Recipe detail

Minced meat Meat loaf

25. 3. 2021

Author: Jan Malachovský

Company: Retigo

Food category: Minced meat

Cuisine: Czech

Program steps

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1
Combination
80 %
probe icon Termination by core probe temperature
probe icon75 °C
probe icon 140 °C
ventilator icon 80 %
ventilator icon 
2
Combination
30 %
time icon Termination by time
time icon 00:10 hh:mm
probe icon 170 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 5

Name Value Unit
fatty pork 400 g
ground lean beef 400 g
onion 260 g
milk 3.5% 300 ml
garlic 6 pcs
croissant 3 pcs
chicken eggs 2 pcs
caraway seeds 3 g
marjoram 3 g
salt 20 g
ground black pepper, ground 2 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 329.3 kJ
Carbohydrate 5.7 g
Fat 21.9 g
Protein 31.2 g
Water 0 g

Directions

Pour water into the GN to a height of 2 cm. Cut the rolls into 1x1 cm cubes, put them in a bowl and cover them with milk to soften them. Finely chop the onion. Peel and press the garlic.
Add the soaked bread, the remaining ingredients to the minced meat and mix thoroughly. With wet hands, shape the dough into a cone. We smooth it, apply water on the surface and put it in a GN.
While baking, pour the cooked juice over the meatloaf.

TIP: Turn off the convection oven after an hour and let the meatloaf cook in it for another 15 minutes.
Then cut the meatloaf into slices, pour the cooked juice over it and serve with potatoes or mashed potatoes.

Recommended accessories

Enameled GN container

Enameled GN container