"Mr. Joseph Littleshoes Esq." wrote:
>
> Arri London wrote:
>
> >
> > "Mr. Joseph Littleshoes Esq." wrote:
> >
> > >PeterLucas1 wrote:
> > >
> > >>"Mr. Joseph Littleshoes Esq." wrote in
> > :
> > >>
> > >>
> > >>
> > >>
> > >>>I seem to recall a pork meat loaf baked in pastry with the hard boiled
> > >>>eggs in the middle
> > >>>
> > >>
> > >>
> > >>
> > >>
> > >>That'd be a Gala Pie, a version of the old pork pie.
> > >>
> > >>
> > >>But, with all this talk of hamburgers, I've taken some rump steak
> > out of the
> > >>freezer, and once it's thawed, I'll mince it up with the mincer to
> > make some
> > >>'rustic' burgers :-)
> > >>
> > >>
> > >>
> > >
> > >Now that i think about it i recall the recipe as for 'veal and ham pie"
> > >but baked in pastry in a loaf pan.
> > >--
> >
> >
> >
> > Yes, but that is not texturally like burgers. The embutido is a bit
> > closer in texture to a burger, but that depends on how the meat has been
> > ground.
>
> Ah yes, i have been known to puree veggies to a paste and mix with
> stock/wine and ground meat to make a patty, ball or loaf with a "pate"
> like consistency.
>
> I do that for Swedish meatballs and a meatloaf so i can slice it very
> thin for cold meatloaf sandwichs.
>
> One of my favorties, right up there with ground veal is a combonation of
> ground chicken and shrimp.
>
>

A Chinese friend from Hong Kong used to make meatloaf of a sort. She
ground the meat so finely, the meatloaf was silky and also pate-like.
Quite nice really.