Recipe detail

Minced meat Meat loaf

25. 3. 2021

Author: Vlastimil Jaša

Company: Retigo

Food category: Minced meat

Cuisine: Czech

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Program steps

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1
Steaming
time icon Termination by time
time icon 00:15 hh:mm
probe icon 99 °C
ventilator icon 50 %
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2
Combination
90 %
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time icon 00:30 hh:mm
probe icon 155 °C
ventilator icon 80 %
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3
Hot air
7 %
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time icon 00:10 hh:mm
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Ingredients - number of portions - 10

Name Value Unit
boneless front beef 250 g
beef trimmings 250 g
pork cut 250 g
onion 50 g
boneless pork loin 250 g
salt 20 g
water 150 g
baguettes 225 g
milk 3.5% 90 g
chicken eggs 40 g
garlic 30 g
freshly ground black pepper, ground 5 g
bacon, minced 100 g
pork belly, minced 250 g
pork lard 100 g
water 600 g

Nutrition and allergens

Allergens: 1, 3, 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 557.7 kJ
Carbohydrate 15.8 g
Fat 44.4 g
Protein 23.5 g
Water 0 g

Directions

Cut the rolls into small cubes, cover them with milk and let them swell for 30 minutes. Add minced meat to them in a bowl, add all the other ingredients, except for the diaphragm, and work properly. Crush the garlic, finely chop the peppers and bacon.

With moistened hands, make two cones, hit the dough several times on the mat to squeeze out all the excess air. Spread the diaphragm on the mat, insert the cone and twist.

Grease the baking pan with lard, cover with a little water and place in a heated oven. Bake uncovered for approx. 1 hour. During baking, pour over the pastry and add water as needed.

Recommended accessories

Enameled GN container

Enameled GN container