Pizza meatloaf

Ingredients for 1 servings:

• 550 g minced pork
• 250 g minced meat, mixed
• 200 g carbonated mineral water
• 18 g curing salt
• 3 g pepper
• 2 g nutmeg
• ½ g ginger powder
• ½ g cardamom
• 2 g onion powder
• 1 g seasoning, e.g. B. Fondor, optional
• 30 g potato starch
• 5 g cutter aid, according to package instructions, alternatively 4 g baking powder
• 1 g glutamate, optional
• 75 g canned mini mushrooms
• 60 g Parmesan, grated
• 75 g bell pepper(s), red/green, diced and cooked until al dente
• 10 g pepper, from the jar, cut into strips
• 75 g smoked belly, in approx. 0.5 cm cubes
• 75 g salami, diced, in approx. 0.5 cm cubes
• 2 g garlic powder
• 0.7 g oregano

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 15 minutes

made from minced meat

The minced meat is kneaded with all the ingredients, except the mushrooms, using the flat beater/dough hook of a food processor for 4-5 minutes at medium speed, adding the starch dissolved in mineral water. This should result in a really smooth sausage meat mixture. The mushrooms are then mixed in by hand to prevent them from becoming mashed. The sausage meat is then poured into a dish (in this case, a loaf pan), smoothed out with wet hands, and pressed into a diamond pattern with a Schlesinger. Bake in the preheated oven for about 15 minutes at 160°C, then reduce the temperature to 120°C. Since every oven heats differently, you should use a probe thermometer (core temperature 70-72°C) – generally, you should allow about 60 minutes per kg. Bake the meatloaf on the oven rack and place a baking tray filled with water underneath to prevent it from drying out. If you want, you can add a brown crust by grilling each side for about 3 minutes. The molds must be brushed all over with oil before filling. Canned meat fillings must be scalded with boiling water to ensure they adhere well to the sausage meat.