Ingredients
- 1 bell pepper any colour, finely diced
- 500 ml zucchini chopped fine, skin included
- 250 ml portobello or shitake mushrooms chopped fine
- 1.75 ml red pepper flakes
- 5 cloves garlic minced
- salt and freshly ground pepper
- 2 large eggs lightly beaten
- 15 ml fresh thyme leaves finely chopped
- 60 ml fresh parsley leaves chopped
- .22 kg ground pork
- .22 kg ground beef
- 250 ml panko (Japanese) or other fine bread crumbs
- 125 ml grated parmesan cheese
- 125 ml ketchup
- 30 ml Worcestershire Sauce
Servings: people
Units:
Instructions
- Preheat oven to 200° C (400° F)
- Heat the oil in a large saute pan over high heat. Add the fresh vegetables, red pepper flakes, and salt and pepper, to taste, and cook 5 minutes. Add garlic and set aside.
- Whisk together the eggs and herbs in a large bowl.
- Add the meat, bread crumbs, cheese, ketchup, Worcestershire sauce, and the cooled vegetables and mix together. Place the mixture in a bread tin or casserole dish.
- Bake for 60 minutes or until an inserted knife comes out clean. Remove from oven and rest for ten minutes.
Recipe Notes
Experiment with any combination of vegetables, including cabbage, carrots, corn, garlic greens or scapes, kale, leeks, peas, spinach, squash or turnips.
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