Meatloaf Christmas "Peacock Tail"

1 kg beef

500 ml milk
what milk to choose? we'll show

250 g white bread

14-16 quail eggs

2 protein of chicken eggs

2 cloves of garlic

1 large onions

1 small carrot

1 bunch of parsley

3 Art. l. vegetable oil

ground black pepper

salt

Rinse meat, cut into small pieces, removing all the veins and films, and twist in a meat grinder 2 times.

Soak bread without crusts in milk, squeeze, mince, combine and mix with minced meat.

Beat egg whites (chicken) in a stable foam, gently put in the stuffing, mix, remove the stuffing in the cold.

Boil hard-boiled quail eggs, clean.

Rinse, dry and finely chop the herbs, peel and chop the carrots, onions and garlic.

Heat the pan with vegetable oil, fry all the vegetables for 4 minutes, cool, together with the oil in which they were roasting, mix with minced meat, pepper and salt, add the greens, mix gently.

Shots pan for baking rolls baking paper, grease it with a little vegetable oil.

Share on paper in the form of "logs" stuffing, place it evenly quail eggs, eggs and push to make the surface smooth roll.

Preparing meatloaf Christmas "peacock tail" in a preheated 200 degree oven for 40-50 minutes, covered with parchment.

Removed the parchment for 15 minutes until tender.

Before serving on the New Year's table meatloaf cut with a sharp knife and place cold to taste.

How to choose a meat grinder. We will tell.