Summary

Ingredients

• 1 kg minced meat, half and half
• 2 onion (s), cut into small cubes
• 2 egg (s)
• 2 rolls, stale
• 2 teaspoons, heaped mustard, spicy
• salt and pepper
• Hot pepper
• some breadcrumbs, as needed
• some caraway, as needed
• Oil or clarified butter, for greasing the mold
• 300 ml broth, also instant

For the sauce: (onion sauce)

• 3 onion (s), cut into wedges
• 2 tablespoon crème fraîche
• salt
• pepper
• chili

For the sauce: (mushroom sauce)

• 1 onion (s), cut into small cubes
• 250 g mushrooms, brown, sliced
• 150 g bacon, diced
• salt
• pepper
• chili
• 2 tablespoon crème fraîche

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Instructions

1. For the meatloaf, lightly sauté the onion cubes in clarified butter. Soak the roll in warm water and squeeze it out well.
2. Then mix the meat, eggs, mustard, onion cubes, the bread roll and the spices into a piquant, almost over-spiced meat dough. If necessary, add 1 to 2 tablespoons of breadcrumbs if the mixture is too moist.
3. Shape two oval loaves and fry them on all sides in a large roasting pan. Add the broth and cover and simmer over medium heat for about 45 minutes. Carefully turn the roast 1 or 2 times. A stick test shows whether the roast is hot and cooked on the inside. Then remove the roast from the sauce.
4. For the onion sauce, sauté the onion wedges in a little clarified butter, add about half of the gravy and let everything simmer for about 5 minutes. Then season to taste and stir in the crème fraîche.
5. For the mushroom sauce, sauté the onion cubes and the bacon in clarified butter and remove. Sauté the mushrooms in the frying fat and add half of the gravy. Let it simmer for 5 minutes as well. Add the bacon and onions again, heat and season to taste. Finally stir in the crème fraîche.
6. Cut the meatloaf into slices and arrange on two platters and garnish with some of the sauces. Serve the rest of the sauces separately.
7. We also like mashed potatoes and bean salad to go with it.