GERMAN MEATLOAF, homemade, supported by the lovely Alina :-)
Occasionally I made my own GERMAN MEATLOAF. With 3kg of meat mass we needed several days until it was eaten completely. :-)
Ingredients for 3Kg (Meat+bacon)
- 1600 pork, lean, low-fat
- 600-750g beef, lean, low-fat
- 650g bacon, extreme fatty
- 1200ml ice-water
- 60g normal salt
⚠️ Important ⚠️
⚠️Do not use the pickling salt.⚠️
⚠️ I also don’t recommend nitrite curing salt. ⚠️
- 9g white pepper
- 1,5g cardamom (powder)
- 6g nutmeg powder
- 1,5g ginger powder
- 1/2 garlic clove
- 30g starch
- 1/2 onion
- 15g cutter process aid or phophate or backing powder phosphatic
- 3g spices (Fondor)
German Meatloaf Mock Rabbit ✪ MyGerman.Recipes
I grew up with Falscher Hase - which means Mock Rabbit and is a German Meatloaf that is filled with boiled eggs. It probably looks a little like a rabbit roast, at least that is my explanation for that name. My recipe in this video was inspired by a video from the German grocery Edeka since I lost my family recipe. Learn more about this recipe and variations that I like to make on the blog!
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German Inspired Meatloaf: Enjoy the flavors of Germany with this twist on the classic meatloaf.
Change up your spices and change up your meatloaf! Plus, there are tips for making a juicier, more flavorful meatloaf. The next video will show you how to make the sides. If you like what you see, please give me a thumbs up, share this, and become a subscriber.
Savory German Meatloaf
Savory German Meatloaf Recipe:
In this video I will show you one of many German meatloaf recipes. This meatloaf is moist, holds together very well and is easy to cut without crumbling. The recipe incorporates finely chopped pickles which gives this dish an amazing savory touch.
Beef Rouladen - Delicious Beef Rolls from Germany
Rouladen is a German dish made of beef that is rolled up with bacon, onion, and pickles inside. It is simple to make and only requires a few ingredients. I’ve given this recipe a slight French twist.
First, the beef is pounded thin and then seasoned with salt and pepper. Then spread meat with ½ tbsp Dijon mustard. I used Dijon, but traditionally you would use German mustard. Next, bacon or smoked ham, onion, and pickles are placed on top of the beef before it is rolled up and secured with toothpicks or kitchen twine. The Rouladen is then browned in a pan before being simmered in beef broth until tender.
This dish is typically served with potatoes and gravy. For a French twist, Rouladen can also be made with veal instead of beef. Being French, I like it served with mashed potatoes and green beans.
either way, Rouladen is a delicious and easy-to-make meal that is sure to please any crowd.
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Ina Garten's Meatloaf | Barefoot Contessa | Food Network
Fans say Ina's easy recipe is the best meatloaf ever!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Meat Loaf
Recipe courtesy of Ina Garten
Total: 1 hr 25 min
Cook: 1 hr 25 min
Yield: 6 servings
Level: Easy
Ingredients
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
Directions
Preheat the oven to 325 degrees F.
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
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Ina Garten's Meatloaf | Barefoot Contessa | Food Network