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
Servings 10
Cook Time 60 minutes
Ingredients
- 3 pieces Chicken fillet 600g.
- 500 gram Mince beef+pork
- 100 gram bacon
- 1 handful Leek
- 3 cloves Garlic
- 1 pinch Cumin
- 2 teaspoons Seasoning for minced meat
- Salt to taste
- 2 tablespoons Bread crumbs +on the bottom
- 2 tablespoons Cream (33%)
- 3 tablespoons Water with ice
- 50 gram Green olives
- 0,3 piece Bulgarian pepper
- Black pepper to taste
Instructions
- Take any set of meat. I had a package of fillets and a pack of minced meat.
- Cut the fillet into any pieces, crumble the minced meat, add bacon or speck (cut into small pieces).
- Add the onion (I have leeks) and squeezed garlic if desired.
- Spices to taste.
- Pour in the cream.
- Ice water by the spoonful.
- Add the crackers. Mix thoroughly with a gloved hand or spoon.
- Supplements such I have..., as we love.
- Mix again and transfer to the "brick" form. On the bottom-crackers.
- I decided not to tamper everything into one form, part of it fit into a mini mold "brick".
- Tap the form on the table so that there are no voids.
- Bake on moderate heat at 170-180* 1 hour. Left to cool in the oven off.
- Since the fillet is intentionally quite coarsely sliced, the slices should also be cut wide to preserve the shape.
- 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.