Easiest Way to Prepare Tasty Sig's German Jellied Meatloaf with Egg

Sig's German Jellied Meatloaf with Egg.

Sig's German Jellied Meatloaf with Egg highly diverse and own ideal flavor that unique. Few kinds of Sig's German Jellied Meatloaf with Egg recipes are also enough simple to process and dont pick up lengthy. Even though not everybody likes Sig's German Jellied Meatloaf with Egg food, now several people are getting attached and like the various Sig's German Jellied Meatloaf with Egg foods available. This could be visible from the number of restaurants that supply Sig's German Jellied Meatloaf with Egg as one of the dishes. You can have Sig's German Jellied Meatloaf with Egg using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Sig's German Jellied Meatloaf with Egg

1. You need 1 of small onion.
2. Prepare 2 cloves of garlic.
3. Prepare 750 ml of beefstock.
4. Prepare 3 tablespoons of vermouth.
5. You need 3 tablespoons of balsamic vinegar.
6. You need 1 of bay leaf.
7. Prepare 3 of eggs, hardboiled.
8. It's 2 of small pickled gherkins.
9. It's 600 grams of leftover meats.
10. Prepare 1 of small pointed pepper.
11. You need 12 sheets of gelatin.

Sig's German Jellied Meatloaf with Egg step by step

1. Heat up the beef stock, peel the onion and the garlic, add them with the bay leaf to the beefstock. Chop the meat into small pieces or slice chosen vegetables for vegetarian version. Chop the sweet pepper add to stock. Cook until almost soft. Season with the vermouth and vinegar. Add the meat heat through..
2. Drain the meat, set aside. In the stock boil the onions, garlic and bay leaf for 5 more minutes, season with more vermouth and or vinegar if needed, cool down the stock, set aside. Boil the eggs for about 10 minutes. Line a loaf tin with cling film, peel eggs put them in the bottom of the tin..
3. Chop the gherkins put them over the top of the eggs in the bottom of the pan. Layer the meat evenly over and around the eggs..
4. Soften the gelatine sheets according to instructions (usually done in cold water for about 5-10 minutes). Squeeze the water out of the sheets, add them to the warm stock, stir until they are dissolved completely. Pour the stock over the meat until it is covered. Cover with the cling film. Put in fridge for at least 6 hours but best left overnight to set. Slice thinly serve with a tartar sauce and eat with fried potatoes, or** use on sandwiches..

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