Oven dishes are a category of recipes for cooking food using a gas or electric oven. They can be very diverse.

So, for example, you can find among them first courses (all kinds of soups simmered in pots), second hot courses (baked meat, fish, vegetables or mushrooms), side dishes (vegetables, cereals, pasta), snacks (a striking example is in this sometimes become hot sandwiches), sweet dishes (cakes, pastries, cookies, muffins, pies, pies, etc.), as well as savory pastries. Of course, this list is general and can be continued for a very long time. However, this only confirms our words about the variety of dishes that can be prepared using the oven.

Many housewives, and especially beginners, are afraid to bake dishes in the oven, believing that this process is incredibly complicated and intricate. Therefore, quite often they limit the diet of themselves and their loved ones, excluding from it foods that need to be baked. However, we would like to draw your attention to the fact that this idea is erroneous. Dishes that can be cooked in the oven, as we have already said, are very diverse. Therefore, recipes for their preparation can be light and heavy, and they can also occupy an intermediate stage between these levels of complexity. Thus, even without extensive experience in cooking, you can use the oven to bake a simple, but at the same time tasty dish.

As for the advantages of baking food in the oven, this is, first of all, the absence of the need to use fats again. Thanks to this, dishes can be made dietary. For example, baked chicken will be much healthier than fried chicken in a large amount of vegetable oil. Thus, people who zealously take care of their figure should pay special attention to those dishes that are prepared using the oven.

There are a lot of holiday dishes baked in the oven and it is simply not possible to list them all. On our website there are a lot of photos of recipes for such dishes, and therefore for each specific celebration you can find something special!

You can use the oven every day, making breakfast, lunch or dinner in a hurry. Believe me, it’s not difficult at all!

You can verify this by studying those recipes from the photos on our website that belong to the category of oven-baked dishes. By the way, all of them are described in as much detail as possible, which will allow even beginners to cook without any problems! Oven baked dish

For some reason it’s always more aromatic and tastier than something cooked on the stove. Perhaps the whole secret is that the smells do not disperse throughout the apartment, but are concentrated in a confined space and, finding no way out, fill every piece of meat or potatoes. I think that’s why culinary masters don’t fry chops, but bake them under the crust, don’t stew the potatoes, but put them in the oven along with vegetables. Would you say that you bake more often than you fry and steam? If yes, you will love the following recipes. These dishes are unusual in that they are simple, understandable and accessible. And each one can be cooked in less than an hour

. Well, watch, read and add the recipes you like to your cookbook.

Potatoes baked with carrots

• Ingredients
• 450 g carrots
• 6 potatoes
• 60 ml olive oil

salt, pepper, Italian herbs to taste

1. Preparation
2. Set the oven temperature to 180°C.
3. Peel the potatoes and carrots. Cut into slices or cubes. Drizzle with oil. Set aside for 15 minutes.
4. Transfer the vegetables to a baking sheet. Sprinkle with pepper, salt, and Italian herbs.

Send to bake for 30 minutes.

Is it labor intensive or time consuming? Anyone can bake vegetables this way. In those 30 minutes while they are in the oven, you can cook and serve it.

Potatoes baked with carrots

• Chicken with herbs
• 2.5 kg chicken
• 75 ml olive oil
• 2 tsp. dried herbs
• 8 potatoes
• 500 g pumpkin

salt, pepper, Italian herbs to taste

1. 2 carrots
2. Set the oven temperature to 220°C.
3. Wash the chicken. Tie the legs with thread.
4. Grease it with 2 tbsp. l. olive oil. Sprinkle with salt, pepper and herbs.
5. Transfer to a baking sheet and place breast side up. Bake for an hour.
6. Peel the vegetables. Cut into slices. Transfer the potatoes to the pan. Bake for 5 minutes at maximum power.

You definitely have your own original way of preparing everyone’s favorite chicken. This light and tasty meat is very popular. The recipe above is another way to please your family without having to stand at the stove.

Mackerel with spices

Potatoes baked with carrots

• 2 mackerel
• 3 onions
• 1/2 lemon
• 2 sprigs thyme
• salt, pepper to taste

salt, pepper, Italian herbs to taste

1. Line the pan with parchment. Place the cut fish on top.
2. Cut the onion and lemon into slices. Place on top of the fish.
3. Salt and pepper the fish. Add thyme. Wrap it in parchment.
4. Set the temperature to 200 °C. Bake for 15 minutes.

Fish, spices and nothing extra. Anyone can cook it this way if they want. It takes about half an hour at most to do everything. Just or buy fresh frozen. You can use your favorite spices instead of the ones suggested.

Brownie

Potatoes baked with carrots

• 200 g dark chocolate
• 125 g wheat flour
• 150 g sugar
• 5 g baking powder
• 50 g butter
• 100 ml milk
• 40 g sesame
• 100 g pumpkin seeds
• 1 chip salt

salt, pepper, Italian herbs to taste

1. Melt the butter and chocolate separately.
2. Combine flour, baking powder, sugar, sesame seeds, seeds and salt.
3. Add chocolate and butter to the dry mixture. Mix until the dough is homogeneous and smooth.
4. Grease the mold with butter. Sprinkle with a little flour. Place the dough into the mold.
5. Set the temperature to 180 °C. Bake for 25 minutes.

I don't know anyone who doesn't love chocolate brownie. Of all the desserts, he is probably the lightest and most delicious. Plus, if you follow this recipe, the brownies can be made in less than 50 minutes. Give it a try.

Pies with pears

Potatoes baked with carrots

• 500 g puff pastry dough
• 8 pears
• 150 g cane sugar
• 4 tbsp. l. lemon juice
• 100 g butter
• 1 tbsp. l. powdered sugar
• 1 tbsp. l. buckwheat honey
• 1 chip cinnamon

salt, pepper, Italian herbs to taste

1. Peel the pears. Cut them into thin slices. Sprinkle with lemon juice.
2. Melt the butter. Add sugar, cinnamon, honey, lemon juice. Boil it. Place the pears into the mixture. Set aside for 10 minutes.
3. Divide the puff pastry sheet into 8 pieces. Roll each into a round cake. Approximate diameter 15 cm.
4. Place pear slices on each tortilla. Pinch the dough in a circle so that there is a hole inside. Fill it with sauce.
5. Bake at 190°C for 20 minutes.
6. Sprinkle the finished open pies with powdered sugar.

Original open ready-made dough pies occupy a special place on the menu. They are easy to prepare and you can customize the filling to suit your taste, whenever you want something new. This time try it with pears.

Baking is the most ancient way of preparing food. The first people on earth baked meat directly over a fire, our Slavic ancestors used Russian ovens, the tandoor oven-roaster is still popular in Eastern and Asian countries, and Europeans bake meat, fish and vegetables in the oven, convection oven, microwave and multicooker. The main feature of baking is that the products are cooked under the influence of hot air, so they retain their natural taste without losing vitamins and nutrients. The products are baked without oil in their own juice, so the dishes are very juicy and dietary. Meat and fish baked in the oven acquire an incredible aroma and a beautiful golden crust that does not contain carcinogenic substances, unlike the crust that is obtained during frying in oil. If you care about healthy eating for your family, cook in the oven more often; moreover, baking is considered the simplest method of cooking, since it does not require the intervention of a cook in the cooking process.

Three baking methods

Baking can be open, closed and short-term. In the first method, the products are placed in a mold, on a baking sheet, wire rack or skewer. The closed method involves baking in foil, a sleeve, a bag, in a container with a lid or in pots. Brief baking is used to complete the preparation of a dish, when it is placed in the oven for a few minutes to form a crust.

You can bake anything - meat, poultry, fish, mushrooms, vegetables, fruits, as well as cottage cheese and cereals in the form of casseroles. How to deliciously bake food in the oven and prepare appetizing dishes? To do this, you need to master the secrets and subtleties of baking, honing your skills in practice.

Preparing for baking

Any high-quality and fresh meat is suitable for baking - lamb, pork, beef, rabbit and poultry, but it must first be marinated. Next, small cuts are made on the meat and stuffed with spices, pieces of lard, carrots and garlic. Juicy baked pork is obtained from loin, ham, shoulder and brisket, and for baking beef, ribs on the bone, thick edge, shoulder, brisket, leg, tenderloin, flank, thick and thin sirloin are suitable.

Before baking, they usually remove scales, gills and entrails, although some chefs believe that only whole fish can be baked, since complete sealing makes it juicy and appetizing. The fish must be rubbed with salt - in fact, this is the whole preparation for heat treatment. If you are going to bake fish that is too bony, marinate it in lemon juice, which will soften the bones and add a piquant taste to the dish.

Vegetables are simply washed and dried with a towel, baking root vegetables whole or in pieces. Cauliflower is divided into inflorescences, eggplants are cut in half or into circles, onions are baked completely or in rings. It is better not to salt vegetables that are baked over an open fire, since salt stimulates the secretion of juice, so the dish turns out dry and without a golden brown crust.

How to properly bake meat, fish and vegetables in an open way

Usually, a crust forms on the product much earlier than it reaches the stage of readiness, so to prevent the dish from turning out raw, it is poured with the juice released during baking. To obtain a low-calorie dish, sprinkle it with water diluted with lemon juice. If large pieces of meat or huge fish are baked, then at the end of cooking it is better to cover them with foil on top so that they do not burn.

Before cooking, a piece of beef can be covered with a skin of lard to make the meat soft and juicy. To do this, the lard is slightly cut for better rendering, and then the skin is attached to the meat with toothpicks. Shortly before the beef is ready, remove the skin so that it becomes crusty. Before cooking, vegetables are sprinkled with olive oil, sprinkled with spices and placed on the grill.

Chicken should be baked at a temperature of 180 °C, goose requires a lower temperature - 140 °C, and pork and beef cook well at a temperature of 200–210 °C. If you are cooking beef, after 25 minutes it is recommended to reduce the heat to 160 °C and bake the meat until it is soft. Fish and potatoes are baked at a temperature of 170–180 °C, other vegetables feel great at 200 °C.

How long does it take to bake food in an open way?

Beginning housewives are concerned about a very important question - how long to bake chicken, beef, pork, fish and vegetables? You can easily calculate the cooking time using a simple formula - 1 kg of chicken is baked in half an hour, 1 kg of beef and goose takes an hour, fish weighing 1.5 kg is ready in 50 minutes, and medium-sized potatoes are usually put in the oven for 40 minutes or a little more. How long you need to bake the remaining vegetables depends on their juiciness. Eggplants, peppers, tomatoes and zucchini are ready in 20 minutes, pumpkin and carrots take half an hour, and beets are baked for 40–50 minutes. The baking time of products depends not only on their size, but also on the quality of the oven, so it is necessary to approach this issue individually.

If you are cooking several foods at the same time, you should take into account the cooking time for each of them. It is quite possible that some products will have to be half-cooked before baking, or you will have to place them on the baking sheet first, and add the rest later.

How to deliciously bake meat, fish and vegetables in foil

Due to the fact that food in foil is cooked in its own juices, the dishes turn out even juicier. For a pleasant taste, meat, poultry, fish and vegetables can be baked with a piece of butter, sour cream, sauces, spices and seasonings. Tips for baking in foil are no different from cooking meat, fish and vegetables openly, although it is worth highlighting a few features. When baking eggplants, zucchini and peppers, be sure to remove the stem. Potatoes, carrots, beets and pumpkin are usually baked for 40 minutes at 220 °C. Eggplants and zucchini are ready in half an hour, and tomatoes need 15 minutes. How to bake fish in foil? In this case, it must be gutted, cleared of scales, and seasoned with spices.

Food should be wrapped carefully, but not very tightly, in foil. For strength, the foil is folded in two layers, a piece of meat, fish or vegetables is placed on top, covered with the other half of the foil, and the edges are securely pinched. The resulting envelopes are placed on a baking sheet or wire rack, and 10 minutes before readiness, the top layer of foil is cut, the dish is allowed to brown and excess moisture is evaporated. A kilogram of meat is cooked in foil for an hour, chicken in pieces - 40 minutes, whole chicken - up to 2.5 hours, fish - 25 minutes. Even the driest meat baked in foil turns out soft, juicy, tasty and healthy!

How to bake food in a bag, sleeve or dish

Baking bags and sleeves are made of safe food film that is resistant to high temperatures, but this film should not come into contact with open fire, so grilling in the sleeve is excluded. The sleeve is a pipe, the dimensions and volume of which are adjustable, and the bags are produced in certain sizes. Dishes in the sleeve and bag turn out very tender and soft, but without a crust, so if you still need a crust, at the end of cooking you should open the sleeve and let the dish brown. Before baking, the food is placed in a sleeve, the edges of which are closed with clips or tied in knots, and the sleeve is placed in a heat-resistant form and placed in the oven. The sleeves and bags are also suitable for the microwave, although the clips for the microwave must be made of plastic.

Fireproof dishes made of ceramics, cast iron, silicone and glass are suitable for baking. If you use a baking tray for baking, choose a model that allows liquid to drain, and it is better if it is equipped with a special grid, thanks to which you can remove fat. A roasting pan, terrine, tagine and ceramic pots are also used for baking. Dishes prepared in such dishes have a special taste, are easily digestible and do not require much effort to prepare.

What's the best way to bake fruit?

In autumn, when there is an abundance of fruits and everyone has already eaten their fill of fresh pears, peaches and apricots, you want something unusual. Baked fruits are very tasty, which can be stuffed with honey, spices, dried fruits, nuts, jam and chocolate. The fruits are cut in half, the core or pit is removed, the fruit halves are filled with filling and baked in the oven. Instead of filling, you can fill the halves with butter mixed with sugar - the dessert turns out juicy, tender and aromatic. Fruits are also cooked in cream and sweet sauces; the most important thing is not to overcook them in the oven, otherwise they will turn into porridge. By the way, baked fruits can be an excellent side dish for meat, for example baked seedless grapes. It should be washed, peeled, put in a mold, mixed with a small amount of olive oil and baked at 170 ° C for 45 minutes. For half a kilogram of grapes, it is enough to take 2 tbsp. l. oils

How to quickly and easily bake meat with spices

Take 1 kg of pork shoulder and prepare a marinade for it from 100 g of kefir, 3 tbsp. l. olive oil, 4 cloves of finely chopped garlic and spices - ground allspice, dry mustard, dried parsley and mint. Generously coat a piece of meat with marinade and leave for 3 hours. Then transfer the pork shoulder to a baking dish and place it in the oven preheated to 180°C for 1.5–2 hours. The meat is ready when it is pierced well with a knife, releasing clear juice. Cut the cooked pork into slices. For added piquancy, add a sprig of fragrant rosemary to the pork. Bon appetit!

Appetizing vegetables baked in marinade

Prepare marinade from 4 tbsp. l. olive oil, 3 minced cloves of garlic, 2 tbsp. l. soy sauce and 1 tbsp. l. balsamic vinegar. Cut 300 g of champignons, eggplant, zucchini, bell pepper and onion into pieces (one piece each), put everything in a small plastic bag without holes, pour the marinade into it and tie the bag tightly with a knot. Leave the vegetables for an hour, shaking the bag occasionally, and then place the contents of the bag in foil along with the marinade and bake for half an hour in the oven at 180–190 °C. This dish can be prepared with different vegetables, it turns out very juicy, bright, aromatic and tasty!

If you master the art of baking, breakfast, lunch and dinner will no longer be a problem in your family. And the household will be happy to taste new dishes that are tasty, healthy and not time-consuming. Baking is a real godsend for gourmets who don’t have the opportunity to stand at the stove for a long time!

Cooking in the oven is not only convenient, but also very healthy. Judge for yourself: you can cook food with a minimum amount of oil or fat and salt, and the golden brown crust is achieved under the influence of high temperature, and not due to the combustion of oil or fat, as happens when frying. Therefore, almost all dishes in the oven can be given to children.

Many housewives perceive the oven as a tool for preparing festive weekend dishes: pies, kulebyak, boiled pork, roasts, grilled chicken and other complex dishes. But in fact, cooking in the oven is even easier than frying on the stove. While performing sacred acts over a frying pan, you have to make sure that the food does not burn, turn it over, cover it with a lid, reduce or increase the heat - in general, be completely in the process. The oven almost completely frees your hands, and if you also have a timer, then you are just a happy person. Look how simple it is: turn on the oven and, while it is heating up, prepare the food, put the dish in the oven, set the timer - and you are free!

Before telling you more about dishes in the oven, let’s look at the methods of cooking in the oven.

Baking tray. You can cook almost everything on a baking sheet - from pies, pies and pizza to the most imaginative casseroles and monumental or small (portioned) meat or fish dishes. Hot sandwiches - please! Fish on a bed of vegetables - easy! The only disadvantage of cooking on an open baking sheet may be drying out the dish, but here you need to know the nature of your oven well.

Baking dish. Baking pans come in different shapes: round, square and rectangular, solid and split, with or without a hole in the center - the choice is huge. In addition to classic steel and cast iron molds, you can use silicone molds for cooking in the oven; they are much more convenient. In a baking dish you can prepare a casserole or soufflé (sweet and savory), roast, julienne or goulash.

Foil. Aluminum foil allows you to prepare amazingly juicy dishes, any kind - meat, fish or vegetables. A properly packaged product languishes in foil, however, a golden brown crust does not form. But this problem can be easily solved if you cut the foil 10-15 minutes before the end of cooking and let the dish brown.

This is the younger brother of foil, made of durable two-layer heat-resistant film. You can cook a dish in a sleeve, tying it so that no air comes out of it and all the juices remain inside, or you can pierce it in the upper part, and then your dish will be covered with everyone’s favorite delicious crust.

Duckling and goose. Can be used instead of baking dishes. Old ones are made of cast iron, later models are made of aluminum. You can stew and simmer meat in them, try to cook pilaf according to an unusual recipe, or a dish like eintopf - either the first one is too thick, or the second one is runny.

Ceramic pots. Our site has already talked about what can be cooked in pots. Cooking in pots is quick, easy and healthy!

Grill. If your oven is equipped with a spit and the “Grill” function, then this is enough to cook juicy meat on a spit or grilled chicken. But if your oven does not have such a function, you can buy a special grill stand. This is a wire structure on which the chicken is placed, and a metal tray into which the fat and juice flow. But grilled chicken can be cooked without special devices - on a can or bottle. We have prepared this recipe for you.

Ingredients:
1 chicken,
200 g butter,
2 tbsp. salt with garlic and spices,
2 tbsp. paprika,
1 can of beer,
salt, ground black pepper - to taste.

Preparation:
Melt 100 g butter, mix with 1 tbsp. flavored salt, 1 tbsp. paprika, salt and pepper. Coat the chicken with the resulting oil mixture. Add the remaining ingredients to a beer can, from which half of the contents should first be poured. Place the beer can on a rimmed baking sheet or in a short baking dish. Place the chicken carcass on the jar to prevent the chicken from tipping over. Place this structure in the oven, preheated to 180°C, and cook for 1-2 hours (time is calculated as follows: for every 500 g of chicken - 15 minutes + 15 minutes for the entire dish).

Ingredients:
500 g chicken breasts without skin,
1 egg
1 tbsp. rosemary,
½ cup sour cream,
½ cup oatmeal,
2 tbsp. grain mustard,
2 tbsp. lemon juice,
salt, pepper - to taste.

Preparation:
Mix oats with rosemary, salt and pepper. Rinse the chicken breasts, dry with a towel and cut into cubes. Beat the egg with a fork. Dip the chicken pieces in the egg, then roll in the cereal. Place the nuggets on a baking sheet and place in an oven preheated to 200°C. Bake for 40 minutes. Prepare a sauce from sour cream, mustard and lemon juice. Add salt if needed.

Ingredients:
4 chicken breasts,
6 eggs
½ glass of milk,
¾ stack. flour,
1 cup shelled pistachios.
Sauce:
½ cup dry white wine,
½ cup chicken broth,
½ cup cream,
50 g butter,
2 tbsp. chopped onion,
1 ½ tbsp. pomegranate concentrate.

Preparation:
Rinse chicken breasts and dry. Beat eggs with milk. Finely chop the pistachios. Dredge chicken breasts in flour, then dip in egg and milk mixture, and then roll in chopped pistachios. Place in a greased baking dish and place in the oven preheated to 180°C for 30 minutes. Meanwhile, prepare the sauce: sauté the onion in hot butter until soft, pour in the cream, wine, broth and pomegranate juice. Simmer for a few minutes. When serving, pour the resulting sauce over the chicken.

Ingredients:
2-2.5 kg pork,
2 tbsp. black pepper,
2 heads of garlic,
2 tbsp. rosemary,
2-2.5 kg of salt.

Preparation:
Rinse the meat thoroughly and dry. Peel the garlic and separate it into cloves. Stuff a piece of meat with garlic and rub with pepper. Pour half the salt onto a baking sheet, make a hole and place the meat in it. Cover the meat completely with salt and place in the oven preheated to 180°C for 2 hours. Once the pork is cooked, remove it from the oven, break up the salt and remove the meat. The pork will not be over-salted. You can cook poultry and fish in the same way.

Sea sole with sauce

Ingredients:
500 g sole fillet,
300 g champignons,
2 onions,
½ lemon
parsley, soy sauce - to taste.

Preparation:
Cut the sole fillet into pieces. Cut the onions and mushrooms into thin slices. Chop the parsley. Place the sole fillet in a baking dish, add mushrooms and onions on top, sprinkle with herbs and pour over soy sauce. Squeeze the juice from half a lemon, mix with 1 tbsp. water and pour on top. Place the pan in the oven at medium heat for 20-25 minutes.

Ingredients:
400 g canned beans,
½ sweet pepper
½ onion,
3-4 cloves of garlic,
1 egg
1 tbsp. Chile,
1 tsp cumin,
1 tsp hot red pepper,
½ cup breadcrumbs,
salt - to taste.

Preparation:
Drain and rinse canned beans. Mash it with a fork until it becomes a thick puree. Grind the onion, garlic and sweet pepper through a meat grinder, mix with the beans and stir. Beat the egg with seasonings, combine with beans, add breadcrumbs and mix well. The mixture should not be too liquid or sticky. Form the cutlets, place on a greased baking sheet and place in the oven preheated to 190°C for 10 minutes, then turn the cutlets over and keep in the oven for another 10 minutes.

Ingredients:
500 g champignons,
2 onions,
60 g butter,
200 g frozen peas,
3 eggs,
50 g sour cream,
150 g cheese,
1-2 tsp. lemon juice,
ground white pepper, ground nutmeg, salt - to taste.

Preparation:
Wash the mushrooms and chop coarsely. Pour in lemon juice, stir and set aside. Saute finely chopped onion in 50 g of butter until transparent, then add mushrooms and simmer until all the moisture has evaporated. Blanch the peas in boiling water for 1 minute, place in a sieve, pour over ice water and drain. Puree the cooled mushrooms in a blender, add salt, pepper and nutmeg. Separate the whites from the yolks and beat the yolks with sour cream and finely grated cheese (50 g). Beat the whites with a pinch of salt into a thick foam. Combine the yolks with the mushroom puree, stir, add the whites. Melt the remaining butter, grease the pan with it, and sprinkle with the remaining cheese. Place a third of the mushroom mass into the mold, place the peas on it, and place the remaining puree on top. Smooth the top and place the pan in an oven preheated to 160°C for 30-35 minutes. Cool the finished soufflé a little in the mold, turn it over onto a flat dish and serve.

Ingredients:
500 g chicken liver,
1-2 cloves of garlic,
2 tbsp. parsley,
50 g flour,
8 eggs
2 tbsp. cream,
70 ml milk,
20 g butter.

Preparation:
Finely chop the garlic and mix with chopped parsley. Carefully sort the chicken liver, rinse and grind using a blender. Stir in the flour, then beat in the 4 eggs one at a time. Divide the remaining 4 eggs into yolks and whites. Mix the yolks with the liver, add the herbs with garlic, 2 tbsp. cream and milk. Season the mixture with salt, pepper, and nutmeg. Grease a baking dish with oil, place the liver mixture in it and place the dish in a deep frying pan with water. Place a steam bath in the hot oven and bake for 1 hour, adding hot water to the pan if it boils over.

Ingredients:
500 g minced beef,
2 tbsp. vegetable oil,
1 carrot,
1 onion,
8 champignons,
1 tbsp. flour,
300 ml broth,
1 tbsp. tomato paste,
5 potatoes,
salt, bay leaf - to taste.

Preparation:
Sauté grated carrots, chopped onions and finely chopped champignons in butter. Add the minced meat, fry, stirring, until browned, then add the flour, stir and fry for 2 minutes. Pour in the broth, add tomato paste and bay leaf, stir and simmer covered over low heat for about an hour. Meanwhile, boil the potatoes, drain and mash. Place the minced meat in a shallow dish, top with mashed potatoes and place in the oven preheated to 190°C for 25 minutes.

Ingredients:
500 g minced beef,
300 g minced pork,
1 onion,
1 slice of white bread,
3 eggs,
4 tbsp. ketchup,
salt, pepper - to taste.

Preparation:
Mix both types of minced meat, mix with onion chopped in a blender and white bread soaked in milk. Add 2 tbsp. ketchup, salt and pepper and knead the minced meat. Boil and peel the eggs. Place half of the minced meat in a narrow oblong shape, place boiled eggs on it one by one, cover with the remaining minced meat on top and press down a little. The mold should not be filled to the very top, but approximately ⅔, since the released juice may leak out through the top. Spread the remaining ketchup on top. Place the pan in an oven preheated to 180-190°C for 45-50 minutes. The readiness of the meatloaf is determined by the juice that is released - it should be completely transparent. Keep the finished meat loaf in the pan for some time so that the juice is absorbed. Meatloaf is good both hot and cold.

Ingredients:
400 g new potatoes,
200 g lean ham,
150 g green peas,
1 onion,
2-3 cloves of garlic,
6 eggs
6 cherry tomatoes,
4 tbsp. vegetable oil,
4 tbsp. finely chopped parsley.

Preparation:
Cut the peeled potatoes into slices 5 mm thick. Place potatoes and peas in a saucepan of boiling water, bring to a boil, reduce heat and simmer for 3 minutes. Drain the water. Heat 2 tbsp in a frying pan. oil and sauté finely chopped onion until transparent. Add chopped garlic, simmer for 2-3 minutes and remove from heat. In a bowl, beat eggs with parsley, add diced ham, potatoes, peas and quartered tomatoes. Return the pan to the heat, add the remaining oil, heat it and pour in the egg mixture. Place the pan in the hot oven and cook until done. You can use any vegetables, cheese and meat products as filling.

As you can see, you can cook almost any dish in the oven. Oven-cooked meals can be a delicious dinner, and if you have unexpected guests, you can feed them without any incredible effort.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Tatiana: | October 19th, 2019 | 8:58 am

Super recipe, absolutely everyone likes it! Thank you!
Answer: Tatiana, thank you!

Margarita: | March 2nd, 2019 | 2:18 pm

I add cauliflower sprigs to the vegetables, I do it without foil and add a little water so that it doesn’t burn as it evaporates, I sprinkle lemon juice on top so that there is no bland taste, and if you add garlic, then at the end of cooking
Answer: Margarita, thanks for the comment!

Lily: | December 30th, 2018 | 7:37 pm

I would change this recipe: cut the celery root into slices 1-1.5 cm high, unpeeled onion (then, while hot, just squeeze out the tuber), whole eggplants (then, while hot, quickly remove the peel and cut lengthwise into slices), tomatoes, peppers. In Turkey, the Turks treated me to fish and vegetables, everything baked. Baked celery is very tasty
Answer: Lily, thanks for the comment! Interesting option!

Lana: | November 12th, 2018 | 4:07 pm

It turned out very tasty! Only I also added soy sauce to the marinade, it turned out almost like from a barbecue in the summer. Only blue ones (eggplants) need to be salted in advance to remove the bitterness of the glass, then rinsed.
Answer: Lana, thanks for the comment!

Elena: | September 16th, 2018 | 6:09 pm

Thank you very much for the recipe. I found it by accident. I just came from the market and bought (without even knowing what I was going to cook) all the vegetables that are in your recipe. Even my baking dish is the same. I have no doubt that it will be delicious! I went to cook.
Answer: Elena, thanks for the comment!

Ella: | September 12th, 2018 | 10:21 am

Thank you very much!!! I’ll try it right away! Everything is already in the oven! I'm waiting and hoping for fun!
Answer: Ella, thanks for the comment! Bon appetit!

Tatiana: | July 5th, 2018 | 1:48 pm

I always cook vegetables this way. But only without mushrooms, because... I don't eat them at all. Very tasty and healthy 😋👍🍅🍆
Answer: Tatyana, bon appetit!

Ksenia: | January 14th, 2018 | 8:16 pm

Is it possible to replace fresh champignons with marinated ones?
Answer: Ksenia, you can, but better fresh or frozen.

Olga: | November 17th, 2017 | 1:18 pm

Great recipe. Thanks a lot! Instead of zucchini I added pumpkin. Delicious
Answer: Olga, thanks for the comment! Yes, you can add any vegetables, whatever you like :).

Evgenia: | October 3rd, 2017 | 9:41 am

Extraordinarily tasty...now I will often cook vegetables according to this recipe...Beautiful and aromatic!!! Thanks for the recipe👍
Answer: Evgeniya, thank you for your feedback! Bon appetit!

Karina: | September 21st, 2017 | 10:17 am

Daria, the recipe is excellent, thank you very much!!!
I tried to modernize it for a heartier version: I added lightly fried chicken breast in pieces to the vegetables, replaced the champignons with pre-soaked dry mushrooms, and did not use zucchini. It turned out very tasty (although this is apparently a different recipe))) but maybe it will be useful to someone...
Thanks for your ideas!
Answer: Karina, thanks for the new version of this recipe!

Lyudmila: | August 31st, 2017 | 11:34 pm

Thank you very much for the recipe. I’m writing a review hot on the heels of it :), I just prepared it and tried it. This is delicious. I also added carrots and sweet potatoes/yams. The carrots were extra, but the sweet potatoes fit in well. Thanks again for the recipe!
Answer: Lyudmila, thank you for your feedback! Bon appetit! Interesting additives you have))

Gulnoza: | August 6th, 2017 | 3:53 pm

Delicious:-)
Answer: Gulnoza, bon appetit!

Olga: | July 27th, 2017 | 2:12 pm

You still need to focus on your oven. In mine, even 45 minutes at 210 degrees turned out to be too much - the vegetables were already too soft, but they were still browned... However, overall the recipe is interesting and not troublesome, I’ll try to cook it again, significantly reducing the cooking time.
Answer: Olga, thank you for your feedback! Yes, all ovens are different, you need to focus on the features of yours, that’s true.

Alexander: | May 10th, 2017 | 2:50 am

These are the best grilled vegetables I have ever cooked! And the champignons turned out unexpectedly delicious.
Answer: Alexander, bon appetit! This recipe makes the vegetables very tasty :)

Victoria: | April 26th, 2017 | 7:50 pm

Thanks for the recipe! Delicious
Answer: Victoria, bon appetit!

Anastasia: | September 29th, 2016 | 6:39 dp

Thanks for the recipe. Ideal vegetables. I will cook often)
Answer: Anastasia, bon appetit! :)

Elena: | September 27th, 2016 | 7:21 am

I want to say a huge thank you for this recipe! Made this yesterday and it turned out incredibly tasty and quick! Added it to my collection =)
Answer: Elena, bon appetit! :)