Bread casserole with three types of meat

Votes: 1

Time: 2 hours 23 minutes
Complexity: average
Servings: 12 - 14

This dish from Ingrid Hoffman, featuring chopped hard-boiled eggs, bell peppers, and olives, along with pork, beef, and sausage, contains more meat than white bread. It's enough to feed 14 people.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

10 eggs of category CO
1 cup (220 g) unsalted butter, divided
700 g ground beef (minced 3 times)
700 g of minced pork (minced 3 times)
3 large onions, finely chopped
15 finely chopped garlic cloves
1 cup steak sauce
1/2 cup apple cider vinegar
Zest of 1 lemon
1 tbsp. ground cumin
1 tbsp. l. dried oregano
Coarse salt and freshly ground black pepper
1 red bell pepper (remove seeds and stem and finely chop)
1 green bell pepper (remove seeds and stem and finely chop)
5 thinly sliced celery stalks
4 bunches (about 1 1/2 cups) finely chopped green onions, white and light green parts only
1 can (170 g) of tomato paste
5 slices of white bread
1/3 cup milk
450 g of sliced ready-made sausages

1 cup raisins

1 cup finely chopped parsley leaves
1 cup red chili pepper stuffed olives

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Prepare the filling for the casserole: Place the eggs in a large saucepan and cover with water. Bring the water to a boil, cover, and turn off the heat. Let the eggs sit for 10 minutes. Cover with cold water and cool completely, then peel and chop.
Melt 1/2 cup (110 g) butter in a large skillet over medium heat. Add the beef and pork and cook until the meat is browned, about 15 minutes.

Add 1/2 cup chopped onion and half the chopped garlic, steak sauce, vinegar, lemon zest, cumin, and oregano, season with salt and pepper. Cook, stirring frequently, until the onion is soft and the meat is cooked through, 30 minutes.

Turn off the heat and transfer the meat mixture to a large bowl to cool. The meat base can be prepared up to a day in advance. Cover it with plastic wrap and refrigerate until ready to use.

In the same large skillet, melt the remaining 1/2 cup (110 g) butter over medium heat. Add the remaining onion and garlic, along with the bell pepper, celery, and green onions.

Add the tomato paste and simmer until the vegetables are soft, about 15 minutes. Soak the bread in milk for 3 minutes.

Squeeze as much liquid as possible from the bread, then crumble it into the pan. Return the meat mixture to the pan along with the chopped eggs, sausage, raisins, parsley, and olives and stir.
Preheat oven to 180°C.

Transfer the mixture to a greased casserole dish and bake for 20-30 minutes, until golden brown. Serve with the roasted turkey.