This savory baked minced meat dish is perfectly paired with a tangy pickled vegetable mixture, making it a hearty and flavorful meal that’s easy to prepare and satisfying for any occasion.
Preparation Time:
Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Ingredients
For the Meat Mixture:
1 kg (2.2 lb) minced meat
200 g (7 oz) potatoes, grated
150 g (5.3 oz) carrot, grated
150 g (5.3 oz) onion, finely chopped
1 red bell pepper, finely chopped
20 g (0.7 oz) dill and parsley, finely chopped
30 g (1 oz) garlic, minced
2 eggs
10 g (0.35 oz) salt
5 g (0.18 oz) black pepper
5 g (0.18 oz) red paprika
For the Glaze:
10 g (0.35 oz) sugar
5 ml (1 tsp) vinegar
60 ml (2 fl oz) olive oil, divided
30 ml (1 fl oz) water
For the Pickled Vegetables:
1 red onion, sliced
1 onion, sliced
250 g (8.8 oz) pickled cabbage with carrot, chopped
3 pickled cucumbers, chopped
Directions
Preheat the Oven: Preheat your oven to 180°C (356°F).
Prepare the Meat Mixture: In a large bowl, mix together the minced meat, grated potatoes, grated carrot, chopped onion, chopped red bell pepper, chopped dill and parsley, minced garlic, eggs, salt, black pepper, and red paprika.
Spread in the Baking Tray: Spread the meat mixture evenly in a 35 x 42 cm (14 x 16.6 in) baking tray.
Prepare the Glaze: In a small bowl, mix together the sugar, vinegar, 30 ml (1 fl oz) olive oil, and water. Pour this mixture over the meat in the tray.
Bake the Meat: Bake in the preheated oven for 25 minutes.
Sauté the Vegetables: While the meat is baking, heat the remaining 30 ml (1 fl oz) olive oil in a pan and sauté the sliced red onion and sliced onion until soft. Add the chopped pickled cabbage with carrot and chopped pickled cucumbers to the pan. Season with black pepper and cook for a few more minutes.
Serve: Once the meat is done baking, remove it from the oven and let it cool slightly. Serve the baked minced meat with the pickled vegetable mixture on the side.
Serving Suggestions:
Serve with mashed potatoes for a hearty meal.
Pair with a fresh green salad for a lighter option.
Garnish with extra fresh herbs for added color and flavor.
Serve with a dollop of sour cream for a creamy texture.
Enjoy with crusty bread to soak up the juices.
Cooking Tips:
Grate the potatoes and carrots finely to ensure even cooking.
Use a baking tray with sides to prevent any juices from spilling.
Make sure the meat mixture is spread evenly for consistent baking.
Adjust the seasoning to your preference for a spicier or milder taste.
Let the meat rest for a few minutes before cutting to retain moisture.
Nutritional Benefits:
Rich in protein from the minced meat and eggs.
Carrots and bell pepper provide a good source of vitamins A and C.
Pickled vegetables add probiotics for gut health.
Potatoes offer potassium and dietary fiber.
Dill and parsley are rich in antioxidants and add fresh flavor.
Dietary Information:
Contains eggs and meat; can be modified for dietary preferences.
Gluten-free if served without bread or with gluten-free bread.
Contains no dairy unless served with sour cream as a topping.
Nutritional Facts (per serving):
Calories: 320
Protein: 20 g
Carbohydrates: 18 g
Fat: 20 g
Fiber: 3 g
Sugar: 4 g
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave until heated through.
Can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
Why You’ll Love This Recipe:
The combination of baked meat and tangy pickled vegetables creates a perfect balance of flavors.
It’s easy to prepare with simple ingredients you likely already have on hand.
The dish is versatile and can be served with various sides to suit your preference.
Great for meal prep—make ahead and enjoy throughout the week.
A comforting, hearty meal that’s perfect for family dinners.
Conclusion: This Baked Minced Meat with Pickled Vegetables is a flavorful and satisfying dish that brings together the savory taste of baked meat with the zesty crunch of pickled veggies. It’s easy to make, versatile, and perfect for any occasion, from a weeknight dinner to a weekend family gathering. Enjoy the comforting flavors and the ease of preparation, making it a go-to recipe in your kitchen.
Frequently Asked Questions:
Can I use ground turkey instead of beef?
Yes, you can substitute ground turkey for a leaner version of this dish.
Can I make this dish ahead of time?
Absolutely! You can prepare the meat mixture and vegetables in advance, then bake when ready.
What can I use instead of pickled cabbage?
Sauerkraut or finely chopped fresh cabbage can be used as a substitute.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Can I add other vegetables to the meat mixture?
Yes, you can add grated zucchini or chopped spinach for extra nutrition.
