Meatloaf for Easter

Snip what it takes

1. First I cut / chop the onions, garlic and peppers. Everything goes for me with paprika except green (it’s too bitter for me personally). There are great mechanical vegetable cutters for this work, but I prefer to cut roughly in the classic way with a knife and then chop the whole thing up with a rocking knife. I think it’s great to meditate. 😉 I proceed similarly with the herbs. If I have to go faster, I also like to reach into the deep-freeze department and use cut herbs. Normally, however, I also grind fresh herbs in the way described above. It just tastes best!

Mix, mix, mix …

1. As soon as everything is chopped up, I add the ingredients to the minced meat. In terms of the quantities, I once assumed a kilo of hack. If I really let off steam with my creations, it can also be 2 kilos of minced meat – see also my website “minced meat creations” – just google it … 😉 But we’re just going from 250g per nose for 4 people and assume that there is still something to go with it. Otherwise the quantities can easily be multiplied accordingly. Add the breadcrumbs and eggs to the mix. Of the latter, I only take the egg yolk. On the one hand it makes a nice color, on the other hand it is a great “glue”. As far as salt, pepper and additional spices are concerned, I unfortunately cannot provide specific quantities. That always happens to me “free snout” and therefore doesn’t always taste exactly the same – but consistently delicious! 😎 I think it’s important to always get other opinions when tasting. So women and children always get a spoon in between and I feel my way bit by bit. Since I leave the mixture locked overnight in the refrigerator or outside in the cold season, I always assume that it will taste much more intense the next day and therefore be more careful with the seasoning. I think it’s important to use proper pepper. It can then cost one euro more than usual – e.g. steakhouse pepper. But beware! In the example it is a question of a spice mixture in which, among other things, there is also noticeable salt. When adding salt later on, please be careful / economical!

Let rest

1. Preparation is everything! So if you can plan to let the mix sit well chilled overnight, you should do so. Although this is not a must, it will be rewarded the next day with a balanced and intense taste.

Baking / roasting

1. If you just want a chopping rate, go into the oven (at 200 ° Celsius). Otherwise (if it is to be a real replica of my rabbit or another creation) it makes sense to roughly shape the mass. This makes it easier to achieve the desired end shape afterwards. Especially when you are shaping the mass extensively, it is good to dust it with flour beforehand – then the whole thing does not stick to the hands and thus makes shaping easier. The roast stays in the oven for about 50 minutes before the resting phase begins. I use top and bottom heat, but don’t preheat. Unfortunately, I have no experience with a convection oven due to the lack of one. To some people, 50 minutes may seem a bit short with this amount of ground beef. But I can assure you: that’s enough! There are still 10-15 minutes of rest with the heat supply switched off and then the hack is done. Longer cooking times only make the roast too dry quickly. Even with the 2-kilo variant, I don’t exceed 60 minutes at 200 degrees. The rest time afterwards remains the same.

Small tips in between on the subject of cooking

1. Depending on how I feel about my hat, I brush the roast with egg yolk up to 2 times in between. That gives a great color and makes it a little crispier. Sometimes I cover it with American bacon strips, which come down again after frying (people also enjoy nibbling …). It doesn’t have such a beautiful golden yellow color and doesn’t get crispy either, but it is more juicy. I don’t have a favorite way to do this. Everyone should try this out for themselves and then decide for themselves. Since I don’t find any of these variants “better”, I do it this way and that …

Let cool down

1. Everything that comes next is almost optional and depends on whether you just want a meatloaf or a minced meat creation like my Easter bunny in the example. In the latter case, one thing is mandatory first: Let it cool down properly! If you snip and carve too badly when it is warm or even hot, something falls apart faster, breaks off or the like. I therefore start with the finale at the earliest when the roast is lukewarm – usually a little later.

final

1. First, refine the rough shape with a sharp, handy knife. There is a lot of delicious “waste” to be tasted, which not only pleases the cook but also the family. 😉 Then it goes to the fine work: I just poked the bay leaves for the ears directly into the roast. The physalis for the nose, the Haribo confectionery for the eyes and the marshmallow for the stubby tail are each pinned with toothpicks broken in the middle. For the mustache I unwound a piece of a Haribo liquorice snail and shaped it accordingly. These and the teeth are also held in place by toothpicks. You can make the teeth out of dental care chewing gum, Wrigley’s Extra or the like. Either just cut it in the middle with a knife or just cut off a piece if you want them to be a little longer (like with the rabbit). And now have fun trying it out and enjoy your meal! 8th-)