How to cook
The onions and spicy pickled peppers are cleaned and chopped very finely or they can be grinded in a blender with the oil and parsley.
Put the chopped meat or minced meat in a bowl, add the eggs, add the spices and chopped vegetables with parsley. Mix well, until a homogeneous mixture is obtained and season it further. It is left from 2 hours to 1 night in the refrigerator.
Grease a cake or pudding mold profusely. I use a rectangular smooth silicone mold to make it easier for me. The mixture is poured inside and it is leveled out. The consistency should be relatively thinner than the one for meatballs.
The meatloaf is baked in a water bath covered with aluminum foil, initially for 1 hour at 320°F (160°C), then the temperature needs to be increased to 360°F (180°C) and the baking continues, until you notice, that it is firm.
Around the meatloaf you will see separated condensed liquid, but you need to know that it helps with cooking and in the first stage it is needed.
Pierce it with a metal skewer and if it comes out clean, the meatloaf is almost ready. All that is left is to remove the foil, pour out the liquid on the side around the meat, if any and increase the oven to 390°F (200°C), so that it can aquire a nice and appetizing color.
It can also be consumed cold, but after it has been left at room temperature for a while and that way it would be suitable for a beer appetizer.
Enjoy your meal!