Recipe for making minced chicken bread with eggs step by step. Home-style meat bread.

29.08.2019 Traditional treatment

April 3, 2015

Meat loaf or bread is actually quite simple to make at home. This mouth-watering and more than satisfying snack is just chopped meat with onions, spices and herbs, 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, then it is easy to argue with the tradition - after all, bread is round and oval ... Well, who will forbid you? As for the composition of the meat loaf, there are a lot of options. Minced meat can be made from beef, pork, chicken, turkey or a mixture of them, which is especially delicious. As a rule, bread soaked in milk or water is added to the mass, onions, garlic (this is your choice), sometimes - potatoes, grated cheese, prunes and other tasty additives. The degree of pungency and aroma of the "bread" is determined by the spices and spices added to it, the juiciness of the consistency is achieved by adding liquid (water, milk, brine, various sauces), and the density - by adding eggs or starch to the mass. "Breads" can be made even more intricate by stuffing them with boiled eggs, or laying them in layers with filling, or baking them under a layer of cheese or ketchup. You can easily compose the minced meat composition for your meat “loaf” in such a way that it perfectly matches your taste preferences 🙂 Meat breads 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, with your own hands, at home, from simple ingredients, you can easily and quickly prepare a decent meat loaf and serve it to the table as a hot or cold snack to the complete delight of the household. Do not forget that when baking, our "loaf", unlike real bread, will not increase, but, on the contrary, will significantly decrease in volume - take more meat and a form 🙂 Today we are preparing a "loaf" from ordinary minced pork.

Preparation: 25 minutes
Preparation: 1 hour
It will turn out: 850 g

Ingredients

1 kg pork or mixed minced meat

2 eggs

1 medium onion

1-2 cloves of garlic, optional

2-3 slices stale white bread or loaf

1/3 cup milk

1 teaspoon mustard, prepared

or 1 tablespoon mayonnaise

salt, ground black pepper to taste

other spices and herbs that you like with pork

50 gr spicy tomato ketchup

some vegetable oil to lubricate the mold

How do we

1 A loaf of bread weighing about 850 g is made from the following amount of food.

2 Cut off the crusts from slices of bread, and pour the pulp with milk and let it soak well. Thoroughly knead the soaked bread or pass it through a meat grinder.

3 Peel the onions and chop finely. If you cook minced meat yourself, then the onion can be minced along with meat and bread. You can also pre-onion with vegetable or butter to enhance its flavor.

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

5 Lubricate the baking dish with vegetable oil from the inside. For greater coherence, we knock out the minced meat, throwing it forcefully from hand to hand or from hand into a bowl (there may be splashes :-)), give it an oval-oblong shape and place it in the shape. During this operation, hands are moistened with water or vegetable oil. We distribute the minced meat in such a way that it evenly lies in the form. Lubricate the top with vegetable oil or mayonnaise.

6 Preheat the oven to 180 degrees and place our loaf to bake. This will take depending on the size of the loaf. When baked, a crust forms on top, the loaf will lose volume, and a delicious aromatic meat juice will ooze from it, which is rational to use later in the preparation of soup or sauce for meat dishes.

7 Check the readiness of the loaf - pierce it in the middle part with the tip of a knife or skewer and press down slightly. The juice oozing from the inside should be crystal clear. The consistency of the loaf should be convincingly firm.

8 In fact, it's done 🙂 But if you wish, the finished loaf can be generously spread on top and on the sides with a layer of ketchup (for this, the loaf will have to be carefully removed from the mold and transferred to a flat metal or ceramic dish), and sprinkled with spices (chili, coriander, thyme, rosemary, Provencal herbs), and then place in a hot oven for another to dry the ketchup. It will be more spectacular and sharper 🙂

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

The loaf will taste like homemade bread, or. No wonder - in fact, these dishes are very similar both in composition and in cooking technique 🙂

Happy cooking and bon appetit!

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

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

Meat bread is national dish 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 only MeatLoaf, where meat is meat, and the word loaf symbolizes the rectangular shape characteristic of bread, Americans have been preparing meat bread since colonization. But then he somehow disappeared from the American table and appeared again only in the 19th century.

It is interesting that meat loaf occupies an honorable place in the national cuisine in no less than 20 countries, and among them, in addition to those already mentioned, are the Philippines, Mongolia, Italy, Greece, and even Vietnam, where it is called giò and is rather stewed. rather than baked.

Typically, the main ingredients of meat loaf are ground beef mixed with white bread and raw eggs soaked in milk or cream and baked whole in the oven until tender.

To shape the meat loaf, you do not need to have a special rectangular baking dish, sometimes the meat loaf is molded by hand and baked on a regular flat baking sheet.

Classic meat loaf is made from beef, but mutton and pork and chicken and turkey meat are also often used.

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 mold (no need to mold, bread in breadcrumbs ...)
You don't need to get used to its taste - all family members will eat it as if they had eaten it all their lives, because it really is very similar to our cutlets (only the shape is different).
Convenient to eat as sandwiches with bread.
It's a variety that enhances your experience-level as a chef and always delights the family. And here is something new - square cutlets))
It can be cooked with fillings (according to our zraza) of cheese, bell pepper, fried mushrooms, eggs ... but how to sculpt and wrap in a separate zraza, you don't need anything, the process takes less time, just put everything in the form in layers and bake in the oven.

Recipe number 1. The easiest meat loaf

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 lubrication.

Cooking method:

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

Recipe number 2. Puffed meat bread 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, heavy cream (> 30%) - 200 grams, garlic - 5 cloves, dry basil, vegetable oil, ground black pepper, salt and tomato paste for lubrication.

Cooking method:

Pass the meat through a meat grinder with bread soaked in cream (do not squeeze the bread), add eggs, seasonings and salt. Mix the minced meat thoroughly.
Chop the onion with carrots and fry together on vegetable oil while the onions and carrots are fried, tackle the peppers.
Bell peppers, chopped into strips, add to the pan with onions and carrots,
Cut the tomato into cubes and add to the pan with the vegetables. Fry until tender.
Zucchini (small) cut into small cubes and fry separately in vegetable oil until golden brown, during frying add garlic passed through a press to the zucchini.
Divide the minced meat into 2 parts, put one part in a greased form, shaping the sides of the minced meat, or making a depression in it for the filling, then put a layer of fried vegetables (salted and seasoned to taste), cover again with the minced meat on top. The vegetable filling should be inside the minced meat.
Cover the mold tightly with foil
Bake in the oven at 180 degrees for 40 minutes.
Remove the foil, brush the top of the meatloaf 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 salt to taste;
ground black pepper - to taste;

mustard beans.

Pass the meat, bacon, onion and garlic through a meat grinder. Hard boil 3 eggs. Add semolina, egg, salt, pepper to the minced meat, mix everything well.

Cover the rectangular shape with foil and lay out half of the minced meat.

Put peeled boiled eggs in a row on top.

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

Bake meat loaf in the oven for 1 hour at 180 degrees. Cool, brush with mustard in the beans.

Cut the meat loaf with egg into portions and serve.

Meat bread is called baked minced meat dish in the form of a bread "brick"- hence the name. Actually, this characteristic exhausts the similarity of all meat loaves, which can be prepared in a rather diverse way.

There is, for example, recognizable by a special baking technology (a press and a water bath are used). There are fancy meat rolls, "loafs" (meatloaf), traditional for Germany and a number of other 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 suit minced meat can be very modest and incredibly rich. Ours will be fragrant and rather “hot” - spicy.

What should be considered?

Use hot ketchup. Or tomato paste with chili sauce. Adjust the measure for yourself, but it's easier to do this with a neutral tomato paste, in which you add as much pepper as needed.
Try small vegetable cuts - 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 "looseness" in the casserole.
Russian housewives are used to adding bread soaked in water or milk to cutlets. You can act this way, or you can use crumbs or bread crumbs, as described in the instructions.
The fat level is easy to choose when buying meat, not ready-made minced meat. But we must be prepared for the fact that dietary cuts of meat without fat layers turn out to be somewhat dry in a casserole, which is logical.

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

Ingredients

minced beef 500 g
minced pork 250 g
chopped vegetables:
- 1 small onion
- celery 1 rib
- carrots 1 pc.
- 1 clove garlic
1 tsp (optional)
white loaf 2 slices (crumb)
egg 1 piece
tomato paste 2 tbsp l., which added:
- a few drops of "hot" (hot) sauce
- ¼ h. L. ground coriander, or fennel, or dill
butter 1 tbsp. l. (for sautéing)
vegetable oil 1-2 tbsp. l. (to lubricate the mold)
parsley to add to the "dough" and serve
salt and freshly ground black pepper to taste

You will also need a brick baking dish. I used a foil mold 8 x 17cm at the bottom and 6cm deep.

How to make meat loaf

Preheat oven to 180 degrees.

Save vegetables. To do this, heat a frying pan, melt butter and send chopped vegetables to it - onions or white onions, carrots, celery, green onions, garlic. It is better to cut vegetables with a knife without turning the vegetables into minced meat. Saute for 5 minutes over low heat, under the lid, until the vegetables are soft.

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

Combine 2 minced meat, an egg, bread crumbs (ready-made bread crumbs can be used), parsley. Add the sautéed vegetables and stir well with your hands.

Grease the dish in which you will bake the meat loaf with vegetable oil. Fill the form with minced meat, distribute, leaving 1 cm in height free. Spread over the rest of the tomato paste and place in the oven for 1 hour.

Bake at 180 degrees.

The readiness of meat loaf is determined by the fact that it separates from the walls of the form, forming a "gap" between itself and the form.

And you will also learn about the readiness of the dish by a very appetizing smell!

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

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

I prepare products according to the list.

I cut off the crust from the loaf.

I soak the crumb of the loaf in cold milk.

Cut the peeled onions into cubes.

Fry chopped onions in a frying pan in vegetable oil. It will add flavor to the finished meatloaf.

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

First I mix the mass, then grind it well with a blender.

I grease the form with vegetable oil, put the prepared minced meat in it. You need to fill the form tightly so that there are no voids. I level the top with my hands soaked in water.

I cover the top of the meat loaf with ketchup.

I bake minced meatloaf in an oven preheated to 180 degrees for about 55 minutes. If the top is heavily browned, you can cover the minced meat dish with foil. I check the readiness of the dish with a toothpick or skewer. If the juice released after piercing is transparent, then the loaf is ready.

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

Minced meatloaf is ready!

I let the dish cool completely, only then I cut it. The bread becomes denser and easier to cut into slices.

Enjoy your meal!

This dish has recently become very popular: they talk about it in culinary programs, 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 cooking process of the first and simplest recipe. At the end of the article, after the recipes, I cite what I read from the history of meat bread, where did it come from at all?

To prepare it, you will need a special rectangular shape (you can buy it for 150 rubles) and foil (cover the top with meat loaf while 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, bread in breadcrumbs ...)
You don't need to get used to its taste - all family members will eat it as if they had eaten it all their lives, because it really is very similar to our cutlets (only the shape is different).
Convenient to eat as sandwiches with bread.
This is a variety that increases your experience-level as a cook and always pleases your family (otherwise all the cutlets, yes cutlets ...). And here is something new - square cutlets :)
It can be prepared with fillings (according to our zraza) of cheese, bell peppers, fried mushrooms, eggs ... but how to sculpt and wrap it in a separate bag, you don’t need anything, the process takes less time, much easier: just put everything in the mold layers and bake in the oven.

Recipe number 1. The easiest meat loaf

Cooking method:

Pass the meat through a meat grinder with onions, potatoes and garlic.
Add raw eggs, mustard, bread soaked and softened in milk, salt and black pepper to the mixture.
Mix everything thoroughly, put in a greased rectangular bread pan. Or you can add boiled eggs at this step: put half of the minced meat on the bottom of the form, on top in a row, in length, put whole peeled boiled eggs one by one, cover the top with the second half of the minced meat. In this case, cutaway bread will be very interesting - with a boiled egg in the middle.
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 colorful bell peppers, 1 tomato, 2 slices of white bread soaked in milk, onions -1 head, heavy cream (> 30%) - 200 grams, garlic - 5 cloves , dry basil, vegetable oil, ground black pepper, salt and tomato paste for brushing.

Cooking method:

Pass the meat through a meat grinder with bread soaked in cream (do not squeeze the bread), add eggs, seasonings and salt. Mix the minced meat thoroughly.
Chop the onion and carrots and fry together in vegetable oil, while the onions and carrots are fried, take up the pepper.
Bell peppers, chopped into strips, add to the pan with onions and carrots,
Cut the tomato into cubes and add to the pan with the vegetables. Fry until tender.
Zucchini (small) cut into small cubes and fry separately in vegetable oil until golden brown, during frying add garlic passed through a press to the zucchini.
Divide the minced meat into 2 parts, put one part in a greased form, shaping the sides of the minced meat, or making a depression in it for the filling, then put a layer of fried vegetables (salted and seasoned to taste), cover again with the minced meat on top. The vegetable filling should be inside the minced meat.
Cover the mold tightly with foil
Bake in the oven at 180 degrees for 40 minutes.
Remove the foil, brush the top of the meatloaf with ketchup (to brown) and bake for another 10 minutes until the top is browned.

Recipe number 3. Puff meat bread stuffed with cheese 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 a little olive oil for greasing, salt and black pepper.

Cooking method:

Pass the meat through a meat grinder with potatoes, walnuts, add egg, mustard, seasonings and salt. Add raisins to the minced meat (or finely chopped and soaked prunes). Mix the minced meat thoroughly.
Grate cheese and mix with bread soaked in cream (do not squeeze bread), add a little salt and pepper - this is the filling for meat bread.
Divide the minced meat into 2 parts, put one part in a greased form, shaping the sides, that is, making a depression in the minced meat for the filling, then put a layer of the filling, cover with the minced meat again on top. The vegetable filling should be inside the minced meat.
Make holes in the top of the meat loaf before the filling, so that the filling, if it starts to boil inside, does not break the bread and leak out, and the steam would come out through these holes. Two holes are enough. Brush the top of the minced meat with olive oil.
Cover the tin with foil
Bake in the oven at 180 degrees for 40 minutes.
Remove the foil, brush the top of the meatloaf with ketchup (to brown) and bake for another 10 minutes until the top is browned.

What is meat bread and where did this recipe come from

I became interested (argued with my brother), and this is what I learned

The meat loaf 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 a national dish of Germany and Belgium, it is also a relative of the famous German and Swedish meat balls.

Typically, the main ingredients of meat loaf are minced meat mixed with white bread soaked in milk or cream and raw eggs and baked whole in the oven until tender.

To shape the meat loaf, you do not need to have a special rectangular baking dish, sometimes the meat loaf is molded by hand and baked on a regular flat baking sheet.

The classic meat loaf is made from beef, but lamb and pork and chicken and turkey meat are also often used.

Everything, I satisfied my curiosity about meat bread, I hope that you too.