Pizza meatloaf

Ingredients for 4 servings:

• 400 g pork
• 200 g ice cubes, finely crushed
• 75 g bell pepper(s)
• 55 g mushrooms from the can
• 38 g smoked ham, diced
• 20 g cheese
• 20 g pepper, medium-hot pickled
• 8 g curing salt (nitrite curing salt)
• 4 g cutter aid
• 2 g glutamate
• 2 g onion(s), chopped and dried
• 1 ½ g garlic granules
• 1 g paprika powder, hot
• 1 g basil, shredded
• ½ g oregano, shredded

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 14 hours 15 minutes

low-fat

To prepare the day before, finely dice the bell peppers and cook with a little salt until al dente. Also finely dice the mushrooms, cheese, and chili peppers. Freeze the bell peppers, mushrooms, smoked ham, cheese, and chili peppers. When freezing, ensure that the ingredients lie loosely on top of each other and do not freeze tightly together. This is important for further processing. Put the pork through a meat grinder. Place the pork, ice cubes, nitrite curing salt, cutter aid, MSG, onions, garlic, paprika, basil, and oregano in a bowl and puree with a hand blender (or other suitable device) until a homogeneous, sticky mass (the sausage meat) is formed. Add the frozen ingredients (bell peppers, mushrooms, smoked ham, cheese, and chili peppers) to this mixture and mix well (do not puree). It is important that the meat does not overheat; it should not exceed refrigerator temperature. Preheat the oven to 180°C. Place the prepared meatloaf mixture into a baking pan (greased or lined with baking paper) and smooth with water. If desired, press in a diamond pattern. Bake the mixture for a total of 60-75 minutes. Bake at 180°C for the first 15 minutes, then reduce the temperature to 150°C. You can prevent excessive water loss during baking by using a roasting bag, but remove it after an hour and bake with additional fan-assisted baking for the last 15 minutes to allow a crust to form. Notes: This recipe is based on other meatloaf recipes that I have modified. To achieve an especially low-fat meatloaf, you can use low-fat pork and low-fat smoked ham. Ingredients such as nitrite curing salt, cutter aid, and glutamate are available online from various suppliers. The ice cubes should be crushed very finely so that no ice pieces remain in the mixture.