Meatloaf CAGE(This recipe BY Nuxia)
Meatloaf, veal, beef and chicken wrapped in bacon and covered with pastry
Ingredients for 6 persons:
a pack of Breadcrumbs
6 green olives
4 tablespoons of gravy
300 g of roast veal
300 g of lean beef boiled
200 g bacon, cut into slices not too thin
200 g of roasted chicken
2 eggs
q.b. salt
q.b. pepper
a lemon
preparation
Stone the olives, chop finely and set aside. Chop the veal, chicken and beef with a food processor and place the dough in a bowl. Then add the bread crumbs, egg,gravy and chopped olives. Mix well until mixture is smooth and soft. Season the mixture over the grated lemon rind. Knead it, giving it the shape of meatloaf. At this point you have on the work table slices of bacon, side by side. Lean over themeatloaf and cover it, wrapping it with bacon. Unroll the pastry, put the meat in the center wrapped in bacon and lock forming a kind of foil attached to the meatloaf. If you were to move the dough, you can use the residues to create the ornaments with which to decorate the roast. Lightly beat the remaining egg in a bowl and brush with a kitchen brush the entire surface of dough. Then put the meatloaf in a pan with a sheet of baking paper and bake at 220 degrees C for 25 minutes. Once cooked leave to rest for a few minutes, to prevent the pasta cutting it come apart. Cut into slicesand then the meat loaf and serve warm.
Recipe of 2012/01/27
a pack of Breadcrumbs
6 green olives
4 tablespoons of gravy
300 g of roast veal
300 g of lean beef boiled
200 g bacon, cut into slices not too thin
200 g of roasted chicken
2 eggs
q.b. salt
q.b. pepper
a lemon
preparation
Stone the olives, chop finely and set aside. Chop the veal, chicken and beef with a food processor and place the dough in a bowl. Then add the bread crumbs, egg,gravy and chopped olives. Mix well until mixture is smooth and soft. Season the mixture over the grated lemon rind. Knead it, giving it the shape of meatloaf. At this point you have on the work table slices of bacon, side by side. Lean over themeatloaf and cover it, wrapping it with bacon. Unroll the pastry, put the meat in the center wrapped in bacon and lock forming a kind of foil attached to the meatloaf. If you were to move the dough, you can use the residues to create the ornaments with which to decorate the roast. Lightly beat the remaining egg in a bowl and brush with a kitchen brush the entire surface of dough. Then put the meatloaf in a pan with a sheet of baking paper and bake at 220 degrees C for 25 minutes. Once cooked leave to rest for a few minutes, to prevent the pasta cutting it come apart. Cut into slicesand then the meat loaf and serve warm.
Recipe of 2012/01/27
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