Meatloaf with braised vegetables

Ingredients for 6 servings:

• 750 g minced meat, mixed
• 3 m.-sized eggs
• 70 g breadcrumbs
• 10 shallots, finely diced
• 4 tbsp, heaped mustard, medium hot
• 1 tsp, heaped paprika powder, sweet
• ½ tsp white pepper, finely ground
• n. B. Salt
• 200 g mushrooms, white or brown
• 200 g carrot(s), finely diced
• 200 g red bell pepper(s), finely diced
• 10 shallots, finely diced
• 2 tbsp, heaped tomato paste
• 2 tbsp, heaped paprika paste, mild
• 150 ml port wine
• 500 ml vegetable broth or vegetable stock
• 100 ml soy sauce, dark, naturally brewed
• 1 bay leaf
• 2 pinches of white pepper, finely ground
• n. B. Salt
• some fat for frying

Instructions

Working time approx. 40 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

For the mince, clean and dice the shallots. Knead the diced shallots with the remaining mince ingredients to form a dough and season with salt. After letting it soak for about 10 minutes, shape the dough into two loaves. This ensures that the loaves do not fall apart when roasting. Clean the mushrooms and halve them if necessary. Clean the shallots and cut them into small cubes. Clean the carrot and cut them into thin sticks. Peel the bell pepper and remove the cores. Also cut them into sticks. Now roast the loaves in a greased roasting pan until they are evenly golden brown on all sides. Remove the peppers from the roasting pan and fry the vegetables, mushrooms, and shallots in the frying fat, caramelizing until lightly browned. Then add the tomato and bell pepper puree and caramelize. Deglaze with the wine and allow it to reduce completely, using a wooden spoon to loosen any browned residue. Pour in the broth and soy sauce and place the meat on the bed of vegetables. Finally, add the seasonings and bring everything to a boil. Simmer gently in a covered pan for about 40 minutes. Remove the bay leaf and season with salt to taste.