Time: 1 hour 25 minutes
Complexity: easily
Servings: 6

Instead of bread or breadcrumbs, add quick-cooking barley to your meatloaf. It also helps bind the meatloaf together, while also adding fiber and beneficial micronutrients, just like grated carrots. This is a great way to cut down on meat and add more vegetables and grains to your diet. Serve meatloaf as a main dish with a side dish or use it in sandwiches.

Ingredients:

• 700 g of ground meat for meatloaf (a mixture of ground beef, pork, and veal (or turkey))
• 2 cups grated carrots
• 0.5 cups quick-cooking barley
• 2 tbsp chopped fresh parsley
• 1 tbsp finely chopped green onions
• 2 large eggs, lightly beaten
• 1 medium onion, grated
• 1 clove garlic, minced
• 0.5 cups ketchup
• 1 tbsp + 1 tsp Worcestershire sauce
• 2 tsp light brown sugar
• To serve: green salad (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pearl barley, ground beef, minced pork, carrot, Worcestershire sauce, salad mix

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Preparation:

Step 1
• Preheat oven to 175°C. Line a baking sheet with parchment paper.
Step 2
• In a large bowl, combine the ground meat, carrots, barley, parsley, green onions, 1 tablespoon Worcestershire sauce, eggs, onion, garlic, 1/4 cup ketchup, 1.5 teaspoons salt, and 1/2 teaspoon black pepper. Mix with your hands until evenly distributed.
Step 3
• Transfer the mixture to the prepared baking sheet and shape it into a compact oval loaf, approximately 22 x 12 cm. Bake for 30 minutes.
Step 4
• In a small bowl, combine the remaining ketchup and Worcestershire sauce to make a glaze. Remove the meatloaf from the oven and brush the top and sides with the glaze. Return the baking sheet to the oven and bake until the glaze begins to caramelize and a thermometer inserted into the center of the meatloaf reaches 160°F (71°C), about 25 minutes more. Let rest for 10 minutes before slicing and serving. Serve with a green salad.

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