Juicy Meatloaf
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g minced meat
- 1 roll, stale
- 1 medium onion (s)
- Parsley, (fresh or dried)
- 1 teaspoon mustard, medium hot
- salt and pepper
- 0.5 teaspoon Β½ paprika powder, noble sweet
- 400 ml meat stock, or water
- 3 tablespoon tomato paste
- 1 cup sweet cream
- 3 teaspoons cornstarch or flour
- 1 egg (s)
- 2 tablespoon oil, for frying
Print Recipe
Pin Recipe Instructions
- For the meatloaf, first soak the bun in water. Peel the onion and cut into fine cubes. Put the minced meat in a bowl, season with a little salt, pepper and the paprika powder and parsley. Squeeze out the roll well and add to the minced meat together with the egg. Knead everything well and shape into a kind of loaf of bread.
- Heat the oil in a saucepan and fry the meatloaf vigorously on all sides. Deglaze with the meat stock or with water and season with salt. Stir in tomato paste and mustard. Put the lid on and cook for about an hour.
- Mix the cream with the flour or starch and let the sauce cook for a few more minutes to bind. If necessary, season again with salt and pepper.
- I serve the meatloaf with vegetables and bread dumplings.
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