Meatloaf in Dutch Oven By Outdoorkochen
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg minced meat, mixed
- 3 bread rolls, stale or soaked oat flakes
- 4 medium onion (s)
- 4 medium red peppers can be left out
- 3 egg (s)
- 3 tablespoon mustard, medium hot
- 2 tablespoon paprika powder, noble sweet
- 2 tablespoon herbs Provence or a mixture your choice
- salt and pepper
- Ghee or butter or oil for sweating
- breadcrumbs
For the variant (s):
- cheese or ham, fried onions, corn, pickles, boiled eggs,
Print Recipe
Pin Recipe Instructions
- Cut the rolls into cubes and soak them in water, then squeeze them out well.
- Cut the onions and peppers into small cubes and sauté them in the dutch oven with the selected fat. Allow to cool slightly.
- Mix all ingredients well except for the breadcrumbs. If the meatloaf is too moist, work in some breadcrumbs.
- Grease the Dutch Oven and sprinkle with breadcrumbs. Shape the mince into a loaf and place in the Dutch Oven. Heat the Dutch Oven to approx. 180 - 190 ° C and cook the roast for approx. 1 hour. At the end it should have a core temperature of 75 ° C.
- The cooking time can vary depending on the weather and the quality of the charcoal. A clear indication of the amount of coals cannot be given here, as this varies depending on the size of the Dutch oven.
- The roast can of course also be prepared in the oven.
- If you want it spicier, you can use fried onions or other ingredients instead of steamed onions. Here you can choose something from the list of variations. Spicy cheese cubes - e.g. cave or mountain cheese - also taste very good.
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