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Meatloaf

Pikantne Christmas Eve Dinner Snacks 120 min Medium 20 wyświetleń ~28.67 PLN - (0)
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Description

Meatloaf is a classic, moist dish made from ground meat, perfect as a snack on the holiday table. In this version, I combine pork and beef with breadcrumbs, eggs, sautéed onions, and aromatic spices, resulting in a juicy texture and rich flavor. Served cold, sliced thinly, it makes an excellent appetizer during Christmas Eve — it can be served with horseradish, beetroot, gherkins, or cranberry. It presents beautifully on a platter, garnished with parsley or thin slices of pickled onion. Visually: a golden crust, an even interior with small bits of onion and herbs.

Składniki (15)

Servings:
8
  • Ground pork 400 g
  • Ground beef 300 g
  • Egg 2 szt.
  • Breadcrumbs 80 g
  • Milk 50 ml
  • Onion 1 szt.
  • Garlic 3 ząbki
  • Butter 20 g
  • Rapeseed oil 15 g
  • Mustard 30 g
  • 🌿 Przyprawy
  • Salt 10 g
  • Black pepper 4 szczypty
  • Marjoram 2 g
  • ✨ Opcjonalne
  • Dried plums 70 g
  • Parsley 1 pęczek
💰 Szacowany koszt dania: ~28.67 PLN (3.58 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Take the ground meat out of the fridge 20–30 minutes before preparation to reach room temperature — this makes it easier to combine the ingredients evenly. Weigh all the ingredients according to the list.

Ingredients: Ground pork, Ground beef
Use a large cutting board and a sharp knife to chop the herbs and plums. Mixing cold meat can be more difficult — let it sit at room temperature for a while.
2

Peel the onion and chop it into small cubes. Peel the garlic and finely chop it or press it through a garlic press. If you are using parsley and dried plums - finely chop the parsley and cut the plums into small pieces.

Ingredients: Onion, Garlic, Dried plums, Parsley
Use a sharp knife and a stable cutting board. When chopping the onion into small pieces, it will sauté faster and distribute evenly in the meat mixture.
3

Heat a skillet over medium heat. Add butter and canola oil. When the butter melts (about 30–60 seconds), add the chopped onion and sauté for 6–8 minutes, stirring every 1–2 minutes, until the onion is translucent and slightly golden. Finally, add the garlic and sauté for 30–45 seconds, until you can smell the aroma. Transfer to a plate and set aside to cool.

Ingredients: Butter, Rapeseed oil, Onion, Garlic
Use a pan with a diameter of 24–28 cm. Fry over medium heat so that the onion becomes translucent and does not burn. When the onion is soft and transparent, it is ready.

Mixing and Shaping

4

In a large bowl, place the ground pork and beef. Make a small indentation in the mixture and crack in the eggs. Add breadcrumbs (80 g) and milk (50 ml). Add the cooled onion with garlic, mustard (30 g), salt (10 g), pepper (2 g), and marjoram (2 g). If you are using dried plums and parsley, add them now. Using your hands (or a wooden spoon), mix the ingredients from the edges to the center for about 2–3 minutes, until the mixture becomes uniform — it should be sticky but not wet.

Ingredients: Ground pork, Ground beef, Egg, Breadcrumbs, Milk, Butter, Onion, Garlic, Mustard, Salt, Black pepper, Marjoram, Dried plums, Parsley
Use a large metal or glass bowl and a wooden spoon or disposable gloves. Mix vigorously, but do not beat for too long — excessive mixing can result in a too dense texture after baking.
5

Prepare a loaf pan measuring approximately 25 x 12 x 7 cm. Line it with a strip of parchment paper (along the longer sides), so that the paper extends beyond the edges — this will make it easier to remove the baked goods after baking. Transfer the thoroughly mixed batter into the pan and smooth the top with your hand or a spoon. You can gently brush the top with a bit of mustard.

Ingredients: Mustard, Breadcrumbs
Use a loaf pan of the specified dimensions; parchment paper will make it easier to remove. If you don't have parchment paper, grease the pan with butter and sprinkle with breadcrumbs.

Baking

6

Preheat the oven to 180°C (top and bottom, without fan). Place the dish in the preheated oven on the middle rack and bake for 60–75 minutes. After 45 minutes, check the top — if it is browning too much, cover the dish with aluminum foil. The roast is ready when a thermometer inserted in the center reaches 72–75°C or when pierced and lightly cut, the juices run clear and the center is not raw (it should be set).

Use a meat thermometer if you have one — it's the most reliable way to check. Roasting at a lower temperature for a longer time (e.g. 160°C for 90 minutes) will result in a more tender texture.

Cooling and Slicing

7

After removing from the oven, set the pan on a rack to cool for 15–20 minutes. This allows the juices to distribute evenly and the roast won't fall apart when slicing. Remove the roast along with the parchment paper, place it on a cutting board, and slice it into thin pieces (thickness 5–7 mm) — this is the perfect thickness for snacks.

Use a long, sharp knife for cutting and a board with a rim or a cooling rack. Do not cut immediately after baking — the hot roast will fall apart.

Decoration and serving

8

Arrange slices of meatloaf on a platter. Garnish with fresh parsley (if using) and optionally serve alongside mustard, pickles, cranberry sauce, or horseradish of your choice. Serve slightly chilled or at room temperature — perfect as a cold Christmas snack.

Ingredients: Parsley, Mustard
For serving, use a flat platter with a diameter of 30 cm. Additionally, you can serve thinly sliced gherkins or pickled mushrooms as an accompaniment.

Fun Fact

💡

Meatloaf (sometimes called 'meatloaf') has its roots in European and American cuisines; the name 'Roman' was popularized in Poland at the turn of the 19th and 20th centuries and does not necessarily refer to Rome, but to the method of preparation and shaping in a loaf pan.

Best for

Wigilia Święta Przyjęcia rodzinne Przekąski na zimno

Tips

🍽️ Serving

Serve the slices slightly chilled — this makes it easiest to cut thin slices. It pairs perfectly with mustard, horseradish, cranberry, or pickled cucumbers. For a more elegant presentation, arrange the slices alternately with lettuce leaves or thin slices of pickled onion.

🥡 Storage

Store in the refrigerator for 3–4 days in an airtight container. Sliced pieces can be frozen spread out on parchment paper in a container (for up to 2 months). To reheat, thaw in the refrigerator overnight, heat in the oven at 160°C for 10–15 minutes, or serve cold.

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