Fried meatloaf with vegetables and sauce

Ingredients

Meatloaf

• Chicken or beef mince: 200 - 300 g

• Onion: 1, chopped

• Garlic: 2 - 3 cloves, chopped

• Breadcrumbs: 30 - 40 g

• Egg: 1

• Milk: 20 - 30 ml

• Salt: 3 - 4 g

• Black pepper: 2 - 3 g

• Olive oil: 10 - 15 ml

• Tea seasoning：3- 5 g

Sauce

• Tomato paste: 150 - 200 g

• Mushrooms: 3 - 4, sliced

• Onion: half, chopped

• Garlic: 1 - 2 cloves, chopped

• Olive oil: 10 - 15 ml

• Salt: 2 - 3 g

• Black pepper: 1 - 2 g

• Dried herbs (e.g. thyme, rosemary): 1 - 2 g

Roasted vegetables

• Pumpkin: 100 - 150 g, chopped

• Brussels sprouts: 100 - 150 g

• Olive oil: 10 - 15 ml

• Salt: 2 - 3 g

• Black pepper: 1 - 2 g

• Dried herbs (such as rosemary): 1 - 2 g

Tomato cup

• Tomatoes: 2 - 3

• Bread crumbs: 20 - 30 g

• Parmesan cheese (optional): 20 - 30 g, grated

• Olive oil: 10 - 15 ml

• Salt: 1 - 2 g

• Black pepper: 1 - 2 g

Instructions

1. In a bowl, mix chicken or beef mince, chopped onion, minced garlic, bread crumbs, egg, milk, tea rubs, salt and black pepper and stir well.

2. Divide the mixture into 2 - 3 portions and roll into round cakes.

3. Heat olive oil in a frying pan, add the meat patties and fry over medium-low heat until both sides are golden brown and cooked through.

4. Heat olive oil in another frying pan, add chopped onion and minced garlic and sauté until fragrant.

5. Add mushroom slices and continue to fry until soft.

6. Add tomato paste, salt, tea rubs, black pepper and dried herbs, stir well and simmer for 5 - 7 minutes.

7. Preheat oven to 200 - 220°C.

8. Place pumpkin cubes and Brussels sprouts on a baking sheet, drizzle with olive oil, sprinkle with salt, black pepper and dried herbs and stir well.

9. Bake in preheated oven for 15 - 20 minutes, until vegetables are golden brown.

10. Cut the top off the tomato and scoop out the flesh and seeds to create a hollow tomato cup.

11. Sprinkle the inside of the tomato cup with salt and pepper and fill with breadcrumbs and Parmesan cheese (if using).

12. Drizzle the top of the tomato cup with olive oil and roast in the oven with the vegetables for 10-15 minutes, until the top is golden.

13. Place the fried patties in the center of a plate and drizzle with the sauce.

14. Serve with the roasted vegetables and tomato cups on the side.