Succulent Jerusalem artichoke

Meatloaf is a perfect winter recipe, a good alternative for those who make it with olive oil. The mild sweetness of the local curd adds a pleasant flavor to the meat dish.

If I don't use an extra spice in meat dishes, I definitely use 1 or 2 bay leaves. In this way, I suppress the intense meat smell.

I used the beef from the freezer while preparing the dish. Veal takes longer to cook than lamb. For this reason, you can check the meat from time to time and add 1 glass of hot water if the water is low.

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Ingredients for the Meatloaf Recipe

• 500 g yams
• 250 g of cubed meat
• 2 medium onion
• 1 carrot
• 4 cups water + 1 more if needed
• 5 tablespoons of oil
• 1 cloves of garlic
• 1 bay leaf
• salt
• black pepper

How to Make a Meaty Yam Recipe?

1. Peel the Jerusalem artichokes, cut them into 4 pieces and put them in a bowl of water.
2. Peel and slice the carrot. Chop the onions and garlic.
3. Put the oil in the pan and heat it up, add the onion and garlic to the pan and fry them until they turn slightly pink.
4. Add the meat to the pinking onions and fry it on medium heat until it releases its juice.
5. Add 4 glasses of water, carrots and bay leaves to the meats that absorb the water.
6. Cook on low heat with the lid closed for about 40 minutes until the meat is tender.
7. Check if the meat is cooked, if it is cooked, add salt and pepper and add the macaroni.
8. Cook for about 12-15 minutes until the yams are cooked and remove from the stove. Serve hot.