Kefired meatloaf, WAS Pelmenji

[Guest guest]

Yes, I will try the pelmenji with kefir - just gotta restock the

rice flour. I advertised my whole food cooking course for sale on my

site and got a taker pretty much straight away. So now I'm

frantically finishing writing it so i can stay one step ahead!! Up

to " baking " at the moment. I asked my official taster what he'd like

me to work on and he said doughnuts. Oh I said and passed onto the

next thing. But now I've got a starting point and will try the jam

pop tart version on him. Thanks, Heidi Jean.

Now onto the meatloaf.....

The reason I thought about kefiring the meat, was that I wanted to

try a meatloaf with no breadcrumbs and thought it might be more

tender this way. Not sure whether it really was or not, but turned

out pretty OK. I thought it needed a bit more salt and seasonings,

but it got the thumbs up from my official taster.

deb

Apricot Meatloaf

· 500g minced meat – any kind of meat or poultry should work

· 200ml kefir **

· ½ cup dried unsulfured apricots, chopped

· 1 egg

· ¾ cup breadcrumbs from homemade bread

o - OR – ¾ cup basic brown rice (see lesson 9)

o - OR – if you are totally grain intolerant or low carb, use

ground nuts or seeds

o - OR – you can leave it out totally, it will still work

· 1 onion, roughly chopped

· 1 clove garlic, chopped

· 1 large carrot, grated

· 1 zucchini, grated (optional)

· 1 rounded tsp celtic sea salt

· ½ tsp chilli seasoning mix, ground pepper, or cayenne

· 3 Tbs tomato paste

· 1 tsp molasses

· sprinkling of chilli seasoning

In the morning, mix the mince and 150ml of the kefir together in a

large bowl. Mix the chopped apricots with the rest of the kefir.

After an hour or two, when the apricots have soaked up all the

kefir, mix with the mince. If you won't be around to do this, mix

the apricots, mince and kefir together from the beginning.

About an hour and a half before you want to eat, preheat the oven to

175C (350F). Beat the egg and mix with the breadcrumbs, rice or

ground nuts. Saute the chopped veggies in a little butter. Add the

egg mix and sautéed veges to the marinated meat, along with the

seasonings. Mix well together. Press into a lined loaf or ring tin

and bake for half an hour.

After half an hour, drain off the excess liquid and turn carefully

out onto a baking tray. Mix together the tomato paste, molasses and

chilli seasoning and spread over the top. Cook for another 15-30

mins, till the juices run clear. Let sit for 10 mins before serving.

Serve with steamed vegetables or a huge green salad.

** If you don't have kefir, leave out the marinating step, and add

200 ml cream to the mixture.

>

> Deb:

>

> >I;m salivating....

> >

> >Would kefir work just as well as kefilli?

>

> I don't know, why don't you try it? (I don't have any kefir).

> I'd guess it would, but I'm not sure why this batch did work

> so well. Usually GF doughs are not very elastic.

>

> > PS I tried my kefired meatloaf yesterday which worked pretty

well.

> >I;ll post it later.

>

> Do tell!

>

>

>

> Heidi Jean