In a saucepan, soften the packets of gelatin in cold water. Allow to sit 10 minutes. Over low heat, stir until dissolved.
In 1 1/2 cups boiling water, dissolve bouillon cubes or soupbase; add ingredients to saucepan. Remove from heat and allow to cool.
Gradually stir in vinaigrette or salad dressing. Combine well and refrigerate until slightly thickened.
Brown meat with chopped garlic (optional), onions (and peppers if using). Drain and pat dry with food-grade paper towels to remove excess fat. Cool.
Combine meat mixture with gelatin mixture thoroughly. Pour into an 8x12x2" pan or fancy mold and refrigerate until firm. May be kept 2-3 days.
To unmold, dip mold for 10 seconds in boiling hot water, then while still upside down, cover with serving dish, then invert.
