Mozzarella Meatloaf with Creamy Orecchiette
with stewed peppers, roasted broccoli & pesto
Broccoli is echt een supergroente! Het bevat namelijk een grote hoeveelheid aan vitaminen, is zeer vezelrijk én zit boordevol ijzer.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Garlic
¼ piece
Red onion
5 g
Fresh basil
(May be present Celery)
150 g
Seasoned minced meat blend
(May be present Celery, Soy, Gluten, Egg, Mustard)
25 g
Panko breadcrumbs
(Contains Wheat)
½ sachet(s)
Sicilian-style herb mix
½ bulb(s)
Mozzarella
(Contains Milk)
90 g
Orecchiette
(Contains Gluten, Wheat May be present Egg, Mustard, Soy, Lupin)
20 g
Green pesto
(Contains Cashews, Milk May be present Peanuts, Tree nuts)
50 milliliters
Heavy cream
(Contains Milk)
15 g
Grated Italian cheese
(Contains Milk)
1 piece
Bell pepper
100 g
Broccoli
Not included in your delivery
30 milliliters
[Plant-based] milk
1.5 tablespoon
Olive oil
½ tablespoon
White balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 210°C. Crush or mince the garlic. Finely chop the onion. Cut the basil leaves into ribbons. In a bowl, combine the mince with the milk, panko, onion, Sicilian herbs, half each of the garlic and basil and a pinch of salt. Roll out the meatloaf mixture, place the mozzarella in the middle and fold the minced meat over it. Knead into a flat ball and make sure it is well sealed.
Boil plenty of water with a generous pinch of salt for the orecchiette. Spread the meatloaf with 1/2 tbsp olive oil per person. Transfer to a baking dish, cover with aluminium foil and bake in the oven for 25 - 30 minutes. Remove the foil for the final 10 minutes. Cut the bell peppers into strips in the meantime.
Boil the orecchiette for 10 - 12 minutes until al dente, covered with the lid. Meanwhile, heat 1/2 tbsp olive oil per person in a frying pan with a lid. Fry the bell pepper with 1/2 tbsp white balsamic vinegar per person for 10 - 12 minutes until soft, covered with the lid.
Cut the head of the broccoli into florets and dice the stem. On a baking sheet lined with baking paper, mix the broccoli florets with 1/2 tbsp olive oil per person and the rest of the garlic. Season to taste with salt and pepper and roast in the oven for 10 - 12 minutes.
Drain the orecchiette, transfer back to the pan and stir in the pesto, cream and half of the Italian cheese. Heat the orecchiette for 4 - 5 more minutes over low heat.
Serve the orecchiette on a deep plate. Serve the meatloaf in a serving dish or on a plank. Garnish with the rest of the Italian cheese. Serve the broccoli florets in a nice serving dish. Serve with the bell pepper and garnish with the rest of the basil.