1000 g | «The Green Mountain»-Meatloaf |
200 g | vegan mayonnaise |
90 g | tomato ketchup |
10 g | horseradish (fresh or ready – made) |
150 ml | water |
100 g | plain flour |
150 g | breadcrumbs, light |
300 g | Iceberg lettuce, washed, whole leaves |
10 pcs. approx. 80 g | Breadrolls |
1.
Bake «The Green Mountain»-Meatloaf in the preheated Combi/Steamer oven at 150°C and 20 % humidity to 90°C core. temperature, cool down immediately.
2.
Mix flour and water together to make the batter.
3.
For the cocktail dip, mix the vegan mayonnaise with the ketchup and horseradish.
4.
Cut the meat loaf into 100 g slices and cover with the batter, then roll in the breadcrumbs.
5.
Cut the bread rolls in half and place a lettuce leaf on the bottom.
6.
Deep fry the meatloaf until crispy.
7.
Place a slice of meatloaf on the lettuce and add cocktail sauce. Place the bun lid on top.
Tip: Instead of cocktail sauce, try using a vegan mustard or vegan curry dip which are also suitable. The meatloaf does not necessarily have to be deep-fried; alternatively you can saute the slices in a frying pan for perfect results .