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I love to travel and part of the fun of travel is trying cuisines of different areas. Not too long ago Tim and I were in northern Italy and Switzerland with some friends and while dining at a brasserie in Zürich we came across this traditional Bavarian meatloaf.
This is unlike our traditional meatloaf in that its texture is very fine and prior to baking, the mixture is very much like a mousse. I likened the loaf to a pate and the flavors are so delectable.
The loaf is pale in color and has an unusual hint of ginger, nutmeg, thyme and garlic. One would think that is an unusual combination and you would be correct, but when combined in this luscious loaf along with ground pork and chicken, it’s a thing of beauty for the tastebuds.
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9 x 13 baking pan – https://amzn.to/3WQYfHD
Mixing Bowls – https://amzn.to/3AwYWeT
Offset Spatula – https://amzn.to/45PfQ6J
Loaf Pan – https://amzn.to/42pPTHX
Meat Thermometer – https://amzn.to/3Ni5RzC
Essential parchment paper – https://amzn.to/3qvbm52
Kitchenaid Food Processor – https://amzn.to/3Nf7C0v
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1 Comment
Everyone is so creative!!!!