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110minutes
Fry the chopped garlic and onions in a frying pan until translucent, transfer to a bowl and remove the heat.
Put (A) and 1 with the heat removed in a bowl, knead well by hand, stuff in a terrine mold and bake in an oven at 160 ° C for 80 to 90 minutes.
Fry the diced onions in a small pot, add balsamic vinegar and simmer for 5 minutes.
Add (B) and season with salt.
Place the meatloaf and garnish cut into a size that is easy to eat on a plate and sprinkle with sauce.
The material is a half-size terrine type as a guide.
The onions do not need to be fried until they are light brown.
Knead the meat well by hand until it becomes sticky.
When packing in a terrine mold, pick up a small amount of meat, deflate it, and then pack it in a bowl. On the way, put bay leaf on the side.
Balsamic vinegar is boiled down to reduce sourness. After that, add tomato puree and let it boil for a while to determine the taste.
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