Meat casserole with young cobs

1. Stage

First you need to soak 100 white bread in 250 ml of milk.

2. Stage

Finely chop the onion (140 g) and grate the carrot (120 g). In a pan in a small amount of vegetable oil, fry the onion and carrot.

3. Stage

Now add 1 kg of minced meat (I have pork and beef) to the fried onions and carrots. Mix thoroughly. Add 100 ml of boiled water to the mince, stew on low heat until the liquid evaporates about 15 minutes, stirring occasionally. Remove from the heat, allow to cool, add salt and black pepper to taste.

4. Stage

Now you need to beat 2 eggs together with 3 tbsp. sour cream.

5. Stage

Add bread soaked in milk to the egg-sour cream mixture and mix well.

6. Stage

Peel the apple (80 g) from skin and seeds, grate on a fine grater and combine with minced meat. Mix thoroughly.

7. Stage

Take 6 pieces of pickled young corn cobs and cut into medium sized rings.

8. Stage

Add chopped young corn cobs and egg and sour cream mixture with bread to the minced meat. Thoroughly mix everything until homogeneous.

9. Stage

It is most convenient to use a mold. I used a regular mold, so I covered it with parchment paper and sprinkled with breadcrumbs. To lay the prepared meat mass in the form, carefully flatten the surface and put to bake in a preheated to 180 degrees oven. Bake for about 45-50 minutes, focusing on the peculiarities of your oven.

10. Stage

10 minutes before the end of baking, sprinkle the meat casserole with grated hard cheese. As soon as the cheese crust appears, the meat casserole can be taken out of the oven.

11. Stage

Allow to cool for a while and then you're ready to serve! The meat casserole is incredibly juicy and tender, and you can serve it in the form in which it was baked, or you can carefully take it out and serve it on a festive dish. Decorated with herbs, you can serve it with mashed potatoes and various vegetable salads.