Summary

Ingredients

• 1 kg minced meat, mixed
• 3 large egg (s)
• 2 rolls, cut into small pieces
• Milk, hot
• 3 cloves garlic, (pressed or very finely chopped)
• 2 large onions, very finely chopped
• 1 packet bacon, thinly sliced
• 400 g mushrooms, brown, fresh, sliced
• 1 cup yogurt, (no skimmed yogurt)
• 1 cup sour cream
• 1 glass meat stock, (alternatively broth)
• 2 tablespoon tomato paste
• salt and pepper
• Paprika powder, to taste

Print Recipe Pin Recipe

Instructions

1. Water the Roman pot well.
2. In the meantime, mix the minced meat with the eggs, the spices (not too short!), Onions, garlic and the rolls soaked in hot milk and squeezed out. Shape the minced meat mixture into a loaf and place in the Römertopf. There should be enough space all around for the sauce and mushrooms.
3. Then place the bacon slices tightly on top, so that they cover the loaf and hold something together (frying and wrapping are not necessary).
4. Now mix the yoghurt, half of the sour cream, the tomato paste and the meat stock well (whisk) and pour on all over.
5. Put the closed Römertopf in the COLD oven and stew at 180 ° C (200 ° C top and bottom heat) for about 70 minutes. Then add the mushrooms and stew for another 45 minutes.
6. To serve, take the meatloaf out of the Roman pot, cut into slices and keep warm. Season the sauce with the mushrooms again, bind a little if necessary and season again and serve separately with the meat.
7. A garnish of seared peppers and tomatoes is also good.
8. This goes well with spaetzle or potatoes (boiled potatoes, mashed potatoes), bread dumplings and a green salad.