Vegetable meatloaf

Remember the side dish that I have in my Shaun the Sheep Bento #77 , the meatloaf?

I was quite surprise when an observant  friend, Ms. KP told me  she like the veggie meatloaf idea and  would try to persuade his boy into eating veggie through this dish. Hopefully it will work, good luck KP, here is the requested recipe.

Veggie meat loaf

The recipe was actually a modification of of vegetable beef rolls that I saw in one of the Japanese bento book. I change the sliced beef into minced meat.

Ingredients:

  • ½ carrot, blanched and cut into 2.5 inch and into 8 long and smaller pieces
  • 6-8 green beans, blanched and cut into 2.5 inch
  • 300 gr minced beef
  • 1/2 white bread, crust removed, tear into small pieces and soaked in 2 tablespoon milk.
  • 1 /2 egg (whisked)
  • salt and pepper to taste
  • 2 tablespoon oil
Glaze soy sauce :
  • 3 tablespoon soy sauce
  • 2 tablespoon sugar
  • 2 tablespoon mirin (optional)
  • 1/2 teaspoon sugar

Steps :

  1. Mix beef with egg add the moisten bread , salt and pepper, mix until all ingredients combined and set aside in the freezer for about 20 minutes, the slightly frozen mixture will make it easier to shape into roll.
  2. Cover sushi bamboo mat with cling wrap and then spread 2 table spoon of the meat mixture on the mat, place the carrots and green beans on top of the meat mixture. Add another portion of meat mixture and then roll the bamboo mat to form a roll, use a little pressure to ensure veggies and meat blend solidly inside.
  3. Steam the meat mixture (with the plastic wrap still on) to ensure the shape is intact, alternate is to pan fried  in non sticky pan, remove plastic wrap (but it is quite difficult to keep the round shape)
  4. Use tooth pick to check, if the pick come out clean,means meatloaf is cooked. Remove plastic wrap.
  5. Over low heat cook all sauce ingredients until simmer and then roll the steamed meatloaf into the sauce, cook for a while until meatloaf surface is brownish and well coated with sauce.
  6. Cut into slices and serve with rice. Add more sauce as preferred.

Notes : Since I like to make this meatloaf for bento stash/filler, I like to skip step no.5 or use a little sauce only,  freeze them in rolls and cut into slices upon needed.

 

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