Recipe of Perfect Sig's German Jellied Meatloaf with Egg

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, sig's german jellied meatloaf with egg. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Sig's German Jellied Meatloaf with Egg is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Sig's German Jellied Meatloaf with Egg is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have sig's german jellied meatloaf with egg using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Sig's German Jellied Meatloaf with Egg:

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

Steps to make Sig's German Jellied Meatloaf with Egg:

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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