John Myers
Spicy Meatloaf in Fruity Sauce with Roasted Fennel
The perfect spicy meatloaf in fruity sauce with roasted fennel recipe with a picture and simple step-by-step instructions.
- 1 Fennel bulb
- 500 g Mixed minced meat
- 1 Fresh carrots
- 1 Onion
- 0,5 Mozzarella
- 1 tbsp Grainy mustard
- 1 Egg
- 2 tbsp Tomato paste
- 2 tbsp Black currant jelly
- 500 ml Vegetable stock
- 70 g Sliced pancetta
- 0,5 tsp Dried rosemary
- Olive oil
- Black pepper from the mill
- Salt
- 100 g Breadcrumbs
- Finely dice the carrots and onions. Heat a tablespoon of oil in a saucepan and cook for a few minutes while turning. The carrot should still have a light bite. Add the rosemary and then let it cool.
- Heat the oven to 180 degrees. Clean the fennel and cut into 8 wedges and place in an ovenproof dish, drizzle with olive oil and season with salt and pepper and place in the oven for 30 minutes.
- In the meantime, put the minced meat in a bowl. Add the egg and mustard. Now add the cooled vegetables. Cut half the mozzarrella into small cubes and add it as well. Season with salt and pepper and add the breadcrumbs and knead everything very well.
- Now take the pan with the fennel out of the oven, push the fennel aside and shape a loaf from the minced meat and place it between the fennel wedges, then top it with the pancetta and drizzle with a little oil. Now cover the mold well with aluminum foil and place in the oven for 30 minutes.
- Then take the mold out of the oven. Whisk the hot vegetable stock with the tomato paste and currant jelly well. Remove the aluminum foil, pour in the vegetable stock and finish cooking in the oven for 45 minutes.
- Then serve. The sauce then has a perfect consistency. We had mashed potatoes with it.
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