Dreamdealers Meatloaf with Delicious Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- g 1,000 minced meat, mixed
- 1 roll, stale, roughly debarked, soaked
- Milk for soaking
- 1 ½ tablespoon mustard, medium hot
- 1 egg (s)
- 1 tablespoon, leveled salt
- 1 teaspoon pepper, white, ground
- 1 teaspoon, sprinkled paprika, hot as rose
For the sauce:
- 2 carrot (s)
- 3 onion (s)
- 1 liter vegetable stock
- 1 bay leaf
- 3 grains allspice
- 1 tablespoon tomato paste
- 1 tablespoon, leveled mustard, medium hot
- 100 ml cream
- some clarified butter
- some sea salt
- some black pepper from the mill
Print Recipe
Pin Recipe Instructions
- For the meatloaf, put the minced meat, soaked bun, mustard, egg, white pepper, salt and rose paprika in a bowl. Mix everything well with your hands until all the ingredients are evenly distributed. Place the meat dough on cling film and shape the mixture into a square. Put the minced meat mixture to one side.
- Now peel the carrots and cut them into smaller pieces. The shape does not matter, as you will get to know the blender afterwards anyway. It will be the same with onions. Peel these too and cut into small pieces.
- Put both in a pan with a high rim and add a little clarified butter until the carrots and onions begin to take on color. Add the tomato paste and cook again properly. The tomato paste is allowed to start to form a film on the bottom of the pan. The point of frying is so that the tomato paste loses its acidity. Stir constantly so that nothing burns.
- Now pour the contents of the pan onto a plate and let stand. Put some clarified butter in the pan and fry the square-shaped meatloaf on all four sides so that the delicious roasted aromas emerge. When the last side is seared (be careful when turning it, otherwise it will break) add the carrots and onions again.
- Now pour in the broth, distribute everything evenly and stir. Add the allspice and bay leaf and simmer with the lid closed over low to medium heat for 50 minutes. Turn the meatloaf once at half time.
- Then remove the roast and fish the bay leaf and allspice grains out of the sauce. Then puree the sauce in a suitable container with a hand blender. If you like, 1 - 2 tablespoons of carrots can be fished out of the pan before pureeing, so that the sauce doesn`t get too carrot afterwards. Season to taste with cream, mustard, salt from the mill and fresh, ground black pepper.
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