Mini Leek Wrapped Meatloaves
Ingredients
- Ingredients
- 1 stick Leeks
- salt
- vegetable oil (for the mold)
- 1 stale White roll
- 1 small onion
- 1 garlic clove
- 1 Tbsp pickled, dried Tomatoes
- 1 tsp butter
- 250 grams mixed Ground meat
- 1 Tbsp freshly chopped parsley
- 1 egg
- 1 tsp freshly chopped thyme
- 1 Tbsp medium unionists Mustard
- freshly ground peppers
- 1 scoop (approximately 4 1/2 ounces) Mozzarella (ca. 125 g)
- Thyme flower (for garnish)
Preparation steps
Preheat the oven to 120°C (approximately 250°F) Halve the leeks lengthwise, wash and then blanch in a pot of boiling salted water for about 1 minute. Drain and rinse under cold water. Separate the leaves and spread on a kitchen towel to dry.
Brush 4 ramekins lightly with oil and line with the leeks, so that there's an overhang. Soak the bread in lukewarm water to soften, then squeeze dry.in cold water. Peel the onion and garlic and chop finely.
Drain the tomatoes and cut into small cubes. Heat the oil in askillet and cook the onions and garlic until translucent. Combine the ground beef with the bread, the onion-garlic mixture, parsley, tomato, egg, thyme, mustard, salt and pepper and knead.
With damp hands shape it into 4 balls and press into the leek-lined ramekins. Fold the overhang over the top to enclose the meat.Bake until firm, 25-30 minutes. Drain the mozzarella, cut crosswise into 4 slices and place a disc on top of the leek.
Place in the oven, and bake until the cheese has melted, about 10 minutes. Heat the broiler and broil until the cheese is golden brown. Serve with thyme flowers to garnish.
