Baked minced meat with pickled vegetables is a hearty, flavorful dish that is perfect for any meal. This recipe combines the rich, savory taste of seasoned minced meat with the tangy crunch of pickled vegetables, making it a balanced and satisfying meal. The dish is easy to prepare and bake, allowing the vegetables and meat to shine through in each bite. Whether you’re preparing this for a family dinner or a gathering with friends, this forgotten delicacy is sure to be a hit.

Full Recipe:

Ingredients:

For the Meat Mixture:

• Minced meat: 1 kg (2.2 lb)
• Potatoes: 200 g (7 oz), finely grated
• Carrot: 150 g (5.3 oz), finely grated
• Onion: 150 g (5.3 oz), finely chopped
• Red bell pepper: 1 piece, finely chopped
• Dill and parsley: 20 g (0.7 oz), finely chopped
• Garlic: 30 g (1 oz), minced
• Eggs: 2 pieces
• Salt: 10 g (0.35 oz)
• Black pepper: 5 g (0.18 oz)
• Red paprika: 5 g (0.18 oz)
• Olive oil: 30 ml (1 fl oz)
• Water: 30 ml (1 fl oz)

For the Dressing:

• Red onion: 1 piece, finely chopped
• Onion: 1 piece, finely chopped
• Olive oil: 30 ml (1 fl oz)
• Vinegar: 5 ml (1 tsp)
• Sugar: 10 g (0.35 oz)
• Salt: pinch
• Water: 30 ml (1 fl oz)

For the Vegetable Mixture:

• Pickled cabbage with carrot: 250 g (8.8 oz)
• Pickled cucumbers: 3 pieces, finely chopped
• Onion: 1 piece, finely chopped
• Black pepper: to taste
• Olive oil: for drizzling

Instructions:

1. Prepare the Meat Mixture:

1. Preheat the oven: Set your oven to 180°C (356°F) to ensure it’s hot and ready by the time you finish preparing the meat mixture.
2. Combine ingredients: In a large bowl, mix the minced meat, finely grated potatoes, finely grated carrot, finely chopped onion, and finely chopped red bell pepper.
3. Add fresh herbs and garlic: Finely chop the dill and parsley (10 g each) and add them to the meat mixture. Then, add the minced garlic.
4. Season: Break the eggs into the bowl with the mixture, and season it with salt, black pepper, and red paprika.
5. Mix thoroughly: Using clean hands or a spoon, mix all the ingredients together until everything is well combined.

2. Bake the Meat:

1. Prepare the baking tray: Lightly grease a baking tray (35 x 42 cm / 14 x 16.6 inches) with olive oil to prevent sticking.
2. Spread the mixture: Evenly spread the meat mixture across the baking tray, ensuring it is level and well-distributed.
3. Bake: Place the tray in the preheated oven and bake the meat for 25 minutes at 180°C (356°F), or until fully cooked through and golden brown on top.

3. Prepare the Dressing:

1. Sauté onions: Heat olive oil (30 ml) in a pan over medium heat. Add the finely chopped red onion and regular onion, and sauté them until they become soft and translucent, about 5-7 minutes.
2. Add vinegar, sugar, and water: Once the onions are softened, add vinegar, sugar, and water, along with a pinch of salt. Stir well and let the mixture simmer for a few minutes, allowing the flavors to meld together.
3. Simmer: Continue simmering the mixture until it slightly thickens, about 3-5 minutes, then remove it from the heat and set it aside.

4. Prepare the Vegetable Mixture:

1. Chop and mix: Finely chop the pickled cucumbers and add them to a bowl with the pickled cabbage and carrot.
2. Add onion and season: Finely chop the onion and mix it into the vegetable mixture. Season with black pepper.
3. Drizzle with olive oil: Finish the vegetable mixture by drizzling it with olive oil and mixing everything together thoroughly.

5. Serve:

1. Slice the meat: Once the baked meat has cooked and cooled slightly, cut it into serving-sized pieces.
2. Plate the dish: Serve the baked minced meat alongside the pickled vegetable mixture on the plate.
3. Drizzle with dressing: Just before serving, drizzle the onion dressing over the meat and vegetables for added flavor.
4. Enjoy: This dish pairs well with crusty bread or mashed potatoes, but is delicious enough to stand on its own. Enjoy!

Cooking Tips:

• Vegetable substitutions: If you prefer, you can substitute the red bell pepper with yellow or green bell peppers for a different flavor. Similarly, you can use ground turkey or chicken instead of minced beef or pork for a leaner option.
• Make-ahead: The meat mixture can be prepared and refrigerated a day in advance. Just be sure to store it in an airtight container in the fridge, and bake when ready.
• Cooking time: If you want a crispier top on the baked meat, turn on the broiler for the last 5 minutes of baking, but keep an eye on it to prevent burning.

Storage:

• Leftovers: Store leftover baked meat in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat leftovers in the oven at 180°C (356°F) for about 10 minutes, or microwave for 2-3 minutes until warmed through.

Nutritional Information (Per Serving):

• Calories: 400 kcal
• Protein: 25g
• Fat: 20g
• Carbohydrates: 30g
• Fiber: 6g
• Sodium: 700mg

FAQs:

1. Can I use other meats for this recipe? Yes, you can substitute the minced beef with other meats like ground turkey, chicken, or pork. Just adjust the cooking time as necessary, depending on the fat content of the meat.

2. Can I freeze this dish? Yes, this dish freezes well. Allow the baked meat to cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 3 months. Reheat in the oven from frozen at 180°C (356°F) until thoroughly heated.

3. Can I add other vegetables to the pickled mix? Absolutely! You can add other pickled vegetables like beets or jalapenos for a bit of extra flavor and spice.

Conclusion:

Baked minced meat with pickled vegetables is a perfect combination of tender, flavorful meat and tangy, crunchy vegetables. This hearty meal is filling and delicious, while the light and refreshing pickled vegetable salad adds a nice contrast to the richness of the meat. It’s a great option for family meals or gatherings, and leftovers are just as tasty. With a little preparation and a lot of flavor, this dish is sure to become a favorite at your table!