美式家庭肉卷（番茄糖霜烤制）
家庭风味的美式肉卷，外层番茄糖霜烤制成厚实的酸甜层，适合周末家宴。
- 烹饪时间
- 1 小时 15 分钟
- 份量
- 626 kcal
- 材料
- ≈ $2.41
- 蛋白质
- 32 g
材料
- 1 Ground pork and beef包装 500 克 约等于 $7.01 158 克
- 2 Onions≈ $1.60 每千克 36 克
- 3 Eggs包装 10 个 约等于 $1.93 0.4 个
- 4 Breadcrumbs 18 克
- 5 Milk 2.5%包装 930 毫升 约等于 $0.88 29 毫升
- 6 Garlic≈ $10.00 每千克 4 克
- 7 Ketchup 25 克
- 8 Brown sugar 6 克
- 9 Mustard 6 克
- 10 Salt 1 克
- 11 Ground black pepper 按口味
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
预热烤箱至180°C。洋葱和大蒜切成细末。
将肉馅、洋葱、大蒜、鸡蛋、面包渣、牛奶、盐和胡椒混合成黏稠的馅料。
捏成紧实的长条状肉卷，放入烤盘中。
将番茄酱、红糖和芥末调匀做糖霜。
在肉卷上均匀刷半量糖霜，180°C烤30分钟。
再刷剩余糖霜，继续烤25分钟，直到肉汁透明。
静置10分钟后切成厚片。
小贴士
- 为什么这样做
- Chop the onion and garlic finely so they blend into the meat and don't show up as chunks in every bite. If chopped coarse, they turn tough and dry after baking. Bake at 180 °C so the glaze cooks evenly and doesn't burn on top.
- 可替换食材
- Replace the ketchup with 20 g of tomato paste and 5 g of water for thickness. Instead of brown sugar, use white (6 g), but the glaze will be less caramelized. You can leave out the mustard if you don't like the heat.
- 常见错误
- The loaf can crack while baking if the meat mixture is too loose. Check: if it doesn't hold its shape when pressed lightly, add another 10 g of breadcrumbs or 10 g of milk.
- 保存与加热
- Keep in the fridge for 3 days, wrapped in foil. Reheat in the microwave for 2 minutes at 800 W with the plate covered. Don't freeze it, the glaze turns watery.
- 搭配建议
- Serve with boiled potatoes or pasta to soften the acidity of the glaze. Add a fresh cabbage and apple salad for freshness.
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