Easy Meatloaf | Egg-Stuffed Meatloaf | Easter Special скачать в хорошем качестве

Easy Meatloaf | Egg-Stuffed Meatloaf | Easter Special

I wish you a Blessed Good Friday! With Easter in mind, here is an easy meatloaf that you cannot resist! This tender, juicy, loaf of meat comes with a burst of flavours that you can breathe in even before the first bite! In my many years of cooking, I've used the combination of Mint leaves and meat countless times, simply because they pair excellently. The aroma of the mint awakens the taste buds making them more sensitive to the flavour of the wonderfully seasoned meat. The addition of a buttery-garlic glaze further enhances the crust, giving you various 'levels of yum' :D Basically, it is a perfect bite of home-cooked goodness :) You would want to use meat with a little fat so that the loaf remains moist, yet firm. I've made a free-form loaf upon a greased baking tray, as it allows the excess fat to be drained off. Be sure to merge the 'seams' of the meat to ensure that it doesn't tear open as it cooks in the oven. The hard-boiled eggs are optional; you can form a loaf without them as well. Refrigerate leftovers (if any!) and then reheat before consumption. Ingredients: 5-6 hard-boiled eggs, peel off the shell 1/2 kg of minced meat (carabeef/beef/lamb/chicken) 2 teaspoons of Salt 1 Tablespoon Ginger-Garlic paste 1 medium Onion, finely chopped 3-4 chopped Green Chilies (or more, if desired) 1/2 cup of chopped Coriander leaves & stalks 1/2 cup of Chopped Mint leaves 2 Tablespoons of dark Soy Sauce 2 Tablespoons of Ketchup Juice of 1 whole Lemon Crushed Black Pepper, as per taste 1 teaspoon of Chili flakes (optional) 1 Teaspoon of dried Oregano (optional) 1 whole Egg 1 cup of Bread crumbs For the glaze: 4 Tablespoons Ketchup 1 Tablespoon softened Butter 1 Tablespoon chopped Garlic cloves The oven must be preheated at 200° Celsius for 15 minutes. Bake the meatloaf at 200° Celsius for 30 minutes, then apply the glaze. Immediately after that, bake once more at 220° Celsius for 10 minutes. This should cook the meat thoroughly and also caramelize the glaze. To check, use a sharp knife to prick till the centre; the meat should appear cooked without oozing fluids. If using a food-grade thermometer, the internal temperature should have reached 70° Celsius (160° Fahrenheit). After completion of baking time, allow the meatloaf to rest for 10-15 minutes, before cutting in. Serve with a side of veggies, salads, mashed potatoes or pilaf :) Meatloaf sandwiches are also a popular thing! Music: Mogachem Tarum (Godacho Panv) Guitar Cover