MEAT BREAD – GEORY KAVKAZ

1. INGREDIENTS (Serves 6–8)

• 800 g ground beef (or a mix with lamb/pork)
• 1 onion, finely chopped
• 2–3 garlic cloves, minced
• 1 egg, beaten
• 100 g breadcrumbs (plain or seasoned)
• Salt & black pepper, to taste
• 1 tsp paprika (optional – for color)
• 1 tsp dried herbs (oregano, thyme, or parsley)
• 2–3 tbsp vegetable oil (for frying)

2. PREP & MIX

1. In a large mixing bowl, combine the ground meat, chopped onion, garlic, beaten egg, breadcrumbs, paprika (if using), dried herbs, salt, and pepper.
2. Use your hands to mix until well combined—don’t overwork, just until evenly mixed.
3. Shape the mixture into a loaf: approximately 20–25 cm long and 8–10 cm wide.

3. SEAR THE LOAF

1. Heat oil in a heavy skillet or frying pan over medium-high heat.
2. Place the loaf in the pan and sear each side (front, back, and ends) for 3–4 minutes per side, until a deep golden-brown crust forms.
3. This caramelized exterior builds flavor and keeps juices locked inside.

4. COOK THROUGH

1. Once seared, reduce heat to medium-low.
2. Cover the pan with a tight-fitting lid.
3. Cook for 20–25 minutes, turning the loaf halfway to ensure even cooking.
4. Optionally, add 2–3 tablespoons water or broth, cover, and steam for extra moisture.

5. REST, SLICE & SERVE

1. Remove from heat and let the loaf rest, covered, for 10 minutes—this helps redistribute juices.
2. Transfer to a cutting board and slice into 2–3 cm thick portions.
3. Serve hot with your choice of:
   • Sautéed vegetables
   • Mashed potatoes
   • Fresh salad
   • Or crusty bread

✅ TIPS & VARIATIONS

• Breadcrumbs: Use stale bread or panko for a softer texture inside.
• Cheese twist: Fold in 50 g of grated cheese into the meat or layer slices on top before resting.
• Wet pan option: Finish with a splash of stock or tomato sauce to keep it moist.
• Flavor mix-up: Add chopped mushrooms, bell peppers, or olives to the meat blend.