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Sig's German Jellied Meatloaf with Egg

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We hope you got benefit from reading it, now let’s go back to sig's german jellied meatloaf with egg recipe. To make sig's german jellied meatloaf with egg you only need 11 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to make Sig's German Jellied Meatloaf with Egg:
  1. Provide 1 small onion
  2. Use 2 cloves garlic
  3. You need 750 ml beefstock
  4. Prepare 3 tablespoons vermouth
  5. Use 3 tablespoons balsamic vinegar
  6. Prepare 1 bay leaf
  7. Provide 3 eggs, hardboiled
  8. Provide 2 small pickled gherkins
  9. You need 600 grams leftover meats
  10. Get 1 small pointed pepper
  11. Get 12 sheets gelatin
Instructions to make Sig's German Jellied Meatloaf with Egg:
  1. Heat up the beef stock, peel the onion and the garlic, add them with the bay leaf to the beefstock. Chop the meat into small pieces or slice chosen vegetables for vegetarian version. Chop the sweet pepper add to stock. Cook until almost soft. Season with the vermouth and vinegar. Add the meat heat through.
  2. Drain the meat, set aside. In the stock boil the onions, garlic and bay leaf for 5 more minutes, season with more vermouth and or vinegar if needed, cool down the stock, set aside. Boil the eggs for about 10 minutes. Line a loaf tin with cling film, peel eggs put them in the bottom of the tin.
  3. Chop the gherkins put them over the top of the eggs in the bottom of the pan. Layer the meat evenly over and around the eggs.
  4. Soften the gelatine sheets according to instructions (usually done in cold water for about 5-10 minutes). Squeeze the water out of the sheets, add them to the warm stock, stir until they are dissolved completely. Pour the stock over the meat until it is covered. Cover with the cling film. Put in fridge for at least 6 hours but best left overnight to set. Slice thinly serve with a tartar sauce and eat with fried potatoes, or** use on sandwiches.

Scotch Eggs - Crispy Sausage-Wrapped Soft Cooked Egg - How to Make Scotch Eggs. German falscher hase or mock rabbit meatloaf was developed by clever cooks to look like roast rabbit when meat was scarce after WWII. Falscher hase came into prominence after World War II when meat was still scarce but German housewives wanted to put a special dish on the Sunday table. While I do make lots of meatballs, using all kind of meats, pulses, grains or vegetables, I rarely make meatloaf. I don't know why actually, when I do make one and we eat it I always like it and wonder why am I not doing something so easy and.

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