Description
Mitlof (meat loaf) gives you lots of scope for imagination in terms of toppings and additives. It can make for a family dinner and festive table. Perfectly replaces the hot snack, cold meats or even burgers. I prefer to serve this dish as a hot. I offer one of my favorite versions - with feta cheese and sun-dried tomatoes.
Ingredients
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Minced meat
1 kg
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Baton
50 g
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Milk
30 ml
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Chicken egg
1 piece
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Onion
1 piece
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Soy sauce
4 Tbsp
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Sour cream
1 Tbsp
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Cheese
100 g
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Sundried tomatoes
4 Tbsp
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The mixture of peppers
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Spices
Cooking
1. Loaf (better than yesterday) and the grate and soak briefly in warm milk.
2. Pork and ground beef mix, onion finely chop and add to stuffing. Crackers gently squeeze and add to the mince. Pepper, add herbs (I have dry, but fresh), knead thoroughly.
3. Add to the minced egg and soy sauce. Again knead thoroughly.
4. Sun-dried tomatoes chopped and tossed with minced meat, trying to keep the tomatoes spread evenly.
5. Distribute the stuffing evenly on the Board, in the middle put crumbled cheese.
6. Wrapping the edges, form into a roll, closing in from all sides, to avoid holes and cracks. Using two blades gently move in the sleeve for baking. Mitlof can be baked directly on the baking sheet, but in the sleeve it is more juicy. Bake in a preheated 190 degree oven for about 45 minutes until tender. 10 minutes until cooked mix 1 tablespoon of soy sauce with sour cream. Cut the sleeve and use a culinary brush to coat the top and sides of loaf. Bake until obtaining a Golden brown.
7. Mitlof cut into slices directly before serving.
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