Meat dishes

Meatloaf, baked in a sponder

Meatloaf, baked in a sponder – a tasty and bright dish on the festive table. Tasty, juicy, tender and aromatic bread will be a great alternative to meatballs.

Meatloaf baked in a sponder – ingredients

  • Minced meat (preferably mixed) – 600 g.
  • Baguette – 3 slices 1-1,5 cm wide.
  • Milk – 100 ml.
  • Eggs – 2 pieces.
  • Parmesan – 50 g.
  • Parsley – a handful.
  • Salt, pepper – to taste.
  • Sponder (barrel) – 150 g.
  • For the sauce:
  • Tomato sauce (ketchup) – 4 tbsp.
  • Sugar – 2 tbsp.
  • Mustard – 2 tbsp.

Meatloaf baked in a sponder – preparation

Put the raw sponder in the freezer for 30 minutes, thinly slice it with a sharp knife.

We soak pieces of baguette in milk.

Transfer the minced meat to a large bowl, add the soaked baguette together with milk, mix everything, add eggs, grated cheese, salt, pepper and finely chopped parsley to the minced meat. Knead everything well and beat the minced meat well.

We spread the minced meat on the work surface, form a “bun” from it, wrap the entire surface (bottom and top) with pieces of veneer.

Prepare the sauce – mix all the ingredients. Spread the sauce over the entire surface of the bread. Bake in an oven heated to 180 degrees for 40 minutes.

We take the bread out of the oven, smear it with sauce again and return it to the oven for another 20 minutes.

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