cut the pigs
Cut the white bread into small pieces, pour the milk over it and let it soften. Cut out the motifs from the sausage using a pig cookie cutter.
Meat loaf with sausage pig
100g
meatloaf
40g
onions
50g
sweet peppers
30g
white bread
2 tablespoons of
milk
100g
bacon
1
egg
2
cloves of garlic
2 pinches
pepper
2 pinches
salt
½ teaspoon
marjoram
1 tablespoon of
sunflower oil
300ml
soup oder Wasser
100g
1 serving
energy
699 kJ
3387 kJ
167 kcal
808 kcal
fat
12 g
59 g
saturated_fat
4.9 g
23 g
carbs
3 g
14 g
sugars
1.2 g
6.1 g
protein
11 g
53 g
salt
1.1 g
5.4 g
Meat loaf with sausage pig
description & times
A meatloaf is very popular, it's sure to be a success. The meat is always tender and soft. To ensure that it stays particularly juicy, the roast is wrapped in a casing made of well-cooked bacon. It also gets nice and crispy and the meat doesn't dry out on the edges. The sauce gets the delicate smoky aroma. As a special eye-catcher, I put little sausage pigs in the roast. They come out after cutting. This turns it into a lucky piggy roast. I like to serve this on New Year's Eve or New Year's Day. It goes wonderfully with a festive birthday meal, because you also wish good luck. You can serve it as a warm or cold appetizer and it also tastes great with bread for dinner.
mix the meat
Peel the onion and garlic and chop finely. Halve the peppers, remove the core, cut into fine strips and then into fine cubes. Put the minced meat, white bread, onions, peppers, garlic, marjoram, egg, salt and pepper in a bowl and mix everything quickly.
prapare the meat loaf
Place a grid of hamburger bacon on foil. Form a brick out of half of the meat and place it on top. Press the meatloaf motifs into the meat in a row.
wrap it with bacon
Use the foil to wrap the roast with the bacon. Tie with kitchen twine to hold the bacon in place and shape the meat evenly.
fry it the pan
Heat oven to 200°C . Heat the oil in the pan, place the roast in it and slowly fry it on all sides. Deglaze with soup or water.
roast the meatloaf
Roast the meatloaf on the lower rack in the oven for about 30 minutes. The cooking time increases with the weight; for two pounds of meat you need one hour of cooking time. Pour the pan juices over several times. If too much juice evaporates, pour it again.
Remove the kitchen twine and cut the roast open
Remove the roast from the pan. Strain the gravy, thicken it with a little flour, bring to the boil, reduce the temperature. Remove the kitchen twine from the meat and cut the roast into finger-thick slices. Keep warm until serving.
Lucky pig roast
You can serve the roast hot with the sauce; rice or noodles go particularly well with it. But it also tastes good cold at the buffet.
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