Meatloaf with Mushrooms
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed or beef
- 400 g sausae, coarse, only the sausae
- 2 egg (s)
- 2 tablespoon breadcrumbs
- 500 g mushrooms, brown
- 2 carrot (s)
- 3 bell peppers, mixed red and yellow
- 2 small onions
- 2 tablespoon mustard
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons paprika powder, hot pink
- 2 teaspoons cayenne pepper
- 300 ml vegetable stock
Print Recipe
Pin Recipe Instructions
- Clean and dice the mushrooms. Wash the carrots, brush well or peel and cut into thick slices. Wash the bell peppers as well, open them and remove them from the seeds and white skins, then cut into small pieces.
- Put the carrots and peppers in portions in a chopper, turn on briefly and cut into very fine pieces. Be careful, it shouldn`t be porridge. Add the carrots, paprika, mustard, egg, breadcrumbs and the spices to the meat and mix well. Those who can taste it, those who cannot, rely on their feelings. Finally add the mushrooms and mix carefully.
- Shape a loaf and place in a roasting pan with about 300 ml of vegetable stock. Cook at 180 ° for about 60 minutes.
- For a sauce: Towards the end of the cooking time, skim off about half of the broth from the roasting pan and mix well with about 200 g of cream on the stove and set a little if necessary. The only way to darken the sauce is with the sugar color.
- Almost everything fits. We usually have boiled potatoes with it.
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