Makes 8-10 servings
Preparation time:25 minutes.
Cooking time:1 - 1-1 / 2 hours
5 ounces carrots, thinly sliced
4 ounces fresh or frozen peas
1 pound of minced meat
3 ounces fresh whole wheat breadcrumbs, made with wheat and gluten-free bread
2 tablespoons of tomato puree
1/2 ounce chopped parsley
2 beaten eggs
4 ounces low-fat Parmesan cheese, shaved
3 eggs, hard-boiled and shelled.
1. Steam carrots and peas until tender and cool. Mix the minced meat with the breadcrumbs, tomato puree, parsley and beaten eggs until well combined. Stir in the carrots and peas.
2. Roll the mixture into a ball and divide it in half. Spoon half the mixture into the bottom of a greased 2-pound loaf pan, pressing down firmly on the corners. Make a slight dip in the center.
3. Sprinkle with the shaved Parmesan cheese. Then place the boiled eggs in a row in the center of the can. Spoon remaining mixture on top and press firmly around sides and top to completely cover eggs.
4. Cover with foil and bake on the middle rack of a preheated 350 degree F oven for 1 1/2 hours.
5. Turn onto a plate and let cool. Cut into slices, sprinkle with chopped parsley and serve. Store any leftover Mutt bread in the refrigerator for up to a week.
