Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, sig's cheese filled meatloaf and wilted cabbage. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Sig's Cheese filled Meatloaf and wilted Cabbage is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Sig's Cheese filled Meatloaf and wilted Cabbage is something that I have loved my entire life.
This recipe is very simple to make and a great appetizer. These cheese filled meatballs are tender, moist and perfect for a Holiday party appetizer. Meal Planning, Preparation, How to, Step by Step, and Recipe.
To begin with this particular recipe, we must first prepare a few components. You can cook sig's cheese filled meatloaf and wilted cabbage using 21 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Sig's Cheese filled Meatloaf and wilted Cabbage:
- Make ready Meatloaf
- Get 500 grams minced pork
- Take 250 grams minced beef
- Make ready Good pinch of salt
- Take Good pinch of pepper
- Get Good pinch of garlic powder
- Make ready Teaspoon dried coriander leaves
- Make ready 125 baby spinach, ruccola or robust salad leaves
- Make ready 100 grams cooked ham
- Make ready 100 grams spicy Mexican cheese
- Get 12 slices smoked streaky bacon
- Get Wilted cabbage
- Make ready 1 small Savoy cabbage or other cabbage
- Make ready 1 tablespoon chili oil
- Get 4 tablespoons quality cooking oil
- Get 125 grams unsalted butter
- Prepare 4 tablespoons salt
- Take 1 tablespoon mild mustard
- Take 1/2 teaspoon dried garlic
- Make ready 1 pinch black pepper
- Make ready Pinch nutmeg
Mac and Cheese Recipe - The BEST Macaroni and Cheese Ever! Cover the meatloaf with overlapping cabbage leaves. Put rest of hamburger mixture on top and seal sides. This low carb meatloaf recipe is stuffed with mozzarella cheese and prosciutto before being baked in the oven.
Steps to make Sig's Cheese filled Meatloaf and wilted Cabbage:
- Preheat oven to 190°C. Lay out some baking paper. Mix the meat with salt, pepper, coriander and garlic. Flatten the mixture out on the baking paper into a square about 20 to 25 cm.
- Cover the square with your chosen leaves, you can add very fine julienne carrots or beetroot. Then break some ham and cheese over it.
- Using the paper roll the square closing the middle and making sure that the ends are closed too. Lay out six pieces of the bacon onto aluminium foil, transfer the roll of meat to foil on top of bacon.
- Stretch bacon over roll until they overlap each other slightly. Now put the other slices over top lengthways until the whole roll is covered. Tightly pack roll into tinfoil and transfer to a baking/roasting tin. Put into oven and bake for about 45 minutes to 50 minutes. Remove foil and crisp bacon until it is golden. Use juices to make a gravy. Do check your cooking time to ensure that meat does not go to dry or cheese overcooks.
- In meantime boil baby potatoes in skin, until almost cooked. Add into pan with butter and olive oil, slowly brown until they are like mini baby jackets. Towards end add rosemary and coriander leaves. Slice cabbage very finely. Put into pot. Pour over boiling water, add salt. Set aside for 15 minutes. Drain. Heat a pan with oils season with all spices and mustard on a slow heat until cabbage is soft wilted and oil and butter has been absorbed.
Served with Japanese eggplant and broccoli for some really tasty keto meal prep. As long as all parts of the loaf are "done" according to the thermometer, go by the thermometer - not the time. Savoy cabbage has crinkled, pale green leaves and mellow flavor; you can also use napa (Chinese) cabbage, which has a similarly mild taste. Philly Cheesesteak Meatloaf is officially our new favorite meatloaf in our house. We've been on an everything Philly Cheesesteak kick through the Tools Used in the making of these Philly Cheesesteak Meatloaf: Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives.
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