 |
| １Mince
the onion and fry it in the vegetable oil until slightly colored.
Allow it to cool. Tear the bread into small pieces and dip them
in the milk. Beat the eggs. |
| ２Boil
the quail eggs until hard and remove the shells. |
| ３Combine
the ground beef and pork in a bowl and knead well with your hand.
Add the onion, bread, eggs, nutmeg, salt and pepper, and mix all
the ingredients together. |
 |
| ４Place
the bacon strips crosswise in a pound-cake pan to cover the bottom
and sides. Allow the ends to stick out from the pan. Spread and
pat half of the meat mixture in the pan. Align the quail eggs lengthwise
along the center, and fill the pan with the remaining meat mixture. |
 |
| ５Bend the
bacon strips sticking out from the pan over the top of the meat
mixture. Cover the top with aluminum foil. |
 |
| ６Bake
(5) in an oven preheated to 220。C for 40-45 minutes. |
| ７When
the meat loaf is done (Insert a bamboo skewer into the center. When
the juice is clear, it is done.), remove it from the oven and allow
it to cool. Insert a knife along the inside the pan (Meat loaf shrinks
while baking). |
| ８Turn
the pan over to remove the meat loaf. Pour the juice into a small
pan. Add the remaining ingredients for the sauce to the pan and
boil down to half over medium heat to make the sauce. |
| ９Cut
the meat loaf into 1.5 - 2 cm wide slices and dish up. Add the garnish
on the side and pour some sauce over the dish. |
