Savory meatloaf appetizer

Name: Savory meatloaf appetizer
Ingredients: 700 g ground pork and beef; 1 red pointed pepper; 2 bell peppers; 2 small mild hot peppers; 1 small onion (100 g); 2 garlic cloves; 15 g fresh parsley; 3 eggs; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon sweet paprika; 1/4 teaspoon hot paprika

Appetizers - Savory meatloaf appetizer by Anemona E. - Recipia

This savory meatloaf appetizer bakes for almost two hours and is served cold, sliced. The pork and beef are held together with eggs and vegetables, and the hot peppers give it a little heat; it comes out like a meatloaf with peppers and herbs. I use beef with a little fat, not very lean mince. Prep: 20 minutes. Cook: 2 hours. Rest: 2 hours and 30 minutes. Total time: 4 hours and 50 minutes. Serves: 8. About 300 kcal and 19 g protein per serving.

Ingredients

700 g ground pork and beef
1 red pointed pepper
2 bell peppers
2 small mild hot peppers
1 small onion (100 g)
2 garlic cloves
15 g fresh parsley
3 eggs
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon sweet paprika
1/4 teaspoon hot paprika

Preparation

1. Finely chop the pointed red pepper, the two bell peppers, the hot peppers, onion and garlic. Chop the parsley. 2. Mix the vegetables and parsley with the pork and beef. Beat the eggs and mix them in, then add 1 teaspoon salt, 1/2 teaspoon ground pepper, 1 teaspoon sweet paprika and 1/4 teaspoon hot paprika. 3. Line a loaf pan with baking paper and pour in the mixture. 4. Bake at 160°C for about 2 hours, until the center reaches 71°C. Leave the loaf to cool for 30 minutes, then refrigerate it for 2 hours before serving cold.

Notes

I serve it with dark bread and pickles; it’s a bit like drob, only this is a meatloaf without organ meats. Once cooled, keep it covered in the fridge and eat it within 3 days. For the pork and beef mince, I look for a mixture with a little fat; very lean meat makes the slices drier. Meaty peppers can add more moisture, so after washing them I dry them well and remove the seeds. A loaf pan about 25 x 11 cm holds the mixture in a good layer; in a much wider pan, the edges brown faster. Cooling is the step many people rush, and a warm slice breaks more easily than a cold one. For a version without heat, replace the two hot peppers with two more bell peppers and leave out the hot paprika. The eggs bind the mixture and are the allergen to keep in mind.