Estonian meatloaf pikkpoiss
8 servings
90 minutes
Pikkpoiss is an Estonian variation on the theme of zraz. The literal translation of the name sounds like "long boy". This is explained by the fact that instead of ten cutlets, you can make one large roll and put it in the oven.
1
Soak the breadcrumbs in cream and let them swell for 10 minutes.
- Breadcrumbs: 70 g
- Cream: 200 ml
2
Place 6 eggs in boiling water and boil for 12 minutes.
- Chicken egg: 7 pieces
3
Then transfer them to ice water to stop the cooking.
4
Chop one onion, and also chop garlic and parsley.
- Onion: 2 heads
- Parsley: 5 g
- Garlic: 2 cloves
5
Mix them into the minced meat with soaked breadcrumbs, raw egg, salt, and pepper. Beat it well while mixing.
- Chicken egg: 7 pieces
- Ground meat: 700 g
- Salt: to taste
- Ground black pepper: to taste
6
Dice the second onion and grate the carrot.
- Onion: 2 heads
- Carrot: 1 piece
7
First sauté the onion in vegetable oil until translucent, then add the carrot, season with salt and pepper, and cook for another 5 minutes on low heat until the carrot is soft.
- Onion: 2 heads
- Carrot: 1 piece
- Vegetable oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste
8
Line the elongated baking dish with parchment paper, spreading part of the minced meat on the bottom and walls.
- Ground meat: 700 g
9
Then spread the sautéed vegetables, place the boiled peeled eggs in a row on top. Spread the minced meat over it and smooth it out with hands moistened with cold water.
- Chicken egg: 7 pieces
- Ground meat: 700 g
10
Send to the oven preheated to 180 degrees for 40 minutes.
