Broccoli and Meatloaf Quesadilla

Ingredients:

Quesadilla

• 3 wheat tortillas
• 1 small head of broccoli, separated into small florets (stems discarded)
• 1 carrot, finely shredded
• Juice of 1 lime plus 1 lime wedges for serving
• 1/2 cup cilantro, coarsely chopped
• 1/4 cup chopped pickled jalapeno peppers plus 3 tablespoons marinade
• 5 tablespoons olive oil, plus more as needed
• 3 plum tomatoes, diced
• 1/4 small white onion, diced
• 3 cups meatloaf, recipe below
• 230 g of mixed grated Mexican cheeses or sharp cheddar
• Sour cream for serving

Meatloaf

• 1 kg of combined minced meat from beef, pork and veal
• 1 tbsp. panko breadcrumbs
• 2 large eggs
• 1 and 1/4 cups ketchup
• 2 tablespoons Worcestershire sauce
• 4 green onions, finely chopped
• 2 tablespoons chopped parsley, plus more for topping
• 2 tsp chopped thyme
• 350 g small potatoes, cut in half lengthwise
• 3 carrots, sliced ​​2.5cm thick.
• 1/4 cup low-sodium chicken broth
• 2 tbsp. l. brown sugar

Preparation:

1. Preheat oven to 200°C.
   
   Place the broccoli florets in a microwave-safe bowl and add 2 tablespoons of water. Cover with plastic wrap and cook until tender, about 3 minutes. Meanwhile, trim the broccoli stems in the skillet and shred into wide, long strips with a vegetable peeler; transfer to a large bowl. Add the carrots, half the lime juice, cilantro and jalapeño, the marinade, and 3 tablespoons of olive oil; toss to combine.
   
   Rinse the florets under cold water and squeeze out the excess water; add to the pan and stir.
2. Combine the tomatoes, onion, remaining lime juice, cilantro, and jalapeño in a bowl. Mix half of the salsa with the meatloaf.
3. Divide the meatloaf mixture between the tortillas, starting at one end. Sprinkle with cheese, then fold the tortillas in half, enclosing the filling. Heat the remaining 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat.
   
   Fry quesadillas in batches until golden brown, 1 to 2 minutes per side, greasing the pan between batches as needed.
4. Transfer to a baking sheet and bake for 5 minutes, until the cheese is melted. Cut the quesadillas into triangles and serve with sour cream, the remaining salsa, lime wedges, and a garnish of broccoli.
   
   Recipe black bean and meatloaf quesadillas.
   
   

   Meatloaf bread in a slow cooker

   
   Combine ground beef, panko breadcrumbs, eggs, 3/4 cup ketchup, 1 tablespoon Worcestershire sauce, green onions, parsley, thyme, 1 teaspoon salt, and a few grinds of pepper in a large bowl; mix with your hands until combined. Form into a 5 x 9-inch log.
   
   Transfer the meatloaf to a 6.8-quart slow cooker. Arrange the potatoes and carrots on top and around the meatloaf. Pour in the chicken broth. Close the slow cooker and cook for 8 hours on low or 4 hours on high.
   
   When the meatloaf is done, skim off any excess fat from the juices in the slow cooker. In a small bowl, combine the remaining 1/2 cup ketchup, 1 tablespoon Worcestershire sauce, and brown sugar, then stir in 1/4 cup of the juices from the slow cooker. Brush the top of the meatloaf with the glaze. Close the slow cooker and let the meatloaf rest for 10 minutes.
   
   Remove the meatloaf from the slow cooker and cut it in half. Use the meatloaf for the stuffing, and serve the other half with the vegetables, garnished with parsley.