Meatloaf with Leek Filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 leeks
- 25 g mararine
- 200 g cream cheese
- salt and pepper
- 8 tablespoon breadcrumbs
- 150 ml milk
- 1 onion (s)
- 1 clove garlic
- 500 g minced meat, mixed
- 500 g pork meat
- 1 egg (s)
- 2 teaspoons mustard
- 100 g fried onions
Print Recipe
Pin Recipe Instructions
- Cut the leek into fine rings. Wash well and drain.
- Heat the fat, sauté the leek while stirring for about 5 minutes. Stir in the processed cheese. Season to taste with salt and pepper and simmer for another 5 minutes.
- Mix breadcrumbs with milk and allow to swell. Finely dice the onions and garlic.
- Now knead the minced meat, mince, onion, garlic, egg, breadcrumbs and mustard well. Season with salt and pepper.
- Lay out cling film on the work surface (approx. 40). Spread the dough out into a square (about 30). Spread the cooled leek vegetables in the middle of the minced dough. Use the foil to roll it up into a roll and press the dough together well. Sprinkle with fried onions and place the chopping roll (without cling film) on a greased drip pan.
- Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 1 hour. In between, cover the meatloaf with aluminum foil.
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