft.
  3. Boil the rice. Rinse the rice under cold running water to remove the starch. Pour the rice into a thick-bottomed pot, add 2/3 of a glass of water, bring to a boil, reduce the heat to a minimum, and let the rice simmer until the water is absorbed, about 8-10 minutes. Fluff the rice with a fork and use when serving the food.
  4. Heat cooking oil in a wok and lightly brown chopped onion and garlic. Add the minced meat and while browning, shred the minced meat with a fork.
  5. Brown the minced meat, onion and garlic for a few minutes on medium heat.
  6. Add potatoes and green onions and fry until the potatoes are completely soft, season with black pepper. Be careful with salt. The sauce is salty and the food probably doesn’t need extra salt.
  7. In a bowl, mix the prepared sauce from Hoisin sauce and soy sauces.
  8. When the minced meat is browned and the potatoes are soft, pour the sauce over the meat and mix well
  9. Fry two bull’s eyes eggs in a separate pan, lightly season the eggs with sea salt and black pepper.
  10. When the sauce has thickened and no longer flows, place the rice on the bottom of the bowl or plate, a layer of minced meat on top of the rice, and the bull’s eye on top.
    Add the white part of the chopped green onion, finely chopped.
    Ready!!
Blanquette de Veau

Blanquette de Veau

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Veal Blanquette is a classic recipe from French cuisine. It originated sometime in the 18th century. It is prepared in various ways, using different vegetables and mushrooms in the cooking process. The general idea of this dish is veal stewed in a broth for a long time, then a nice white sauce is prepared from the cooking liquid, cream, flour, and egg yolks.
I prepared this dish by adding flavor with onion, celery, bay leaf, a bit of nutmeg, thyme, and a small amount of cloves. Like all classic French dishes, achieving a good result requires a bit of effort and time, but the result is definitely worth it.

Preparation time: about 2.5 hours
Difficulty: Medium
Servings: Four

Ingredients:
Approximately 700 g of boneless veal, such as neck or breast.
1 stalk of celery, cut into pieces
About 200 g of young carrots, halved
1 medium onion, cut into wedges
About 20 canned pearl onions
About 20-25 small button mushrooms
50 g of butter for frying the mushrooms
1.5 tbsp of flour
200 ml of heavy cream
1/5 grated nutmeg
Two to three sprigs of thyme
2 bay leaves
1 clove 2 egg yolks
A handful of chopped parsley
For browning, a couple of tablespoons of vegetable oil
Sea salt and black pepper to taste
To serve: basmati rice or baked potatoes

Instructions:

  1. Cut the meat into 2-3 cm pieces and lightly brown them in a heavy-bottomed pan.
  2. Meanwhile, prepare the onion, celery, and carrots. Add the vegetables to the meat and brown for a couple of minutes together.
  3. Add a cup of water and bring to a boil. Season with sea salt and black pepper, add bay leaves and cloves. Reduce the heat to low and simmer the meat for a long time, at least 1.5 hours.
  4. When the meat has been simmering for about 30 minutes, add the pearl onions and finely chopped parsley.
  5. Continue simmering until the meat is tender.
  6. Transfer the meat, carrots, and pearl onions to another plate. Strain the liquid through a sieve or remove the celery pieces and onion wedges with a slotted spoon and discard them.
  7. Dissolve the flour in the heavy cream and add the egg yolks.
  8. Pour the meat broth back into the pan and raise the heat to medium. Gradually add the heavy cream, flour, and egg mixture while stirring constantly. Once it lightly boils, the sauce is ready. Grate some nutmeg into the sauce.
  9. If the sauce is too thick, you can add a little water.
  10. Quickly fry the mushrooms in 50g of butter over high heat. This takes a couple of minutes.
  11. Return the meat, carrots, and pearl onions to the sauce, add the mushrooms.
  12. Sprinkle chopped parsley over the dish and serve with basmati rice or baked potatoes.
    Ready!!
Pan-Seared Entrecôte steak

Pan-Seared Entrecôte steak

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Entrecôte steak is a high-quality cut of beef taken from between the ninth and eleventh rib. What makes ribeye special is the marbling of fat around the edges and within the meat itself, which gives it exceptional flavor, tenderness, and juiciness. By cooking it simply on a cast iron skillet with good-quality olive oil, seasoning it lightly with just salt and pepper, and serving it with a delicious herb butter, this meat is worthy of any dining table. Adding to its value is its origin; it comes from Kerttu Kikas’ family organic beef farming.

Preparation time: About 10 minutes
Difficulty level: Easy
Serves: Two

Ingredients:
Two to four slices of entrecôte steak, cut to about 2 cm thickness
4-5 tablespoons of olive oil for cooking
Sea salt and black pepper for seasoning

Herbal butter for serving

Preparation:

  1. Allow the steak to come to room temperature for about an hour before starting to cook.
  2. Slice the beef across the grain into two or four slices about 2 cm thick.
  3. Heat olive oil in a cast iron skillet over high heat. Place the steak slices in the pan. Sear them undisturbed for 3 minutes on one side. Then, flip them over and sear for an additional 2 minutes on the other side. Season with sea salt and black pepper after flipping the steak.
  4. Remove the steak from the pan and let it rest for 3-5 minutes. Then, slice the steak if desired or serve it whole.

To prepare the herb butter for serving, place 100 g of softened butter and a handful of basil, dill, oregano, thyme, or any herbs of your choice into a food processor. Also, season with a couple of pinches of sea salt. Blend the herb butter in the food processor until smooth, then wrap it in plastic wrap or parchment paper and refrigerate until needed. Thin slices of herb butter can be cut and placed over the hot steak pieces.

Additionally, you can serve the pan-seared ribeye steak with baked potatoes, vegetables, salad, mashed potatoes, or any other preferred side dishes.
Ready!!

Meatloaf

Meatloaf

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Meatloaf is a food that is known practically in every corner of the world. Everywhere it is made differently, and every family also prepares it differently. Some national features are existing, but they are not very clearly defined.
You can find these recipes existing in very old cookbooks. Some think they can find references to a similar dish as far back as Ancient Rome, but I haven’t found anything concrete about this dish in food history.
Meatlloafs are made from every imaginable meat, pork, beef, chicken, turkey, lamb, etc. It is also made with fish and even in a vegetarian version.
As a family meal, it seems to be popular in several countries. I think that in anticipation of the approaching winter, it is appropriate to prepare a sturdy long boy for the family some weekend.
Here is one possible way to prepare a meatloaf, which takes time, but gives at the end a very tasty result. The meatloaf is wrapped in strips of bacon before baking in the oven, which gives the food a nice smoked bacon taste. I also used a lot of vegetable additives and two types of cheese to make the food even tastier.
I cooked my meatloaf with carrots and bell peppers that cooked soft in the juices extracted from the food. Together with these juices, I crushed the vegetables in the bottom of the baking dish and made a nice, tasty puree.

Preparation time: 45 minutes preparation, 2 hours baking
Level: Medium
Quantity: Two large meatloafs

Ingredients:
Meatloaf
1.2 kg good quality minced meat (a mixture of minced pork and beef)
100 g of onion, grated with a coarse grater
200 g of carrots, grated with a coarse grater
3 medium cloves of garlic, finely crushed
A handful of parsley, chopped
2 tbsp cooking oil for frying grated vegetables
125 g of mozzarella, crumbled into small pieces
80 g of cheddar cheese, coarsely grated
2 eggs
600 g narrower bacon strips
Salt and black pepper to taste
1 tsp oregano for seasoning

A vegetable to make the puree
600 g of carrots, cut thinner so that they cook through nicely
200 g of paprika
A few tablespoons of cooking oil
Salt and pepper to taste

A sauce made from 2 tablespoons of honey, 2 tablespoons of soy sauce, and 4 tablespoons of orange juice works well for brushing the long boy while cooking.

Preparation:

  1. Prepare the meatloaf dough. To do this, grate the onion and carrots with a coarser grater and finely crush the garlic. Fry on medium heat with a couple of tablespoons of cooking oil for about 5 minutes, stirring the mixture in between.
  2. Mix minced meat, eggs, fried carrot, onion, and garlic in a large bowl, and add crumbled mozzarella. Grate the cheddar and add to the mixture. Finely chop a handful of parsley and add to the mixture. Season with salt, pepper, and oregano.
  3. Lay the strips of bacon crosswise on the cling film until an area of about 25 x 25 cm is covered. Form an oblong loaf from the meatloaf dough and place it on the bacon layer. This amount of dough and bacon is enough for two meatloaves.
  4. Using the cling film, carefully wrap the bacon strips around the meatloaf. Remove the cling film and use your hands to press the bacon strips into the ends of the meatloaf, closing it into the bacon coating.
  5. Prepare the second meatloaf in the same way.
  6. Carefully place the meatloaves in the baking dish.
  7. Cut the prepared carrots and peppers. The shape of the pieces is not so important because they are made during the pureeing process. Line the area around the meatloaf with vegetables and season lightly.
  8. Place the meatloaves in the oven and bake at 180 degrees for 1 hour and 30 minutes.
  9. Brush the meatloaves about every 30 minutes with a mixture made using liquid honey, soy sauce, and orange juice.
  10. If the meatloaves are cooked, but the bacon is not browned enough, switch the oven to the grill mode and cook for another 10-15 minutes until the bacon is nicely browned and looks beautiful.
  11. Put the meatloaves on the cutting board and the baking dish with vegetables and liquid back into the oven, and cook for another 15 minutes until the liquid has reduced slightly. If there is not too much liquid, this step can be skipped.
  12. Pour the vegetables and liquid into a bowl and mash with a blender into a smooth puree.
  13. Cut 2-3 cm thick slices from the meatloaf and serve with vegetable puree. When serving, you can use tomatoes, herbs, and mashed potatoes are perfect for the meatloaf.
    Ready!!

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