Olive & burghul meatloaves with green beans

 


Olive & burghul meatloaves with green beans

Ingredients (11)

60g (1/3 cup) burghul

185ml (3/4 cup) boiling water

500g lean beef mince

1 carrot, peeled, coarsely grated

2 eggs, lightly whisked

40g (1/4 cup) pitted kalamata olives in brine, drained, chopped

1/4 cup firmly packed coarsely chopped fresh continental parsley

1/2 tsp freshly ground black pepper

2 tbsp tomato paste

1/2 tsp granulated sweetener (Hermesetas Gold brand)

300g green beans, topped

Method

Step 1

Preheat oven to 220°C. Place the burghul and 125ml (1/2 cup) of the boiling water in a large bowl. Set aside for 5 minutes to soak. Add the mince, carrot, egg, olives, parsley and pepper, and stir until well combined. Spoon meatloaf mixture into eight 250ml (1-cup) capacity mini loaf pans. Cover with foil and bake in preheated oven for 12 minutes or until cooked through.

Step 2

Meanwhile, combine the remaining water, tomato paste and sweetener in a bowl and set aside until required. Cook the beans in a saucepan of simmering salted water for 2 minutes or until bright green and tender crisp.

Step 3

Serve meatloaves with the beans and tomato sauce.

 

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