Meat Loaf with Egg recipe
information
610 calories per serving
ingredients
1 day old bread roll
1 onion
225 g (8 oz) minced pork
225 g (8 oz) minced veal
225 g (8 oz) minced beef
salt and freshly milled white pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
2 tablespoons chopped parsley
2 - 3 tablespoons milk
2 hard-boiled eggs
1 tablespoon flour
1 bouquet garni
450 ml (1/4 pint) hot meat stock
100 g (4 oz) mushrooms
4 tablespoons soured cream
1 teaspoon mustard
2 tablespoons tomato ketchup
1 onion
225 g (8 oz) minced pork
225 g (8 oz) minced veal
225 g (8 oz) minced beef
salt and freshly milled white pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
2 tablespoons chopped parsley
2 - 3 tablespoons milk
2 hard-boiled eggs
1 tablespoon flour
1 bouquet garni
450 ml (1/4 pint) hot meat stock
100 g (4 oz) mushrooms
4 tablespoons soured cream
1 teaspoon mustard
2 tablespoons tomato ketchup
method
1. Soften the roll in cold water.
2. Dice the onion. Squeeze excess moisture from the roll and mix it into the minced meat with the onion. Season to taste, add the herbs and stir in the milk. Shape the mixture into a loaf around the hard-boiled eggs. Sprinkle the meat loaf with flour.
3. Roast the meat loaf on the bottom shelf of a hot oven (220°C, 425°F, gas 7) for 1 hour. Trim, wash and coarsely chop the bouquet garni and add after the first 5 minutes of cooking time.
4. Gradually add the stock. Trim and slice the mushrooms.
5. Transfer the meat loaf to a plate and keep it hot. Pour the cooking juices into a small pan, add the mushrooms and simmer for 5 minutes, then stir the soured cream, mustard and ketchup into the sauce and serve it with the loaf.
2. Dice the onion. Squeeze excess moisture from the roll and mix it into the minced meat with the onion. Season to taste, add the herbs and stir in the milk. Shape the mixture into a loaf around the hard-boiled eggs. Sprinkle the meat loaf with flour.
3. Roast the meat loaf on the bottom shelf of a hot oven (220°C, 425°F, gas 7) for 1 hour. Trim, wash and coarsely chop the bouquet garni and add after the first 5 minutes of cooking time.
4. Gradually add the stock. Trim and slice the mushrooms.
5. Transfer the meat loaf to a plate and keep it hot. Pour the cooking juices into a small pan, add the mushrooms and simmer for 5 minutes, then stir the soured cream, mustard and ketchup into the sauce and serve it with the loaf.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
