{"id":11973,"date":"2025-10-19T20:46:54","date_gmt":"2025-10-19T17:46:54","guid":{"rendered":"https:\/\/andrestover.com\/?p=11973"},"modified":"2025-10-19T20:54:45","modified_gmt":"2025-10-19T17:54:45","slug":"honey-tomato-glazed-meatloaf","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/honey-tomato-glazed-meatloaf\/","title":{"rendered":"Pikkpoiss mee-tomatiglasuuriga"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Selline pikkpoisi valmistamise stiil on pigem levinud Ameerika \u00dchendriikides, kus pikkpoiss kaetakse paksema tomatipasta glasuuriga ja k\u00fcpsetatakse pikalt madalamal temperatuuril kuni liha on pehme ja mahlane. Sellisele pikkpoisile lisab mahlasust ka sella valmistamine koos aedviljadega, mis lisavad liha k\u00fcpsetamisele niiskust.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2025\/10\/Pikkpoiss_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-11976\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/10\/Pikkpoiss_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/10\/Pikkpoiss_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/10\/Pikkpoiss_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/10\/Pikkpoiss_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: 2,5 tundi<br>Tase: Lihtne<br>Kogus: Umbes 2 kg pikkpoiss<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br><em>Pikkpoiss:<\/em><br>1,5 kg hea kvaliteediga veise-sea hakkliha<br>Umbes 100 g riivsaia<br>Kolm keskmist sibulat hakituna<br>Kaks keskmist porgandit j\u00e4medalt riivituna<br>2 muna<br>Umbes 50 g hapukoort<br>Peot\u00e4is v\u00e4rsket peterselli hakitult<br>Meresoola ja musta pipart maitsestamiseks<br>0,5 tl k\u00fc\u00fcslaugupulbrit<br>0,5 tl kuivatatud oreganot<br>0.5 tl kuivatatud t\u00fc\u00fcmiani<br>Toidu\u00f5li ahjuvormi m\u00fc\u00fcrimiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Tomatiglasuur:<\/em><br>5 spl tomatipastat<br>2 spl \u00f5li<br>Meresoola ja musta pipart<br>2 spl vedelat mett<br>Vajadusel vett, et glasuuri oleks lihtsam m\u00e4\u00e4rida, aga see ei tohiks voolata<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Aedviljad:<\/em><br>1 punane paprika<br>1 keskmine suvik\u00f5rvits<br>2 keskmist porgandit<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Kaste:<\/em><br>Pikkpoisiga k\u00fcpsenud aedviljad<br>150 ml vahukoort<br>100 g sulatatud juustu (nt. Merevaik)<br>Meresoola ja musta pipart vastavalt vajadusele<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Aedviljap\u00fcree:<\/em><br>\u00dcks juurseller t\u00fckeldatult<br>2 porgandit<br>6 keskmist kartulit<br>200 ml vahukoort<br>Meresoola ja musta pipart maitsestamiseks<br>0,25 tl kuivatatud oreganot<br>9,25 tl kuivatatud t\u00fc\u00fcmiani<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2025\/10\/Pikkpoiss_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-11975\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/10\/Pikkpoiss_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/10\/Pikkpoiss_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/10\/Pikkpoiss_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/10\/Pikkpoiss_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Sega kokku hakkliha, hakitud sibul, hapukoor, munad, riivsai, hakitud petersell ning maitseained.<\/li>\n\n\n\n<li>Sega k\u00f5ik komponendid \u00fchtlaseks taignaks. Tainas ei tohi olla liiga vedel, et pikkpoiss ei vajuks laiali.<\/li>\n\n\n\n<li>T\u00fckelda paprika, suvik\u00f5rviks ja porgandid.<\/li>\n\n\n\n<li>Vormi hakkliha segust p\u00e4ts, mis on umbes 9-10 cm k\u00f5rge ja 12-15 cm lai. Aseta see \u00f5liga m\u00e4\u00e4ritud suurde ahjuvormi.<\/li>\n\n\n\n<li>Vala t\u00fckeldatud aedvili pikkpoisi k\u00f5rvale.<\/li>\n\n\n\n<li>Pintselda pikkpoissi glasuuriga. Pintselda pikkpoissi glasuuriga mitu korda k\u00fcpsemise jooksul.<\/li>\n\n\n\n<li>Aseta ahjuvorm pikkpoisiga praeahju ning k\u00fcpseta 180 kraadi juures umbes 2 tundi. Selle aja jooksul pintselda v\u00e4hemalt 3 korda pikkpoissi glasuuriga.<\/li>\n\n\n\n<li>Sel ajal kui pikkpoiss k\u00fcpseb valmista aedviljap\u00fcree. T\u00fchelda juurseller, porgand ning kooritud kartulid v\u00e4iksemateks t\u00fckkideks, lisa vett nii, et aedvili on veega kaetud. Maitsesta meresoolaga ning keeda kuni aedvili on pehme.<\/li>\n\n\n\n<li>Kui aedvili on pehmeks keenud, siis vala osa vett \u00e4ra, aga j\u00e4ta seda alles kui selgub, et p\u00fcree saab liiga paks ja vedelikku on vaja lisada. Lisa vahukoor ning purusta p\u00fcreed saumiksriga \u00fchtlaseks. Maitsesta vajadusel meresoola ja musta pipraga ning oregano ja t\u00fc\u00fcmianiga.<\/li>\n\n\n\n<li>Kui pikkpoiss on valmis, siis t\u00f5sta pikkpoiss ettevaatlikult l\u00f5ikelauale.<\/li>\n\n\n\n<li>Pikkpoisiga koos k\u00fcpsenud aedviljad vala kastmepannile, lisa merevaik ja vahukoor ning maitsesta vajadusel \u00fcle ning purusta saumiksriga \u00fchtlaseks. Aja kaste keema, et see kergelt pakseneks. Kui kaste on liiga paks, siis lisa vahukoort v\u00f5i vett.<\/li>\n\n\n\n<li>L\u00f5ika pikkpoiss umbes 2,5 kuni 3 cm paksusteks viiludeks ja serveeri aedviljap\u00fcree ja kastmega.<br>Valmis!!<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2025\/10\/Pikkpoiss_blog3-1024x681.jpg\" alt=\"\" class=\"wp-image-11974\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/10\/Pikkpoiss_blog3-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/10\/Pikkpoiss_blog3-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/10\/Pikkpoiss_blog3-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/10\/Pikkpoiss_blog3.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-11973\" data-postid=\"11973\" class=\"themify_builder_content themify_builder_content-11973 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Selline pikkpoisi valmistamise stiil on pigem levinud Ameerika \u00dchendriikides, kus pikkpoiss kaetakse paksema tomatipasta glasuuriga ja k\u00fcpsetatakse pikalt madalamal temperatuuril kuni liha on pehme ja mahlane. Sellisele pikkpoisile lisab mahlasust ka sella valmistamine koos aedviljadega, mis lisavad liha k\u00fcpsetamisele niiskust. Valmistamise aeg: 2,5 tundiTase: LihtneKogus: Umbes 2 kg pikkpoiss Koostisosad:Pikkpoiss:1,5 kg hea kvaliteediga veise-sea hakklihaUmbes [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11977,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,321],"tags":[456,524,520,462],"class_list":["post-11973","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-sealiha","tag-minced-meat","tag-tomato-paste","tag-usa","tag-honey","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11973","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=11973"}],"version-history":[{"count":26,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11973\/revisions"}],"predecessor-version":[{"id":12004,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11973\/revisions\/12004"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/11977"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=11973"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=11973"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=11973"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}