John Myers
Meatloaf, Slightly Different Variant with Little Holiday Feeling + Gribiche Sauce
The perfect meatloaf, slightly different variant with little holiday feeling + gribiche sauce recipe with a picture and simple step-by-step instructions.
- 1000 gr Mixed minced meat
- 3 piece Chicken eggs fresh
- 3 tbsp Breadcrumbs
- Salt, pepper from the mill
- 1 tbsp Parsely
- 1 tbsp Oregano, thyme, rosemary
- 100 gr Dried tomatoes in oil
- 2 tbsp Whipped cream
- 2 tbsp Olive oil
- 2 piece Medium size chili peppers
- 3 piece Garlic cloves
- 150 gr Buffalo mozzarella
- 3 tbsp Black pitted olives
- 125 gr Grated Grano Padano
- ***Für die Gribeche***
- 100 ml Olive oil
- 0,5 bunch Parsely
- 2 tsp Capers
- 6 piece Cornichos
- 2 tbsp White wine vinegar or white balsamic vinegar
- 3 tbsp Dijonenf
- 2 piece Eggs, hard boiled
- Salt, pepper, a pinch of sugar
- Thoroughly mix the mixed minced meat with the eggs, breadcrumbs, salt, pepper, parsley, orgenao, thyme, rosemary and the chopped chilli pepper as well as the garlic in a bowl. Drain the mozzarella and cut it into cubes, also cut the sun-dried tomatoes into cubes, and do the same with the black olives.
- Gently mix into the minced meat together with the whipped cream and the grated Parmesan. Grease an oven-proof dish with olive oil, put the minced meat mixture in it shaped like a bread and cook in the preheated oven at 180 degrees convection on the 2nd rack from the bottom for about 50 minutes (COOKING SAMPLE!). Remove the roast, let it rest for 5 minutes and
- then cut into slices. We had fried potatoes made from raw potatoes as a side dish.
- *** Gribiche sauce *** Finely puree all ingredients except for the eggs in a blender jar with the hand blender. Finally fold in the finely chopped egg and season to taste again. Serve as a cold sauce for meat loaf. The sauce goes perfectly with it.
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