Meatloaf with Vegetable Garnish
8 servings
120 minutes
Meatloaf with vegetable garnish is a gastronomic symbol of cozy home cooking inspired by European traditions. The tender combination of pork, chicken, and bacon infused with the aromas of herbs, garlic, and thyme creates a rich, juicy flavor with subtle spicy notes. Crispy Brussels sprouts and sweet carrots complement the dense texture of the meatloaf, adding balance and freshness to the dish. Baked to a golden crust, this terrine becomes an ideal choice for family lunches and festive gatherings. It can be served as a standalone dish or with sauces that enhance its rich taste. This is not just food; it's a true culinary symphony that reveals the warmth and hospitality of European cuisine.
1
Cut the cabbage heads in half lengthwise, toss them into boiling salted water, and cook for 3 minutes.
- Brussels sprouts: 500 g
- Salt: to taste
2
Peel the carrot and cut it lengthwise into four to six pieces.
- Carrot: 200 g
3
Pass pork, chicken, bacon, onion, garlic, and 50 grams of carrot through a meat grinder.
- Pork neck (collar): 500 g
- Boneless chicken thigh fillet: 200 g
- Bacon: 100 g
- Onion: 2 heads
- Garlic: 2 cloves
- Carrot: 200 g
4
Add softened butter, 4 tablespoons of water, 0.5 tablespoon of leveled salt, and half of finely chopped parsley and celery to the minced meat. Knead the mixture thoroughly by hand, hitting the sides of the bowl to enrich the meat with oxygen and make it elastic.
- Butter: 70 g
- Salt: to taste
- Parsley: 30 g
- Celery leaves: 30 g
5
Grease a rectangular mold for the terrine with high sides with vegetable oil and sprinkle with breadcrumbs.
- Vegetable oil: 60 ml
- Breadcrumbs: 50 g
6
Place the minced meat in a mold, flatten it, and put it in a preheated oven at 180 degrees for 35-40 minutes. Check readiness by piercing the meat with a skewer: the released juice should be clear.
7
Remove the meatloaf and increase the oven temperature to 200–210 degrees. Place the Brussels sprouts and carrots on top of the loaf. Season with salt and pepper, sprinkle with thyme leaves, drizzle with remaining vegetable oil, and put in the oven for 15–20 minutes.
- Brussels sprouts: 500 g
- Carrot: 200 g
- Salt: to taste
- Ground black pepper: to taste
- Thyme: 5 sprig
- Vegetable oil: 60 ml
8
Slice the cooked meatloaf into thick slices and arrange them on plates.