Stuffed meat loaf

Products needed:

• City loaf of extra-fast flour – 0.3 kg.
• ground pork 0.4 kg.
• Ground beef – 0,2 kg or ready-made ground beef – 0,6 kg .
• salt – ½ tbsp. spoons.
• 2 tablespoons vegetable oil. spoons.

Equipment needed:

• Delonghi SMA3X PVC63 TC built-in oven
• Stainless steel baking tray
• food foil

Two words about oven equipment. Without this explanation, it is difficult to understand the convenience and comfort of the oven, using the example of making a stuffed loaf.

The Delonghi SMA3X PVC63 TC stainless steel oven has 3 control knobs – rotary switches, and a spacious 53-litre oven compartment.

The design of the oven’s double-glazed hinged door is such that the exhaust air has almost no effect on the general background smells in the kitchen, even if the hood over the oven is not turned on.

The electric independent oven is multifunctional because it provides the housewife with three functional modes: bottom heat, convection, electric grill grill power 2000 W . Even reheating pre-frozen foods is easy in this oven.

There is an audible timer, which gives some comfort to work.

Maximum temperature in the oven: 250 ° C reached in a few minutes. Maximum power consumption 2335 W.

Other features and functions: there is a chamber light, cooling fan, child-proof system.

1 tray and 2 racks came with the oven. Unfortunately, we couldn’t find a grill spit, but we are not in despair and began educational culinary experiments.

Preparing the loaf for a remake bake

An ordinary loaf made in a bakery from extra hard flour did not make it home unharmed as if anticipating its fate – to become an object of experiment and gastronomic discovery – it fell out of the bag right in the snow shortly before the celebration of New Year 2013. We shouldn’t have left the bread outside, so we brought it inside, figuring out what to do on the way. And they came up with this.

We quickly rinsed the bag with the loaf, which had fallen in the snow and got quite wet, under a hot shower for 1 minute. After that the loaf felt even softer. Then removed from the bag, cut the hump off one side of the loaf with a knife, removed the bread pulp and filled with the raw stuffing mixed from the ingredients below.

Meat, off to a good start. Attention. Stuffing!

Stuffing is not difficult to prepare and here it is difficult to surprise the experienced hostess.

We poured into a pot of 2 liters with a reserve , and mixed the meat ingredients – ground pork and ground beef in the above proportions , bought in a grocery store. During the mixing we added salt and oil for flavor.

And in this form prepared meat mass of thick consistency a spoon stands for stuffing ordinary loaf from flour of the highest grade, with an unusual fate.

In the oven to simmer – for an hour and a half in heating mode “2” with ventilation on extraction mode also “2” .

The temperature inside the oven reached +110 ° C in 5 minutes after turning it on, and remained at that level until the end of cooking.

At the end of the program the oven beeped we took the ready product out of the oven and let it stand on the kitchen countertop for 10 minutes – for natural cooling, then we took off the foil and served it up. The product is ready. I recommend to eat it hot – with a bang.

I should note that the finished product can be served earlier – guided by the readiness of the crust of the loaf baked twice it should be hard, but do not change color.

So, the recipe that you are now familiar with, was born rather spontaneously – on occasion, as, however, many non-trivial discoveries are made on this earth.

Nevertheless the fresh and warm loaf, piled high with meat, was so tasty that it would be a good idea to adopt this recipe for other bakeries as well, including industrial ones.

That same day before New Year we refreshed the oven with a new product for us – oven cheese.

Stove cheese is made from colostrum, which is put in the American oven so that it curdles. Keep in the oven for 3…4 hours.

When ready, it is eaten with milk, spiced with sugar and cinnamon.

A special and obligatory requirement: the colostrum obtained from the cow should not be kept in the refrigerator until the cheese is ready, but should be used – in accordance with these recommendations – as soon as possible.

We used this well-known country recipe in our Delonghi SMA3X PVC63 TC oven, heating it for 35 minutes in mode “2” without forced ventilation.

The result surpassed our wildest expectations – “I love it”.