Galantine Meatloaf. Find & Share Your Favorite Dishes! Soak bread in milk, then process together in a food processor the soaked bread, onion, and garlic. Add ground beef, along with the rest of the galantine ingredients to the mixing bowl.

If you have multiple burners and woks, it will be nice to use a few of them and do multiple at once because making pancakes takes time. Thus, galantine is a whole system of complex cold meat dishes. Homemade Meatloaf Recipe - Laura Vitale. You can have Galantine Meatloaf using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Galantine Meatloaf

It's 1 kg of mince meat.
You need 9 of eggs.
It's 2 of vegetable stock cubes.
You need to taste of salt and pepper.
You need 2 tbsp of sweet soy sauce.
It's 6 cloves of garlic.
It's 1.5 of onions.
Prepare 200 g of breadcrumbs.
You need 150 g of oats (can also use breadcrumbs).
You need 1 litre of water.
Prepare 1 tbsp of chilli powder (skip if you don't like this).

I've posted a few meatloaf recipes, had this for Sunday lunch. So if you fancy something different one day, give it a go. Serve with veg of your choice 😀 I know there are plenty of meatloaf recipes out there but they're usually smothered in sauces. The Italian way is much more simple.

Galantine Meatloaf step by step

Boil your water and preheat your oven (180 degree, 5 minutes). Mince the onion and garlic.
In the Pyrex dish, add all the ingredients, mix them well. Will be better if you have food processor but it's no problem to mix it by hand.
Pour the boiling water to the roasting tin until roughly half of the height. Put the Pyrex inside ensure that it won't spill.
Bake in gas fan 220 for an hour. Cool.
Enjoy. Other than eating it with rice or used as a sandwich filling, you can add it inside stews which I planned to do but end up not..

Cooking for One: Meatloaf is a comfort classic. The French always get the best words. They have paté and terrine -- and galantine and ballottine. Place the galantine on a rack set over a sheet tray. Set aside the trimmings for the stuffing, leaving the skin attached.