Kale meatloaf
70 min
4
This colourful meatloaf is wrapped in kale, pancetta and carrot and the taste will surprise you.
Ingredients
1
head of kale
salt
1
carrot
1 tablespoon
chopped parsley
1 packet
Fant seasoning mix for meat patties
500 g
mixed ground meat (beef and pork)
100 g
Podravka Majstor Pancetta
PREPARATION
Separate kale leaves, wash, place in boiling salted water and cook briefly (blanche). Grate carrots and chop parsley. Remove the larger kale leaves (about 12 leaves) and dry. Chop the remaining kale. Mix contents of Fant packet in 150 ml water and let stand a few minutes. Add ground meat to Fant, carrots, parsley and chopped kale. Line a greased bread loaf with kale leaves, and top with pancetta strips. Top with meat mixture, then a layer of kale leaves, and alternate, finishing with kale. Cover with foil and bake about 30 minutes in oven preheated to 200°C, then uncover and bake another 10 minutes without foil.
SERVING
Serve warm with a salad.
ADVICE
For even faster preparation, fry meat before adding to loaf, as the cooking time will be shorter.
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It’s okay to be picky sometimes. As long as you have Fant in your kitchen, your cooking will always