Argentinian meat pot
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Argentinean meatloaf is one of those dishes that comes out of the oven without a hitch after the initial preparation. Red wine is a good drink to reserve.
Ingredients for four
600g Karelian roast meat 1 tsp salt 4 potatoes 1 bell pepper 1 large onion 4 cloves of garlic 2 tablespoons tomato paste 2 tablespoons of tomato paste 1 tbsp; 4 tomatoes 1/2 dl olive oil 3 tbsp red wine vinegar 1 tsp black pepper 1 tbsp ground coriander 1 tbsp honey 2 dl water 3 bay leaves. Cut into small pieces. Cut the peppers into the same size.
Fry in a frying pan with a spoon. Add 1 tablespoon of olive oil. Season with salt.
Mix the remaining olive oil in a bowl. Stir in the pepper, coriander, tomato puree, honey and vinegar. Flatten the garlic with the blade of a knife and add to the bowl with the peel.
Dice the tomato and remove the stem. Place tomatoes and other vegetables in a bowl and mix. Lift the meat into the bowl, rinse the pan with water and ladle into the bowl.
Place the contents of the bowl into a shallow dish. Immerse the bay leaves in the mixture and bake the meat loaf in a 200C oven for an hour. Check at the beginning to make sure the top layer doesn’t dry out.
