Recipe of Speedy Sig's Cheese filled Meatloaf and wilted Cabbage
Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, Sig's Cheese filled Meatloaf and wilted Cabbage. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Sig's Cheese filled Meatloaf and wilted Cabbage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don’t worry if you want to prepare Sig's Cheese filled Meatloaf and wilted Cabbage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sig's Cheese filled Meatloaf and wilted Cabbage is 3-4 people. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to prepare a few components. You can have Sig's Cheese filled Meatloaf and wilted Cabbage using 21 ingredients and 5 steps. Here is how you cook it.
Wanted to make a hearty meal on a very wet day. Decided to try come up with a diffrent meatloaf filling. It worked out wonderful. #mycookbook
Ingredients and spices that need to be Get to make Sig's Cheese filled Meatloaf and wilted Cabbage:
- 500 grams minced pork
- 250 grams minced beef
- Good pinch of salt
- Good pinch of pepper
- Good pinch of garlic powder
- Teaspoon dried coriander leaves
- 125 baby spinach, ruccola or robust salad leaves
- 100 grams cooked ham
- 100 grams spicy Mexican cheese
- 12 slices smoked streaky bacon
- Wilted cabbage
- 1 small Savoy cabbage or other cabbage
- 1 tablespoon chili oil
- 4 tablespoons quality cooking oil
- 125 grams unsalted butter
- 4 tablespoons salt
- 1 tablespoon mild mustard
- 1/2 teaspoon dried garlic
- 1 pinch black pepper
- Pinch nutmeg
Instructions to make to make Sig's Cheese filled Meatloaf and wilted Cabbage
- Preheat oven to 190°C. Lay out some baking paper. Mix the meat with salt, pepper, coriander and garlic. Flatten the mixture out on the baking paper into a square about 20 to 25 cm.
- Cover the square with your chosen leaves, you can add very fine julienne carrots or beetroot. Then break some ham and cheese over it.
- Using the paper roll the square closing the middle and making sure that the ends are closed too. Lay out six pieces of the bacon onto aluminium foil, transfer the roll of meat to foil on top of bacon.
- Stretch bacon over roll until they overlap each other slightly. Now put the other slices over top lengthways until the whole roll is covered. Tightly pack roll into tinfoil and transfer to a baking/roasting tin. Put into oven and bake for about 45 minutes to 50 minutes. Remove foil and crisp bacon until it is golden. Use juices to make a gravy. Do check your cooking time to ensure that meat does not go to dry or cheese overcooks.
- In meantime boil baby potatoes in skin, until almost cooked. Add into pan with butter and olive oil, slowly brown until they are like mini baby jackets. Towards end add rosemary and coriander leaves. Slice cabbage very finely. Put into pot. Pour over boiling water, add salt. Set aside for 15 minutes. Drain. Heat a pan with oils season with all spices and mustard on a slow heat until cabbage is soft wilted and oil and butter has been absorbed.
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