Lower-GI Italian meatloaf
Lower GI – but not in flavour – this dish of veal and pork meatloaf is a one pot wonder.
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Hey everyone, I hope you’re having an incredible day today.Hey everyone, it is John, satisfactory to my recipe page. Today, we’re going to make a distinctive dish, Lower-GI Italian meatloaf. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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To get started once this recipe, we have to prepare a few components. You can cook Lower-GI Italian meatloaf using 14 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Lower-GI Italian meatloaf:
- 4 slices soy and linseed bread, crusts removed
- 300g lean veal mince
- 250g lean pork mince
- 1 small zucchini, grated
- 1 small carrot, peeled, grated
- 3 green onions, thinly sliced
- 1/4 cup pine nuts, toasted
- 1/4 cup way in flat-leaf parsley leaves, chopped
- 1/4 cup active basil leaves, shredded
- 1/4 cup 97% fat-free semi-dried tomatoes, finely chopped
- 1 egg yolk, lightly beaten
- 1/4 cup Bulla Cottage Cheese
- 200g green beans, 300g broccoli and
- 750g chat potatoes, steamed, to utility
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Instructions to make Lower-GI Italian meatloaf:
- Preheat oven to 180C/160C fan-forced. Grease a 7cm-deep, 10cm x 20cm (base) loaf pan. Line in the same mannerism quirk as baking paper, allowing 2cm overhang at long ends. Process bread until crumbs form.
- add up mince, zucchini, carrot, onion, pine nuts, parsley, basil, tomato, egg, cheese and breadcrumbs in a bowl. Season afterward pepper. Press mixture into prepared pan.
- Bake for 50 minutes to 1 hour or until meatloaf is cooked through and given to touch. Set aside for 10 minutes. Lift out onto a board. Slice. help past vegetables.
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