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We hope you got insight from reading it, now let’s go back to sig's cheese filled meatloaf and wilted cabbage recipe. You can have sig's cheese filled meatloaf and wilted cabbage using 21 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to cook Sig's Cheese filled Meatloaf and wilted Cabbage:
- Take Meatloaf
- Get 500 grams minced pork
- Use 250 grams minced beef
- Provide Good pinch of salt
- Use Good pinch of pepper
- Get Good pinch of garlic powder
- Take Teaspoon dried coriander leaves
- Use 125 baby spinach, ruccola or robust salad leaves
- Provide 100 grams cooked ham
- Take 100 grams spicy Mexican cheese
- You need 12 slices smoked streaky bacon
- You need Wilted cabbage
- Provide 1 small Savoy cabbage or other cabbage
- Take 1 tablespoon chili oil
- Provide 4 tablespoons quality cooking oil
- Take 125 grams unsalted butter
- Provide 4 tablespoons salt
- Prepare 1 tablespoon mild mustard
- Take 1/2 teaspoon dried garlic
- Get 1 pinch black pepper
- Take Pinch nutmeg
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.
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