Meat loaf - a rich taste bouquet

Description

Meatloaf, French terminology, strongly flavored meat loaf from raw meat, which can then be baked. The recipe I took from the book "Good food - pies, rolls, galantini", but somehow it evolved in the process of preparing reusable and I was surprised to find that the roll I got teams from several recipes, although the taste of it, of course, delicious. It is better to use cold. As seen in the photo and it looks too delicious.

Ingredients

Lamb

1 kg
Brisket

300 g
Bacon

300 g
Chicken egg

2 piece
Onion

1 piece
Lemon peel

1 piece
Cilantro

1 coup
Parsley
Cognac

50 g
Crumb bread

200 g
Thyme

1 tsp
Oregano

1 tsp
Savory

1 tsp
Nutmeg

0.25 piece
Salt
Black pepper

Cooking

This is a fantastic dish. I'm not exaggerating. So rich in taste that it can't even describe. This roll can be called a culmination of all the previously cooked meat dishes. I used the recipe in mutton, but it is replaced by a mixture of beef and pork in equal proportions (well, I love lamb and that's it - can't help myself ). So, the roll of meat with a very rich taste will say it again, if you do not like lamb, feel free to change the mix beef with pork. The taste is almost not affected, only the shades are a few others.

Wash and dry the meat Very carefully cut off all the wires. Grind meat in a blender, as the blender chopped the meat will be more juicy than after the grinder.

Cut into small cubes onion (I have already described how it is easier to do).

Chop the greens. Chop greens together with stems, as all the greens immediately put in the meat and it becomes soft and stems will not be felt.

Chopped smoked pork belly into cubes half a centimeter thick.

Saute the onion in one tablespoon of vegetable oil until soft, not leading to caramelize - about 10 minutes, stirring frequently on low heat.

Put the meat into a large bowl.

Add bread crumbs, chopped bacon, parsley, eggs, cold fried onion, dried herbs, grate the nutmeg, black pepper. Pour in the cognac and season with salt. RUB the lemon peel.

Mix thoroughly. Take a rectangular or other form such size that all the stuffing will fit into it. Lay out the bacon so that it completely covers the bottom of the form, and the remaining part was able to close the beef on top (see photo). The ends of the form close the two strips of bacon appropriate length.

Put the meat in a form so that there was no air. Tamp and level the ground beef.

Cover the stuffing with the remaining pieces of bacon. Don't worry if the bacon will fit over each other. This is normal.

Preheat the oven to 180 degrees and place the dish on a baking sheet. The fact that some of the grease may be ejected from the mold and to prevent it from burning, it is better to put it on a baking sheet. Fry the loaf in the oven for a half hour.

Remove form loaf out of the oven. Put on top of a flat surface and place on top of the load, while the rolls will cool down in a cool place (I took a large flat lid from a pan - I have one of these, laid on top of two stacks of books and put it all on the balcony). When the loaf has cooled, remove the audience on the edges of the congealed fat, or use it along with the loaf.

Slice the roll like a sausage, but gently. The taste of the loaf turns out delicious. I anywhere and in any restaurant, nothing like this had. However, certainly it is in Europe (this applies to those who live there ), but we in Russia simply do not have. I highly recommend this to prepare for the holidays. It is, on bread, just as the meat component in a dish or as an appetizer before the main course.

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