Time for another beetroot recipe, don't you think?
Here's a nifty way to make your everyday meatloaf slightly more interesting, colourful and flavourful - by adding some grated cooked beetroot. The resulting "beetloaf" doesn't just have an amazing colour, but it's also lovely and moist. I like to serve this with a cold tartar-style sauce, and some mashed potatoes.
Meatloaf with beets
(Peedi-hakklihavorm)
Serves six to eight
500 g mince (I used a mixture of 70% beef and 30% pork)
400 g cooked beetroot, grated
2 finely chopped onions
100 ml (6-7 Tbsp) dried breadcrumbs
1 large egg
some freshly grated nutmeg
salt and black pepper
Combine all ingredients in a bowl, mixing until you've got a uniform mince mixture.
Take a large loaf pan and brush it with melted butter or oil. Transfer the mince mixture into the loaf tin, smooth the top.
Bake in a pre-heated 200 C / 400 F oven until it's cooked through and lovely golden on top.
Meatloaf with beets
(Peedi-hakklihavorm)
Serves six to eight
500 g mince (I used a mixture of 70% beef and 30% pork)
400 g cooked beetroot, grated
2 finely chopped onions
100 ml (6-7 Tbsp) dried breadcrumbs
1 large egg
some freshly grated nutmeg
salt and black pepper
Combine all ingredients in a bowl, mixing until you've got a uniform mince mixture.
Take a large loaf pan and brush it with melted butter or oil. Transfer the mince mixture into the loaf tin, smooth the top.
Bake in a pre-heated 200 C / 400 F oven until it's cooked through and lovely golden on top.
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