Papa`s Meatloaf in Puff Pastry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg minced meat, mixed
- 250 g bacon
- 2 onions)
- 2 egg (s)
- 2 packs puff pastry, fresh from the refrigerated counter
- thyme
- oregano
- salt and pepper
- Paprika powder
- breadcrumbs
- possibly mushrooms
Print Recipe
Pin Recipe Instructions
- Line a loaf pan with baking paper. Knead the mince with breadcrumbs and eggs and season with salt, pepper and paprika powder to taste.
- Fry the bacon, then let the onions become translucent and season the mixture with oregano and thyme (if you like, you can also fry the mushrooms).
- Line the prepared loaf pan completely with puff pastry. The puff pastry should extend over the edge on all edges. Press about half of the minced meat onto the bottom and side walls of the loaf pan. The aim is to line the shape evenly with it.
- Now alternately layer the onion and bacon mixture and the meat batter in the loaf pan, the last layer should be meat batter. Cover with puff pastry and press down the edges well.
- Carefully turn the whole thing out of the loaf pan onto a baking sheet lined with baking paper and bake the meatloaf for about 45 minutes at 200 degrees.
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