An aromatic meatloaf enhanced by coriander, cumin and bay leaves. Simple to make yet richly satisfying, with the mellow aroma of herbs that the whole family will love.
What to prepare
- 600 gGround Meat
- 20 gPanko Breadcrumb
- 2 tbspMilk
- 0.5 tspGround Coriander Seed
- 1 tspGround Cumin
- 2 tspSmoked Paprika
- 1 tspSalt
- Pepper (As desired)
- 5Dried Bay Leave
- 1 tbspOlive Oil
- 100 gGreek Yoghurt
- 1Garlic clove, grated
- Salt (As desired)
- 30 gCucumber, cut in half lengthwise and finely sliced
1) Mix all the ingredients in a bowl until the mixture coheres into a ball.
2) Using plastic wrap, mold the ball into a loaf shape. Remove the plastic wrap and smooth down the surface of the meatloaf, easing the air out as you go. (This is easier if you wet your hands first. A smooth surface is important because it stops the meat juices leaking out while the meatloaf is cooking.)
3) Place the bay leaves on top of the loaf.
4) Leave the loaf to stand at room temperature for 30 minutes before placing it in the oven.
5) Paint the surface with 1 tbsp of olive oil. Place the glass tray on the wire shelf, set the meatloaf on the glass tray, and then slot the wire shelf into the middle shelf position.
6) Cook on Combi 4 (Convection 230ºC + Grill High + Microwave 300 W) for 20 minutes.
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