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Meatloaf ｜ Emojoie Cuisine's recipe transcription

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Emojoie

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Ingredients

Garlic : 1 piece
Onions (for meat) : 1 piece
(A) Minced beef : 500g
(A) Egg : 1 piece
(A) Ketchup : 2 tablespoons
(A) Worcestershire sauce (for meat) : 1 tablespoon
(A) Salt : 1/2 teaspoon
(A) Oregano : 1/2 teaspoon
(A) Black pepper : Appropriate amount
(A) Bread crumbs : 50g
Bay leaf : 1 sheet
Onions (for sauce) : 1/4 piece
Balsamic vinegar : 100ml
(B) Tomato puree : 100ml
(B) Worcestershire sauce : 1 tbsp and 1/2 tbsp
salt : Appropriate amount

Time required

110minutes

Procedure

1) Fry vegetables 00:08
Fry the chopped garlic and onions in a frying pan until translucent, transfer to a bowl and remove the heat.
2) Knead and bake the ingredients 02:28
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.
3) Make the sauce 04:21
Fry the diced onions in a small pot, add balsamic vinegar and simmer for 5 minutes.
Add (B) and season with salt.
4) Serve 05:29
Place the meatloaf and garnish cut into a size that is easy to eat on a plate and sprinkle with sauce.

Point

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.