Bacon Meatloaf with Gourmet Sauce

Summary

Ingredients

For the meat:

• g 1,000 minced meat, mixed
• 1 egg (s)
• 2 medium onion (s)
• 2 rolls (1 wheat and 1 rye roll)
• 1 teaspoon, heaped mustard
• 1 ½ teaspoon salt
• 1 teaspoon pepper
• 0.5 teaspoon ½ rosemary
• 0.5 teaspoon ½ thyme
• 1 ½ pack bacon (pack 00 - 25 g)

For the sauce:

• 1 medium onion (s)
• 1 bunch soup greens
• 1 tablespoon tomato paste
• 600 ml water
• 0.5 ½ pack bacon

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Instructions

1. For the meatloaf:
2. Soak the rolls in water. Finely dice the onion. Mix all ingredients (except for the bacon) together with the well-squeezed rolls to form a dough. Shape a meat loaf in a large baking dish lengthways in the middle, leaving the shape free on the sides. Now cover the meatloaf with the bacon strips. Roast in the oven at 180 ° using the grill function for approx. 30 minutes.
3. For the broth (sauce):
4. Roughly dice the onion, fry. Please not in a coated pan, it should be roasted aromas, I always use a stainless steel pot for this. Clean and roughly dice the carrots, celery and leeks, add to the onions. After a few more minutes, add the tomato paste. Stir every now and then, it should start a little so that toasted aromas develop, but not burn. Deglaze with water and let boil until the searing time of the meatloaf is over.
5. Then distribute about half of the broth (with vegetables) around the meatloaf, depending on how much you can still fit in the baking dish. Now set the oven to 180 ° top / bottom heat (no convection!) And cook the meatloaf for about 1 hour. Pour the stock over every half hour. The meatloaf cooks in a steam cloud of vegetable broth and bacon, making it super aromatic and juicy. But be careful when opening the oven door!
6. Add the parsley from the soup greens to the remaining vegetable stock and let it simmer for another half an hour. Then drain, save the broth! I`m removing the parsley again, I don`t want it in my sauce. Fry the rest of the bacon, let it brown really nicely. Then add the vegetables again. I give the whole thing a lot of time so that toasted aromas can develop (the meatloaf takes time anyway). Now and then deglaze with a small sip of the stock (or a sip of dry white wine) to loosen the set from the bottom / edge of the pot. The vegetables should be soggy and the whole thing should take on a nice dark sauce color. When it looks the way you want it, add the rest of the broth, put the lid on and let it simmer over the lowest heat until the meatloaf is ready.
7. Take the meatloaf out of the oven and carefully lift it out of the broth and transfer it to a plate. Let rest in the switched off oven.
8. Add the broth to the saucepan and bring to the boil briefly. Then pass everything through a sieve to remove the vegetables. Season the rest to taste and thicken a little. I always puree some of the vegetables in the broth, so there is no need to thicken. Makes a delicious sauce.

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