April 3, 2015

In fact, it is quite simple to cook meat bread or bread at home. This appetizing and more than satisfying snack is just minced meat with onions, spices and spices, baked in the oven. The highlight lies in the shape of the product - you will need a rectangular baking dish so that the “loaf” of meat geometrically imitates a loaf of bread. Although, if you think critically, it’s easy to argue with tradition - bread can be round or oval ... Well, who will forbid you? As for the composition of the meat "loaf" - a lot of options. Stuffing can be prepared from beef, pork, chicken, turkey or a mixture thereof, which is especially tasty. As a rule, bread, onions, garlic soaked in milk or water are added to the mass, this is for your taste, sometimes - potatoes, grated cheese, prunes and other tasty additives. The degree of sharpness and aroma of the “bread” is determined by the spices and spices added to it, the juiciness of the consistency is achieved by the addition of liquid (water, milk, brine, various sauces), and the density by the introduction of eggs or starch into the mass. Bread rolls can be made even more intricate if you stuff them with boiled eggs, or lay them with layers of filling, or bake them under a layer of cheese or ketchup. You can easily compose the forcemeat composition for your meat “loaf” in such a way that it perfectly matches your taste preferences 🙂 Meat loaves are extremely popular in Germany (cheese, liver, Bavarian), other European countries and the USA. Each "star" chef will present you with his, without a doubt, the "best" cooking option 🙂 But even without using exotic products and sauces, you can easily and quickly make quite a worthy meat "bread" with your own hands, at home, from simple ingredients and serve it as a hot or cold snack to the table to the utter delight of the household. Do not forget that when baking, our “bread”, unlike real bread, does not increase, but, on the contrary, decreases significantly in volume - take meat and a bigger shape 🙂 Today we are preparing a “bread” from ordinary pork minced meat.

• Training:  25 minutes
• Cooking:  1 hour
• It will turn out: 850 gr

Ingredients

1 kg of pork or mixed minced meat

2 eggs

1 medium onion

1-2 cloves of garlic, optional

2-3 slices of stale white bread or loaf

1/3 cup milk

1 teaspoon finished mustard

or 1 tablespoon of mayonnaise

salt, ground black pepper to taste

other spices that you like pork

50 grams of hot tomato ketchup

some vegetable oil to lubricate the mold

How do

1 A loaf weighing approximately 850 grams will be obtained from the following quantity of products.

2 Cut the crusts from slices of bread, and pour the flesh into milk and let it soak well. We thoroughly knead the soaked bread or pass through a meat grinder.

3 Onions peel and chop finely. If you cook minced meat yourself, then onions can be passed through a meat grinder along with meat and bread. You can also pre-onion with vegetable or butter to enhance its aroma.

4 Add minced eggs with a fork, the rest of the milk from soaking the bread, mustard or mayonnaise, salt, pepper, and, if desired, other spices and spices recommended for pork, mix thoroughly.

5 Lubricate the baking dish for bread with vegetable oil from the inside. For greater cohesion, we knock out the forcemeat, forcefully transferring it from hand to hand or from hand to bowl (there may be splashes :-)), give it an oval-oblong shape and place it in the form. We wet our hands with this operation with water or vegetable oil. We distribute the minced meat so that it evenly lies in shape. Top grease with vegetable oil or mayonnaise.

6 Preheat the oven to 180 degrees and place our baked bread. It will take depending on the size of the loaf. When baked on top, a crust forms, the bread looses in volume, and tasty aromatic meat juice oozes from it, which is later rationally used for preparing soup or sauce for meat dishes.

7 Check the readiness of the bread - pierce it in the middle with the tip of a knife or a skewer and lightly press down. Juice oozing from the inside should be completely transparent. The consistency of the bread should be convincingly resilient.

8 Essentially, it’s done 🙂 But if you wish, you can generously spread a loaf of bread on top and on the sides with a layer of ketchup (for this you’ll have to carefully remove the loaf from the mold and place it on a flat metal or ceramic dish) and sprinkle with spices (chili pepper, coriander, thyme, rosemary, Provencal herbs), then place in a hot oven for another so that the ketchup dries up. It will be more effective and sharper 🙂

As a result, our bread is juicy, tasty, fragrant 🙂 And if you let the bread cool thoroughly, its consistency will noticeably thicken, and it will be very convenient to cut into thin slices to put on bread when making sandwiches.

To taste, the bread will remind you of homemade, or. No wonder - in fact, these dishes are very similar in composition and preparation technique 🙂

Good cooking and bon appetit!

This dish has recently become very popular: in culinary programs they talk about it, and more and more recipes appear on the Internet.

Meat bread is of European origin. The first mention of meat bread appears in the history of mankind in a culinary book - the manuscript of Apicus (Rome) back in the 5th century!

Meat bread is the national dish of Germany and Belgium, it is also a relative of the famous German and Swedish meat balls - meat balls

The English-speaking population of the planet calls meat bread nothing more than MeatLoaf, where meat is meat, and the word loaf symbolizes the rectangular shape characteristic of bread, the Americans prepared meat bread during the time of colonization. But then he somehow disappeared from the American table and appeared again only in the 19th century.

It is interesting that meat bread occupies an honorable place in national cuisine in at least 20 countries, and among them, in addition to the already mentioned Philippines, Mongolia, Italy, Greece, and even Vietnam, where it is called giò and rather stewed, rather than bake.

Usually, the main ingredients of meat bread is minced meat mixed with white bread and raw eggs soaked in milk or cream and baked in the oven until cooked.

To give shape to meat bread, it is not necessary to have special dishes for baking a rectangular shape, sometimes meat bread is molded by hand and baked on a regular flat baking sheet.

Classic meat bread is made from beef, but lamb and pork, and chicken and turkey meat are often used.

The benefits of meat bread:

• Cooking is faster and easier than regular cutlets: you just need to pass everything through a meat grinder, mix and bake in a form (no need to mold, breading in breadcrumbs ...)
• You do not need to get used to his taste - all members of the family will eat it as if they had eaten their whole life, because it really looks very similar to our meatballs (only the form is different).
• It is convenient to eat in the form of sandwiches with bread.
• It is a variety that enhances your experience as a cook and always delights your family. And then something new - square cutlets))
• It can be cooked with fillings (in our opinion) from cheese, bell pepper, fried mushrooms, eggs ... but since you don’t need to sculpt and wrap it in a separate bowl, the process takes less time, just put everything in layers and bake in the oven.

Recipe number 1. The easiest meat bread

Ingredients:  1 kg. meat, 2 eggs, 2 medium potatoes, 2 slices of white bread soaked in milk, onions -1 head, garlic - 5 cloves, mustard - 4 tablespoons, ground black pepper, salt and tomato paste (ketchup) for greasing.

Cooking method:

1. Skip the meat through a meat grinder with onions, potatoes and garlic.
2. Add raw eggs, mustard, soaked and softened bread in milk, salt and ground black pepper to the mixture.
3. Mix everything thoroughly, put in a rectangular bread pan greased with butter.
4. Cover the mold tightly with foil

Recipe number 2. Puff pastry with bell pepper and vegetables

Ingredients:  1 kg. meat, 2 eggs, 1 small zucchini, 1 carrot, 2 multi-colored bell peppers, 1 tomato, 2 slices of white bread soaked in milk, onion -1 head, fat cream (\u003e 30%) - 200 grams, garlic - 5 cloves , dry basil, vegetable oil, ground black pepper, salt and tomato paste for lubrication.

Cooking method:

1. Pass the meat through a meat grinder with bread soaked in cream (do not squeeze the bread), add eggs, seasonings and salt. Stuff the minced meat thoroughly.
2. Chop the onions and carrots and fry them together in vegetable oil, while pepper and onions are fried.
3. Bulgarian pepper, chopped into strips, add to the pan to onions and carrots,
4. Cut the tomato into cubes and add to the pan to the vegetables. Fry until tender.
5. Zucchini (small), cut into small cubes and fry separately in vegetable oil until golden brown, in the process of roasting add garlic passed through a press to the zucchini.
6. Forcemeat divided into 2 parts, put one part in a mold greased with butter, forming the sides of the forcemeat, or making a recess in it for filling, then put a layer of fried vegetables (salted and seasoned to taste), cover with forcemeat again. The filling of vegetables should be inside the minced meat.
7. Cover the mold tightly with foil
8. Bake in the oven at 180 degrees 40 minutes.
9. Remove the foil, grease the top of the meat bread with ketchup and bake for another 10 minutes until the top is browned.

Recipe number 3. Meat bread with egg

To prepare meat bread with an egg you will need:

chicken fillet - 600 g;
onions - 1 pc.;
garlic - 1 clove;
eggs - 4 pcs.;
semolina - 1 tbsp. l .;
lard - 100-150 g;
sea \u200b\u200bsalt - to taste;
ground black pepper to taste;

mustard seeds.

Pass the meat, lard, onion and garlic through a meat grinder. 3 hard boiled eggs. Add the semolina, egg, salt, pepper to the stuffing, mix everything well.

Cover the rectangular shape with foil and put half the minced meat.

On top in a row put peeled boiled eggs.

Then lay out the remaining minced meat, level so that the eggs are not visible.

Bake meat bread in the oven for 1 hour at a temperature of 180 degrees. Cool, grease with mustard in grains.

Cut meat bread and egg into portioned portions and serve.

Baked meat is called baked meat. minced meat dish in the form of bread "brick"  - hence the name. Actually, this characteristic exhausts the similarity of all meat loaves that can be cooked quite varied.

There is, for example, recognizable by a special technology of baking (using a press and a water bath). There are tricked meat rolls, "loaves" (meatloaf), traditional for Germany and a number of countries. And there is a simple meat casserole: minced meat, vegetables, seasonings, mix everything, put in a mold and send to the oven.

It is such a meat casserole that we will cook today, remembering that the choice of ingredients that are suitable for minced meat can be very modest and incredibly rich. Ours will be fragrant and rather “hot” - spicy.

What is worth considering?

• Use hot ketchup. Or tomato paste with chili sauce. Adjust the measure for yourself, but it is easier to do this with neutral tomato paste, in which you add pepper as much as necessary.
• Try chopping vegetables - large ones will crumble in the finished product (even despite the egg), and still do not grind vegetables into dust - let the pieces feel and create an attractive “airiness” and “friability” for the casserole.
• Russian housewives are used to adding bread soaked in water or milk to cutlets. You can act this way, but you can use crumbs or breadcrumbs, as described in the instructions.
• The fat level is easy to choose when buying meat, not ready-made meat. But we must be prepared for the fact that dietary pieces of meat without fatty layers are somewhat dry in a casserole, which is logical.

Cooking time: 20 minutes + 1 hour / Yield: 6-8 servings

Ingredients

• ground beef 500 g
• minced pork 250 g
• shredded vegetables:
    - onion 1 small
    - celery 1 rib
    - carrots 1 pc.
    - garlic 1 clove
•   1 tsp (optionally)
• white loaf 2 slices (crumbs)
• egg 1 piece
• tomato paste 2 tbsp. l. to which are added:
    - a few drops of "hot" (hot) sauce
    - ¼ tsp ground grains of coriander, or fennel, or dill
• butter 1 tbsp. l (for passer)
• vegetable oil 1-2 tbsp. l (to lubricate the mold)
• parsley for adding to the “dough” and serving
• salt and freshly ground black pepper to taste

In addition, you will need a brick baking dish. I used a foil mold 8 x 17 cm in the bottom and 6 cm in depth.

How to cook meat bread

Preheat the oven to 180 degrees.

Spacer the vegetables. To do this, heat the pan, melt the butter and send chopped vegetables to it - onions or white, carrots, celery, green onions, garlic. It is better to do vegetable slicing with a knife, without turning vegetables into minced meat. Passer for about 5 minutes on a low heat, it is possible under the lid, until the vegetables are soft.

Season with salt and pepper, pour Worcestershire sauce to it, mix, then put ketchup or 1 tbsp. l tomato paste, which added chili sauce and coriander seeds. Keep it on fire for another 5 minutes and turn it off.

Combine 2 minced meat, egg, breadcrumbs (you can cooked bread crumbs), parsley. Add the fried vegetables and mix the minced meat with your hands.

Lubricate the form in which you will bake the meat bread with vegetable oil. Fill the form with minced meat, distribute, leaving free 1 cm in height. Coat the rest with tomato paste and put in the oven for 1 hour.

Bake at 180 degrees.

The readiness of meat bread is determined by the fact that it is separated from the walls of the form, forming a “gap” between itself and the shape.

And you will learn about the readiness of the dish by a very mouth-watering smell!

Meat loaf is very easy to cook at home. This is a hearty and fragrant snack. To prepare minced meat loaf in the oven, you will need a rectangular baking dish so that the finished dish looks like a loaf of bread in shape. A similar loaf is made not only from minced pork, but also from beef, chicken or a mixture of minced meat. To achieve juiciness, you can add milk, cream or water to the minced meat, and eggs or starch are added to give a denser consistency. Such flavored bread makes wonderful sandwiches.

When baking, the loaf will decrease in size, a clear broth will stand out, and a golden crust will form on top. Meat bread is often prepared with various fillings - mushroom, vegetable, cheese, egg, etc.

I cook the products on the list.

I cut the crust from the loaf.

Loaf crumbs soaked in cold milk.

Diced peeled onions.

I fry chopped onions in a frying pan in vegetable oil. He will add flavor to the finished meat loaf.

In a bowl I combine minced meat, fried onions, squeezed slices of loaf, eggs, salt and black pepper to taste, mustard, dried basil, chopped garlic.

Mix the mass first, then grind it well with a blender.

I grease the form with vegetable oil, put the cooked minced meat in it. Fill out the form tightly so that there are no voids. I level the top with my hands dampened in water.

I cover the top of the meat bread with ketchup.

I bake minced meat in an oven, preheated to 180 degrees, for about 55 minutes. If the top is very brown, the form with minced meat can be covered with foil. I check the readiness of the dish with a toothpick or skewer. If the juice released after piercing is clear, then the bread is ready.

I take the bread out of the mold, sprinkle with a mixture of peppers.

The minced meat loaf is ready!

I let the dish cool completely, only then chop it. The bread becomes more dense, it is easier to cut into slices.

Good appetite!

This dish has recently become very popular: in culinary programs they talk about it, and more and more recipes appear on the Internet. I learned how to cook it, chose the 3 most popular recipes, which I bring here. I photographed in detail the process of preparing the first and simplest of recipes. At the end of the article, after recipes I quote that I subtracted from the history of meat bread, where did it come from?

To prepare it, you will need a special rectangular shape (you can buy for 150 rubles) and foil (cover the top with meat bread during baking in the oven).

From my point of view, meat bread has several advantages, here they are:

• Cooking is even faster and easier than cutlets: you just need to pass everything through a meat grinder, mix and bake in a mold (no need to mold, breading in breadcrumbs ...)
• You don’t need to get used to his taste - all members of the family will eat him as if they had eaten their whole life, because he really is very similar to our cutlets (only the form is different).
• It is convenient to eat in the form of sandwiches with bread.
• This is a variety that enhances your experience as a cook and always pleases the family (otherwise all cutlets, but patties ...). And here is something new - square cutlets :)
• It can be cooked with fillings (in our opinion) from cheese, bell pepper, fried mushrooms, eggs ... but since you don’t need to sculpt and wrap it in a separate bowl, the process takes less time, it’s much simpler: just put everything in a form layers and bake in the oven.

Recipe number 1. The easiest meat bread

Ingredients:  1 kg. meat, 2 eggs, 2 medium potatoes, 2 slices of white bread soaked in milk, onions -1 head, garlic - 5 cloves, mustard - 4 tablespoons, ground black pepper, salt and tomato paste for lubrication.

Cooking method:

1. Skip the meat through a meat grinder with onions, potatoes and garlic.
2. Add raw eggs, mustard, soaked and softened bread in milk, salt and ground black pepper to the mixture.
3. Mix everything thoroughly, put in a rectangular bread pan greased with butter. And you can add boiled eggs at this step: put half the minced meat on the bottom of the mold, top in a row, in length, lay the whole peeled boiled eggs one by one, cover the second half with minced meat on top. In this case, the cut bread in the context will be very interesting - with a boiled egg in the middle.
4. Cover the mold tightly with foil

Recipe number 2. Puff pastry with bell pepper and vegetables

Ingredients:  1 kg. meat, 2 eggs, 1 small zucchini, 1 carrot, 2 multi-colored bell peppers, 1 tomato, 2 slices of white bread soaked in milk, onions -1 head, fat cream (\u003e 30%) - 200 grams, garlic - 5 cloves , dry basil, vegetable oil, ground black pepper, salt and tomato paste for lubrication.

Cooking method:

1. Pass the meat through a meat grinder with bread soaked in cream (do not squeeze the bread), add eggs, seasonings and salt. Stuff the minced meat thoroughly.
2. Chop the onions and carrots and fry them together in vegetable oil, while pepper and onions are fried.
3. Bulgarian pepper, chopped into strips, add to the pan to onions and carrots,
4. Cut the tomato into cubes and add to the pan to the vegetables. Fry until tender.
5. Zucchini (small) cut into small cubes and fry separately in vegetable oil until golden brown, during the roasting process add garlic passed through a press to the zucchini.
6. Forcemeat is divided into 2 parts, put one part in a mold greased with butter, forming the sides of the forcemeat, or making a recess in it for filling, then put a layer of fried vegetables (salted and seasoned to taste), cover with forcemeat again. The filling of vegetables should be inside the minced meat.
7. Cover the mold tightly with foil
8. Bake in the oven at 180 degrees 40 minutes.
9. Remove the foil, grease the top of the meat bread with ketchup (to brown) and bake another 10 minutes until the top is browned.

Recipe number 3. Puff pastry with cheese filling with raisins or prunes

Ingredients:   1 kg. meat, hard cheese - 250 grams, 1 egg, 1 potato, 4 tablespoons of mustard, walnuts - 0.5 cups, raisins or prunes - 0.5 cups (optional), 2 slices of white bread, soaked in cream, ginger, cinnamon, nutmeg, hot ketchup and some olive oil for lubrication, salt and black pepper.

Cooking method:

1. Skip the meat through a meat grinder with potatoes, walnuts, add the egg, mustard, seasonings and salt. Add raisins to the minced meat (or prunes chopped finely and soaked to softness) Stuff the minced meat thoroughly.
2. Grate cheese and mix with bread dipped in cream (do not squeeze bread), add a little salt and pepper - this is the filling for meat bread.
3. Forcemeat is divided into 2 parts, put one part in a mold greased with butter, forming the sides, that is, making a recess in the forcemeat for the filling, then put a layer of the filling, cover with the forcemeat again. The filling of vegetables should be inside the minced meat.
4. Make holes in the top of the meat bread before the filling, so that the filling, if it starts to boil inside, does not break the bread and does not leak, and the steam exits through these holes. Two holes are enough. Lubricate the top of the minced meat with olive oil.
5. Cover the mold with foil
6. Bake in the oven at 180 degrees 40 minutes.
7. Remove the foil, grease the top of the meat bread with ketchup (to brown) and bake another 10 minutes until the top is browned.

What is meat bread and where did this recipe come from?

I became interested (arguing with my brother), and that's what I found out

Meat bread is of European origin. The first mention of meat bread appears in the history of mankind in the culinary book - the manuscript of Apicus (Rome) back in the 5th century!

Meat bread is the national dish of Germany and Belgium, it is also a relative of the famous German and Swedish meat balls - meat balls

The English-speaking population of the planet calls meat bread nothing more than MeatLoaf, where meat is meat, and the word loaf symbolizes the rectangular shape characteristic of bread, the Americans prepared meat bread during the time of colonization. But then he somehow disappeared from the American table and appeared again only in the 19th century.

It is interesting that meat bread takes pride of place in national cuisine in at least 20 countries, and among them, in addition to the already mentioned Philippines, Mongolia, Italy, Greece, and even Vietnam, where it is called giò and rather stewed, rather than bake.

Usually the main ingredients of meat bread is minced meat mixed with white bread soaked in milk or cream and raw eggs and baked in the oven until cooked.

To give shape to meat bread, it is not necessary to have special dishes for baking a rectangular shape, sometimes meat bread is formed by hand and baked on a regular flat baking sheet.

Classic meat bread is made from beef, but lamb and pork, and chicken and turkey meat are often used.

That's all, I satisfied my curiosity regarding meat bread, I hope that you too.

All recipe photos