4 fantastische Rezepte mit Hackfleisch | Neue Ideen für Hackbraten und Hackauflauf

Today I will show you four different recipes in which I prepare unusual dishes with minced meat. The basic ingredient is of course minced meat. Add breadcrumbs, a few eggs for binding, marjoram, salt and pepper and of course paprika powder. Mix everything well with your hands. Then I spread the mass on a baking sheet and press it evenly. Then the meat comes into the freezer. Next, I take a whole cranberry. Because it is not high enough for me, I cut the lid nice and thin and put a second cheese with the cut edge on top. Now I coat it all around generously with potato batter. Our minced meat is now hard enough so that I can cut it into stable strips. I take one and put it around the potato cheese tower. Then continue, always alternating between batter and minced meat until a pretty pattern is created. Finally, the whole thing comes in a springform pan. A layer of batter on top and then bake it in the oven. For the crunch, I add fried bacon cubes and fried onions to the cake after baking. Enjoy your meal! In our second recipe, I mix the minced meat with onions, garlic, tomato paste, pepper, dried tomatoes, parsley, paprika powder and salt. Now I rub some dry white bread into it and finally add two whole eggs. With the mass, I fill a springform pan to the top. Press everything firmly until we have a nice, compact mass. Next, I put a cheese slice between two uncooked lasagna sheets. They can be pressed wonderfully on the minced meat. I have chosen a grid pattern here. To fill the small gaps, I simply break the lasagna sheets in the middle. In all the gaps, I press the meat with a small glass so that I get space for a filling. For this, I make a mixture of fresh cheese, grated cheese and chives and put a spoonful of each into the recesses. In each individual chamber, I put a raw egg on top as a topping. And now it's time for the oven. Let's get to variant 3, where we start a little differently this time. First, I beat up a few eggs and grate a generous amount of cheese on top. Then add mayonnaise and mix well. Next, I need two baking trays, a large one and a smaller one. Why? You'll see later. I grease both with butter so that the mass does not stick and spread the egg-cheese mixture on the trays. Then spread it nicely until both trays are evenly covered. Then the whole thing goes into the oven. When the mass has hardened, I put the omelette on a cloth so that it can cool down in peace. Now we turn to the minced meat. For the meat, I add onions, thyme, paprika powder, salt and pepper. I spread the minced meat mixture thinly on the omelette. Make sure to leave a strip free at the top. Now our second omelette is used. I put it flush with the minced meat layer. Now a few more cheese slices on top, a few hands full of fresh spinach and then we can start rolling. With the cloth as a rolling pin, it works almost like by itself. Now the roll has to go back into the oven again and then it can be served. In the next recipe, I first make a yeast dough. For this I mix flour with dry yeast. Now we need sugar, a teaspoonful of salt, then an egg, milk and oil and knead everything well. Now the dough needs a little rest until it has doubled in volume. Now I let the dough slide from the bowl onto a baking sheet and spread it with my hands until it has the same height everywhere. Then it gets a little rest break covered with baking paper. With greased fingers, I can now press wonderfully deep into the dough without it sticking to my hands. I add an egg to the minced meat. Breadcrumbs, the diced onions, thyme, garlic and salt and pepper. When I have mixed everything well, I form thin sausages from the minced meat mass, with which I gradually fill in all the depressions in our dough. I coat the dough with a milk-egg-yolk mixture. This will give it a really nice brown color in the oven later. As a topping, I mix grated mozzarella with parsley and sprinkle the sausages in the dough with it. Off to the oven and then to the table, please.