Garlic Meat Bread

Three types of minced meat with finely chopped meat vegetables will decorate any holiday table. It can be eaten as with garnished with vegetables, so as an appetizer, cut into slices, with bread and dip sauce. Make mitlof according to the recipe of one of the oldest hotels in the suburbs of East Hampton, NY – restaurant House (1770 House). The combination of three types of forcemeat makes it incredible gentle and non-greasy, and garlic gravy complements with an interesting taste and mouth-watering aroma. Share with friends: Time: 1 hour. 30 min. Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Mitlof

• 450 gr ground beef
• 450 gr minced meat
• 450 gr minced pork
• 2 tbsp. l olive oil
• 2 tbsp. large chopped onions
• 1.5 tbsp. diced celery (2 stalks)
• 1 tbsp. l chopped fresh parsley
• 1 tbsp. l chopped fresh thyme leaves
• 1 tbsp. l chopped chives
• 3 large eggs, slightly beaten
• 2/3 Art. whole milk
• 2 tbsp. l salt
• 1 tbsp. l ground black pepper
• 2.5 tbsp. japanese breadcrumbs panko

Garlic Sause

• 3/4 Art. olive oil
• 10 garlic cloves, peeled
• 2 tbsp. chicken broth
• 3 tbsp. l (45 gr.) Butter at room temperature

Recipes with similar ingredients: ground beef, minced veal, minced pork, eggs, milk, panko breadcrumbs, celery, onions onion, garlic

Recipe preparation:

1. On medium heat in a large stewpan (30 cm.) Heat the olive butter. Add onions and celery and simmer for 5 to 7 minutes, until the onion will not become translucent. Do not fry it. Remove from the stove, let cool slightly.
2. Put all the minced meat, parsley, thyme in a large bowl, chives, eggs, pour in milk, salt and pepper. Grind Panko crackers in a blender or food processor. Add onions and panko to the minced meat. With clean hands, gently mix all the ingredients, do not sealing mincemeat.
3. Preheat the oven to 170 ° C. Cover the baking sheet with parchment. Form a rectangle from minced meat and squeeze on the sides, giving it the shape of the cylinder in the middle of the baking sheet (so you avoid the formation of air cavities).
4. Bake for 40 to 50 minutes until the thermometer inside mitlof will show 68 – 71 ° С. Remove it from the oven and let stand for 10 minutes. Slice and serve hot with garlic sauce.

5. Garlic Sause

   In a small saucepan, heat the oil, add the garlic and bring to a boil. Reduce heat and simmer at low boil for 10-15 minutes until the garlic is browned. Make sure garlic is not fried, otherwise it will be bitter. Remove the garlic from the oil and set aside. (I use the remaining refill oil). chicken stock, butter and garlic in a medium saucepan and bring to a boil. Reduce heat and cook at high boil in 35 to 40 minutes until lightly thickened. Crush the garlic with using a fork, whisk 0.5 tsp. salt and 1/4 tsp pepper. Taste it. Pour mitlof with warm sauce.