Boiled beef and vegetable loaf blend ground beef with breadcrumbs, parmesan and veggies, steamed or boiled for a moist and flavorful dish.
How to Make Beef and Vegetable Loaf
Description
Boiled beef and vegetable loaf blend ground beef with breadcrumbs, parmesan and veggies, steamed or boiled for a moist and flavorful dish.
Ingredients
Instructions
Prepare the Vegetables
Wash the bell pepper, carrot and parsley thoroughly. Finely chop the onion and bell pepper using a sharp knife. Grate the carrot on the finer side of a grater to ensure it blends well with the loaf. Mince the garlic finely to avoid overpowering chunks. Place all prepared vegetables in a bowl.
Tip: Use fresh vegetables for the best flavor and texture. Pre-chopping saves time during assembly.
Mix the Meat Mixture
Whisk the ground beef, breadcrumbs, grated parmesan cheese, egg, Worcestershire sauce, minced garlic and prepared vegetables. Add a pinch of salt and a dash of pepper for seasoning. Using clean hands, gently mix the ingredients until evenly combined, ensuring the vegetables and seasonings are distributed throughout the meat. Avoid overmixing, which can make the loaf dense.
Tip: Mixing by hand ensures better control over the consistency and avoids over-processing.
Shape the Loaf
Transfer the meat mixture to a clean, flat surface or a sheet of parchment paper. Shape it into a loaf approximately 6 inches long and 3 inches wide, ensuring it is compact and holds well. Gently press down the top and sides for a uniform shape.
Tip: Use slightly wet hands to prevent sticking while shaping the loaf.
Prepare the Cooking
Fill a deep pot with water, ensuring it is wide enough to fit a steamer basket or rack. Place the steamer basket in the pot, ensuring it sits above the water level. Grease a heatproof dish or the basket lightly with butter to prevent sticking.
Tip: Use a pot with a tight-fitting lid to trap steam and cook the loaf evenly.
Steam the Loaf
Carefully place the shaped loaf into the greased dish or directly on the steamer basket. Cover the pot with the lid and bring the water to a gentle boil over medium heat. Steam the loaf for 45-50 minutes, checking occasionally to ensure the water level does not run low. Add hot water as needed to maintain steaming.
Tip: Avoid opening the lid too frequently to maintain a consistent cooking temperature.
Add the Ketchup Topping
Once the loaf has steamed for 40 minutes, carefully lift the lid and spread a thin layer of ketchup over the top of the loaf, using a spoon or spatula. Replace the lid and continue steaming for 5-10 minutes, allowing the topping to set.
Tip: For a tangier flavor, mix a small amount of Worcestershire sauce into the ketchup before spreading.
Cool and Serve
Carefully remove the steamed loaf from the pot using tongs or a spatula. Transfer it to a serving plate and let it rest for 5 minutes to firm up slightly before slicing. Use a sharp knife to cut into even slices and serve warm with vegetables or a dipping sauce.
Tip: Letting the loaf rest ensures clean slices and prevents it from crumbling.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 15g24%
- Cholesterol 90mg30%
- Sodium 450mg19%
- Total Carbohydrate 10g4%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
HELPFUL TOOLS:
Steamer basket, large mixing bowl, spatula, sharp knife, chopping board
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