Belgian-style meatloaf

Ingredients

• 1 kg of ground meat (a mixture of beef and pork)
• 1 onion
• 1 egg
• 2 slices of white bread (approximately 60g)
• 100 ml of milk
• 3 tablespoons of breadcrumbs, plus a little extra for topping
• 1 clove of garlic (optional)
• salt
• pepper
• 2 tablespoons of cooking oil paint
• 20 g of butter, cut into small pieces

Soak the bread in a bowl of milk.

Return to the original onion in a pan, add the garlic, and optionally other vegetables or herbs. Remove from heat and stir in the egg.

Squeeze the bread to extract the milk, then mix it with the egg mixture and ground meat until you have a smooth dough. For a thinner bread, for example, one to serve cold, use a mixer or food processor. Add the breadcrumbs: this will make the mixture drier and easier to shape into a long loaf. Season with salt and pepper.

Pour commencer, pour each a small amount of oil paint in an oven-safe dish and place the meatloaf inside. Sprinkle with breadcrumbs and dot with pieces of butter. Bake in a cold oven at 200 °C (392 °F) for 30 minutes, then for another 30 minutes at 150 °C (275 °F).

Serve hot with root vegetables and other vegetables. To use it as a deli meat, let it cool, then slice it thinly.