John Myers
Ingredients for 2 servings:
- 250 g lean minced meat
- 50 g lean cooked ham, cut into cubes
- 100 g zucchini
- 200 g carrot(s)
- 1 egg(s)
- 20 g wholemeal flour
- 10 g psyllium husks
- 2 tsp vegetable broth
- 1 tbsp tomato paste
- Spices)
- some paprika powder
- some garlic powder
- some chili powder
- some herbs of Provence
- some salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes
Peel the zucchini and carrot (if desired), or just trim and finely grate them. Now squeeze out as much water as possible, using a kitchen towel if necessary. Mix the grated meat with the egg, vegetable stock, flour, and psyllium husks and knead well. Set aside for a moment and let it rest. Knead the minced meat with the spices thoroughly. Mix in the tomato paste and diced ham and form a ball. Form the zucchini and carrot mixture into a flatbread on a baking tray lined with baking paper, place the meatball on top, and enclose it in the zucchini and carrot mixture. Roast the meatloaf for approx. 50-60 minutes at approx. 160°C (fan oven). Remove from the oven when the meatloaf has reached the desired color.
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