Lithuanian Cepelinai with Slow-Roasted Meat and Herb Gravy

Method

1. Preheat oven to 180°C (350°F). In a bowl, combine ground beef, pork, onion, egg, breadcrumbs, salt, and pepper. Shape into a loaf and place in a roasting pan.
2. Roast the meat mixture for 45 minutes, then let rest for 10 minutes before slicing into 1-inch thick pieces.
3. Boil potatoes until tender, then mash them with butter, egg, and a pinch of salt.
4. Take a portion of the mashed potato, flatten it, place a slice of roasted meat in the center, and fold to form a dumpling.
5. Boil the dumplings in salted water until they float, then drain.
6. In a pan, sauté the dumplings with a bit of butter until golden brown.
7. In the same pan, add beef broth, parsley, thyme, and dill. Simmer for 10 minutes to create a herb-infused gravy.
8. Serve hot, garnished with fresh parsley.
9. Check that the ground meat reaches 71°C (160°F) throughout before serving.