Summary

Ingredients

• 700 g meat loaf, fine
• 500 g round beef
• 500 g minced pork
• 400 g breakfast bacon
• 100 g chorizo, fresh, not too dry
• 2 medium onion (s)
• salt and pepper
• Paprika powder
• BBQ sauce or steak sauce

For decoration:

• 8 small mushrooms
• 8 small tomato (s)
• 50 g herb butter

Print Recipe Pin Recipe

Instructions

1. Peel the onions and chorizo and cut into large pieces. Sweat or leave out both over medium heat. No additional fat or oil is necessary.
2. Mix together ground beef and pork. Season to taste with salt, pepper and paprika powder. Remove the glazed onions and chorizo from the fire and let them cool.
3. For a shape with a diameter of 24 cm, e.g., pan, cake or tart pan, line the base with bacon until it is completely covered. Place another layer of bacon over the edge of the pan. Divide the mixed minced meat into three equal parts. Lay a third about 1 cm thin on the floor and another third around the edges. The last third will be needed later for the lid. Put onions and sausage in the sausage meat and mix as evenly as possible. Put the sausage meat in the pan and spread it smoothly. Roll out the last third of minced meat and place it on top of the cake as a lid. As a last step, fold the strips of bacon in towards the middle. Bake the cake in the oven or smoker at approx. 180 ° C for 1.5 hours. The goal is a core temperature of 72 ° C.
4. For the decoration, break out the mushroom stalks and fill the mushroom caps with herb butter. Place the tomato on top and secure with a toothpick. After about half the baking time, spread the surface of the cake with steak or BBQ sauce. When the core temperature reaches 67 ° C, approx. 25 minutes before the end of the baking time, place the decoration on the cake.