Grandma’s meatloaf is something you’ll bake all the time


For the minced meat

1.1 kg minced beef veal
130 g grated, dry toast bread
2 grated onions
20 g finely chopped parsley
1 egg
salt and pepper


6-8 slices of cooked ham
8 slices of cheese
10 eggs for the stick egg
1 bowl of finely chopped carrot root vegetables, Celery, leek, red onions, garlic and rosemary
Vegetable oil for frying
2 tbsp tomato paste
1.5 l beef broth
100 g breadcrumbs
120 g melted butter
1 tbsp finely chopped parsley


How to do it

1. First, you should separate the eggs for the stick egg. Then mix the egg yolks and first pour them through a sieve before filling them into small, greased glasses.

Then cook the egg yolks, covered, in a water bath for 40 minutes until they are set.

Important: The water should not boil; the optimal water temperature for this type of egg preparation is 80 °C.

2. Then remove the still warm egg yolks from the jars and carefully place them in slightly larger, greased jars. Then pour the egg whites through a sieve and then into the glasses filled with egg yolks.

3. Now cook the jars covered in a water bath for 60-90 minutes and then let them cool down a little.

4. Then mix the ingredients for the minced meat together. Then spread the minced meat evenly on a large piece of baking paper and cover it first with the cheese slices and then with the ham slices.

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