Summary

Ingredients

• 500 g minced meat, mixed
• 1 roll
• 1 egg (s)
• 1 onion (s)
• Salt and pepper, black, from the mill
• 50 g bacon, fat
• 2 tablespoon breadcrumbs
• 1 tablespoon butter or margarine
• 0.5 liter ½ meat broth
• 100 ml cream
• 2 tablespoon cornstarch
• 1 pinch (s) sugar

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Instructions

1. Knead the minced meat with the roll soaked in cold water and squeezed out, the egg, the peeled, finely chopped onion and the spices to form a dough. Shape it into an elongated loaf. Cut the bacon into cubes, line the frying pan with it and place the meat loaf on top. Sprinkle with breadcrumbs and drizzle with liquid fat.
2. Pour 1/4 l of the meat broth around the meatloaf and slide the pan into the oven preheated to 180 degrees (hot air cooker 140 degrees, gas cooker level 3 or 4). After 1 hour, remove the meat and keep it warm.
3. Boil the gravy in the pan with the rest of the meat stock and pour it through a sieve. Bring the sauce back to the boil. Whisk the cream with the cornstarch and use it to thicken the sauce. Season to taste with salt and a pinch of sugar. Serve the sauce separately with the meatloaf.
4. TIP:
5. Do not fry the meatloaf too hot, otherwise it will crack. It can be served hot or cold.