HOW TO MAKE A SENSATIONAL VEGGIE MEATLOAF@PAULINA'S KITCHEN CAN BY VIOLETTA

HOW TO MAKE VEGGIE MEATLOAF@PAULINA'S KITCHEN CAN BY VIOLETTA. SENSATIONAL, COLORFUL, DELICIOUS, TASTY AND AROMATIC. Ingredients: 2 LBS Ground or Minced Beef, also commonly known in North America as Hamburger VEGETABLES: Roasted bell peppers(Capsicum), Yellow and Red color, 4 pieces 2 Portabello Mushrooms 1 long eggplant 1 or 2 Beefsteak Tomatoes 2 medium potatoes (red skin) 200-400 grams of Gouda cheese or any kind of cheese, no processed cheese SPICES & HERBS: Salt & Pepper 2 Tablespoons Mirin (Japanese sweet rice wine) Chicken seasoning powder (Thyme, Sage, Marjoram, Rosemary, Black pepper & Nutmeg) 2 Tablespoons Garlic Powder 1/2 cup Panko bread crumbs 1/2 cup chopped Italian Parsley or Flat leaf parsley 1 egg Cooking oil, any kind, olive oil, peanut oil or avocado oil, etc. Freshly grated sweet onions about 1/4 cup and 2 pieces garlic (sautéed) Add the above ingredients or spices into the ground beef that was placed in a bowl METHOD: This looks complicated but it's not Take the ground beef out from the fridge and from its package and place in a large glass bowl, set aside to room temperature Gather all the veggies, wash & dry except the Portobello mushroom Roast the Bell peppers by turning on the stove and place them on the open fire until the skin blacken, put them aside to cool then rub the skin with a paper towel to remove the burnt skin, wash in running water. Peel off unburnt skin. Cut in half, take off the seeds and veins. For bigger size, cut in 4 pieces and set aside for later. Take the beefsteak tomatoes and slice it in disc about 4-5 slices. Set aside. Take the Portobello mushrooms out of the package. Take out the dark part underneath by scooping out with a spoon or just scrape it with your fingers, take out the stem and you can save it for other cooking. Slice the mushroom about 1/4 inch, put it in a bowl and set aside Take the long eggplant and cut in half then slice thinly, set aside. Grate the cheese then set aside. PRE COOKING THE VEGGIES: Roasted Bell the peppers are good to go. On a medium heat pan, drizzle 1 Tablespoon cooking oil. Add the sliced eggplant in one layer, cook for about 1-2 minutes on each side, set aside. On the same pan, sautee or sear the sliced beefsteak tomatoes on both sides to soften. Sprinkle with salt & pepper then set aside. Slice potatoes in disc and cook on the same pan or boil in shallow water until soft, set aside. HAMBURGER: Take a loaf pan, drizzle 2 Tablespoons oil then brush the oil on all sides and corners of the pan, set aside. Take the bowl of hamburger, add all the spices and herbs (see above) then mix well, best to use hands to incorporate all the ingredients together. Next, divide the hamburger into sections and create a crust on the pan, see video for illustration. Make sure to pat down on the bottom and sides, evenly. Gather all the veggies, start layering down the half of the sliced potatoes at the bottom of the hamburger crust. Next, layer generous amount of grated cheese on top of the potatoes. Next layer will be the roasted peppers, pack it down, add more grated cheese in one layer. Next layer is the tomatoes, more cheese. Next is the Portobello mushrooms, then more bell peppers. Add more cheese on top. Finally, layer the eggplant and more tomatoes on top then more cheese. Last is the half of the potato slices at the very top, Sprinkle more cheese. Now, seal the sides with the remaining hamburger. Cover the loaf pan with aluminum foil. Do not seal completely to let some steam out. BAKING: In a pre heated oven on 375 F, stick the loaf in the oven and cook for about 60-70 minutes. Make sure to place an extra sheet of pan under the loaf pan before placing in the oven. This is to catch the drippings and extra juice, and to prevent spillage into the burner. Take the foil out 10-15 minutes before cooking time. Add more cheese on top and put back in the oven for 5 minutes just to melt the cheese and brown the top. Turn off the oven. Take loaf out to cool for about 5 minutes, then take a large plate to invert the loaf. Juices will run so be careful. Better to drain the pan before inverting. Reserve the meat juice to make gravy later. READY TO SERVE WHILE HOT OR WARM: Slice or cut Veggie Meatloaf in desired portion, drizzle with the gravy and enjoy. See video. For leftovers, or for one person, cut desired portions, best to cut a day after when cooled from the fridge. Wrap each portion in brown paper like a parcel, arrange in a large freezer bag making sure to squeeze the air out before sealing. Store in your freezer compartment, good for 1-2 months, if it will last that long before eating them. THANK YOU FOR WATCHING. SUBSCRIBE, LIKE, SHARE AND CLICK THE BELL FOR NOTIFICATION OF MY NEWLY UPLOADED VIDEO ON YOUTUBE. LEAVE A TRAIL ON THE COMMENT SECTION TO LET ME KNOW OF YOUR VISIT. MUSIC BACKGROUND from Youtube Audio Library TITLE: Chords of Harmony Artist: Aakash Ghandi Aakash Ghandi, mp3 3:08 minutes