The main dishes are ground meat in the oven.

First of all, we need to decide what kind of minced meat we will cook.

Stuffing can be:

Meat - from pork, mutton, horse meat, beef, bear, from poultry (chicken, turkey);

Fish - in this case, substandard fish and seafood are used;

Vegetable - for its preparation, the vegetables are lightly lowered for a couple or fried, baked.

Meat stuffing can be prepared from raw meat, from boiled or fried. The rest of the recipe depends on the method of preparation of the main ingredient. The processed meat product is mainly used for filling in pies, casseroles or hot salads. From raw minced meat, cutlets, rolls are prepared.

For the preparation of minced meat, the main component is used - meat, fish, vegetables, spices and salt, additional ingredients (bread, starch, semolina, egg). It can be prepared only from one kind of meat or mixed several. Depending on the number of additional components, the product will be more sticky or loose, fragrant or ordinary. You can make minced meat with a meat grinder, but delicious dishes are obtained from meat, minced with a few knives or hatchets. The degree of felling can also be different. From fairly rough cuttings, when pieces are cut into minced meat, to the felling "into foam". Then the liver becomes tender, like butter. Usually use a mixture of beef and pork in a ratio of 1: 1.2: 1. The main additional components are onions, eggs, soaked in milk or water bread (preferably a loaf), salt, pepper. In various national cuisines add pumpkin or zucchini, potatoes (raw or in the form of hot mashed potatoes), starch, semolina, finely chopped herbs (parsley, basil, marjoram, celery, dill). Any additional components make up from 1/3 to 1/5 of the total stuffing. The final preparation of the food for the recipe is its good kneading. This can also be done with the help of a combine or with hands. In the latter case, so that the liver does not stick to your hands, it is recommended that they be moistened with water or put on gloves.

Meat dishes can be cooked in the oven, in a frying pan, on an open fire, in a double boiler.

Minced meat in the oven is cooked for 30 - 40 minutes. At a temperature of 180-200 degrees.

For their preparation, you can use foil, pots, molds, sleeves for baking. Now in the trade network there are many ready dry semi-finished products with various kinds of fillers and recipes. They are not bad with cutlets from minced meat in the oven, sausages from parfait in the oven.

It should be noted that the dishes from minced meat in the oven are more delicious, aromatic, juicy and even dietary, compared with those cooked in a frying pan. But you can use a double component. First, the product is fried in a frying pan until a rustic crust is obtained, and then it is brought to full readiness in the oven. With this method of cooking, minced meat in the oven acquires a special flavor.

There is a very interesting recipe for preparing and serving a dairy pig. This same technique can be used when baking any dish of minced meat in the oven. Half, for example, a meatloaf or "false rabbit" is smeared with a thick layer of dough and sent to the oven. Serve hot. But before serving, baked dough should be carefully removed. And then your guests will be very surprised how it turned out that half of the roll was baked, and half was worn out. Aerobatics will be obtained if the dough smeared along the roll, and not across. Then each guest will get such a "secret" two-tone piece.

In addition to traditional second courses, you can prepare various snacks and so-called "hot" salads. Snacks of minced meat can be made for a normal snack, but you can make a note of a romantic mood. To do this, you just need to use pineapple fresh or canned, preferably with circles, strawberries, cranberries. It should be noted that lingonberries and sauerkraut served on any meat dish improve the taste of the main component and promote its digestion.