Galantine Meatloaf
Modification of my mother's recipe (because she uses 12 eggs in her recipe). It seems like #mycookbook will be me modifying my mother's recipe to my liking. Planned to make steamed meatloaf for sweet soy sauce stew (semur) but changed my plan halfway and ended up eating them by themselves.
It's supposed to be steamed in small containers but I don't have a steamer and multiple small containers now, so off they go to the oven.
Utensils: 1 45cm roasting tin, 1 30cm Pyrex glass, 1 spoon, knife, cutting board. Oven.
Galantine Meatloaf
Modification of my mother's recipe (because she uses 12 eggs in her recipe). It seems like #mycookbook will be me modifying my mother's recipe to my liking. Planned to make steamed meatloaf for sweet soy sauce stew (semur) but changed my plan halfway and ended up eating them by themselves.
It's supposed to be steamed in small containers but I don't have a steamer and multiple small containers now, so off they go to the oven.
Utensils: 1 45cm roasting tin, 1 30cm Pyrex glass, 1 spoon, knife, cutting board. Oven.
Open in Cookpad AppSteps
- 1
Boil your water and preheat your oven (180 degree, 5 minutes). Mince the onion and garlic
- 2
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
- 3
Pour the boiling water to the roasting tin until roughly half of the height. Put the Pyrex inside ensure that it won't spill
- 4
Bake in gas fan 220 for an hour. Cool
- 5
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.
Cooksnaps
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