Every now and then, everyone at our home had to help our mother in the kitchen on Sunday. When it was my turn, I liked to cook lasagna or stuffed bread. Strangely enough, I never made it when I left home.
I don’t remember exactly what went into that stuffed bread, but it doesn’t matter. The base is a floor backed bread and ground beef. After that, your own creativity must take over.
First, put the oil and grated garlic in the pan as it warms up. The oil will slowly absorb the garlic. You then cook the minced meat till its loose and season it with dry herbs and spices. In this case, we use our spicy steak rub.
This is a small floor backed bread. Once filled, you can easily feed 4 people. With a knife, you loosen the bread, and then you pull everything out of the bread by hand. Crumble half and put in a bowl. You can feed the other half to the birds.
Mix half of the bread with the minced meat and everything else you like. An egg is then added for adhesion. When you fill the bread, you make sure you press everything down well. This way, you get a solid filling that does not fall apart quickly.
The bread can now be placed indirectly on the barbecue. We have put some briquettes on both sides here. The temperature is somewhere between 150 and 200°C. Because the minced meat is already cooked. All that has to happen is for the cheese to melt and the egg to solidify.
The meatloaf is ready after 20 minutes to half an hour. Let it rest for a while, then cut out large pieces to serve.
- 1 medium-sized floor backed bread
- 300 grams of ground beef
- 2 garlic cloves grated
- olive oil
- 2 teaspoons of spicy steak dry rub
- 5 sun-dried tomatoes
- 100 grams of aged cheese
- a handful of sliced fresh parsley
- 1 egg
- Put a pan on the stove and put some olive oil in it. Fry the garlic while the oil warms up, then add the ground beef.
- Season the meat with the dry rub. When the meat is cooked, the pan can be removed from the heat.
- Cut the top cap off the bread and take out all the bread. Crumble half of it in a large bowl. And add the rest of the ingredients.
- Mix everything well and fill the bread with the mixture. Press everything well with the back of a spoon.
- Put the cap back on the bread and indirectly warm the bread at a temperature between 150 and 200°C (300 to 400F). The stuffed bread is ready after about half an hour.