Pork and Beef Meatloaf with Cream

ground pork, ground beef, 20% cream, table salt, nitrite salt, butter, dried garlic, pepper blend, cayenne pepper, nutmeg

Mix: 15 min. Chill in the refrigerator: 3 h. Let it stand: 1 h. Bake in the oven: 2 h 10 min. Cool down: 30 min. Chill in the refrigerator: 8 h. Blend with a blender: 5 min. Knead the dough: 5 min. Slice: 5 min. Knead the dough: 13 min. Bake in the oven: 1 h. Bake in the oven: 10 min. Mix: 3 h.

Chill ground pork (400 g), ground beef (400 g), and 20% cream (100 g) before mixing. Add table salt (7 g), nitrite salt (7 g), dried garlic (3 g), pepper blend (2 g), cayenne pepper (1 g), and nutmeg (0.5 g) to the meat.

Pour in the ice-cold cream and knead for 10-15 minutes, until the mixture becomes sticky and uniform. Grease the mold with butter (5 g), pack the meat mixture in firmly, cover with plastic wrap, and refrigerate for 3 hours.

Take the mold out and let it stand at room temperature for 1 hour. Bake the meatloaf for 1 hour at 70°C, then 1 hour at 110°C, and another 10 minutes at 130°C; the center should be firm and no longer raw.

Cool the meatloaf in the mold, remove it, wrap it in plastic, and refrigerate overnight. Slice it thickly after chilling.