Climate-smart meatloaf
Print outA classic meatloaf with a lower carbon footprint and price, but with the same great taste! A dish that, with its slightly crunchy surface and soft interior, is popular with both adults and younger people. Using Simsu peas in combination with meat also has the advantage of retaining more liquid so there is minimal waste.
Portions
Ingredients
Ingredients, Simsufärs
- 1,0 kg Dry Simsubas
- 2,0 kg Water for the first mixture
- 4 gram Collorite
- 28 gram Salt
- 1,0 kg water to simmer in
Ingredients, meatloaf
- 4,0 kg Simsufärs (above)
- 1,0 kg Potato flour
- 0,5 kg Rapeseed oil
- 5,0 kg Mixed minced meat (if chicken mince is used, add additional potato flour to compensate for larger amount of water)
- 300 grams Tomato puree
- 20 gram Thyme
- 25 grams Black pepper
- 100 grams Onion powder
- 120 gram Salt
- 300 gram Dijon mustard
Instructions
Instruction, mixing:
- Mixing is preferably done in a cooking pot.
- Mix Dry Simsubas, first water to the mixture, salt and collorite.
- Start the stirrer and mix until homogeneous. Then turn off and let the mince rest for about 5 minutes for the texture to stabilize and become a mince-like mass.
Instruction, Simsufärs:
- Cooking in the oven is done to allow the texture to set.
- Add 4 liters of stuffing per tray and add another 1.3 liters of water for simmering and distribute on the tray.
- Cook in the oven on the steam program to 85 degrees internal temp, about 40 minutes.
- Remove from the oven and beat the mixture slightly with a balloon whisk before it cools. The result should be a grainy mixture.
Instructions, meatloaf
- Mix all the ingredients together and form loaves, or squares in a tin.
- Bake at 175 degrees to an internal temperature of 75 degrees.