Broccoli meat loaf from a ham cooker
Out of ideas for homemade cold cuts? Check out this broccoli loaf that you can easily prepare in a ham cooker in no time. From now on, your sandwiches will taste better, and you’ll never reach for store-bought cold cuts again!
Cold cuts with vegetables have their fans. Some love them with carrots, mushrooms, sun-dried tomatoes, or bell pepper. The addition of vegetables makes the cold cut look great, and kids go for the slices with colorful vegetable pieces.
You don’t have to arrange them on the sandwich separately—you can prepare a vegetable-and-meat loaf that will intrigue your household. A ham-cooker loaf is a quick, easy-to-make, and healthy cold cut free from artificial additives and preservatives.
Freshly prepared tastes best; however, you don’t have to worry that it will dry out quickly after a few days. Homemade cold cuts do not lose their quality as fast as store-bought counterparts. If you want to keep it longer, vacuum-seal it. The duo formed by a ham cooker and a vacuum sealer lets you enjoy homemade cold cuts for a long time. Don’t lose important nutrients and be sure that your products will be properly protected.
Notes
Recipe for a ham-cooker loaf
How to make a broccoli loaf?
Preparation:
Blanch the broccoli florets in hot water for 3 minutes, then let them drain and cool. In the meantime, mince the meat using the finest plate. Next, add cold water and milk powder. Blend thoroughly until smooth, add the spices, and mix well. Add the prepared broccoli florets. Gently mix so the vegetables are fairly evenly distributed and well coated with meat. Put everything into a bag placed in the ham cooker and press down well so there are no air pockets inside. Close the vessel, insert a thermometer through the hole in the lid, then immerse it in a pot of water so that the water level is above the filling. During poaching, the water should not exceed 90 °C. Once the inside of the loaf reaches 69 °C, remove the ham cooker from the water and cool. When it has cooled, place it in the refrigerator to chill completely, which will help it bind well. Once chilled, the loaf is ready to eat!
