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Print Recipe
Meat Loaf Recipe
The constant problem is what to take with you to work. Variation on the theme of "fake hare", only with fillet inclusions. Garlic, onion - this is for an Amateur, we love it, so they are present. When hot, it can break, and if you want a beautiful cut, I recommend to cool completely. Silicone shape: 9 cm by 23 cm loaf Height-5 cm
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Take any set of meat. I had a package of fillets and a pack of minced meat.
    Take any set of meat. I had a package of fillets and a pack of minced meat.
  2. Cut the fillet into any pieces, crumble the minced meat, add bacon or speck (cut into small pieces).
    Cut the fillet into any pieces, crumble the minced meat, add bacon or speck (cut into small pieces).
  3. Add the onion (I have leeks) and squeezed garlic if desired.
    Add the onion (I have leeks) and squeezed garlic if desired.
  4. Spices to taste.
    Spices to taste.
  5. Pour in the cream.
    Pour in the cream.
  6. Ice water by the spoonful.
    Ice water by the spoonful.
  7. Add the crackers. Mix thoroughly with a gloved hand or spoon.
    Add the crackers. Mix thoroughly with a gloved hand or spoon.
  8. Supplements such I have..., as we love.
    Supplements such I have..., as we love.
  9. Mix again and transfer to the "brick" form. On the bottom-crackers.
    Mix again and transfer to the "brick" form. On the bottom-crackers.
  10. I decided not to tamper everything into one form, part of it fit into a mini mold "brick".
    I decided not to tamper everything into one form, part of it fit into a mini mold "brick".
  11. Tap the form on the table so that there are no voids.
    Tap the form on the table so that there are no voids.
  12. Bake on moderate heat at 170-180* 1 hour. Left to cool in the oven off.
    Bake on moderate heat at 170-180* 1 hour. Left to cool in the oven off.
  13. Since the fillet is intentionally quite coarsely sliced, the slices should also be cut wide to preserve the shape.
    Since the fillet is intentionally quite coarsely sliced, the slices should also be cut wide to preserve the shape.
  14. The extensions are also visible in the section. That's how we take it with us on rye bread. The rest is stored in a box under a lid in the refrigerator.
    The extensions are also visible in the section. That's how we take it with us on rye bread. The rest is stored in a box under a lid in the refrigerator.

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