John Myers
Ingredients for 8 servings:
- 1 kg minced meat, half and half
- 2 onions, cut into small cubes
- 2 eggs
- 2 rolls, stale
- 2 tsp, heaped mustard, hot
- salt and pepper
- Paprika, hot
- some breadcrumbs, if needed
- some caraway seeds, as needed
- Oil or clarified butter, for greasing the mold
- 300 ml broth, also instant
- 3 onions, cut into wedges
- 2 tbsp crème fraîche
- Salt
- pepper
- chili
- 1 onion(s), cut into small cubes
- 250 g mushrooms, brown, sliced
- 150 g bacon, diced
- Salt
- pepper
- chili
- 2 tbsp crème fraîche
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
that’s how I learned it from my mother
For the meatloaf, lightly sauté the diced onions in clarified butter. Soak the bread roll in warm water and squeeze out any excess water. Then mix the ground pork, eggs, mustard, diced onions, the bread roll mixture, and the spices to create a tangy, almost over-seasoned meat batter. Add 1 to 2 tablespoons of breadcrumbs if the mixture is too moist. Form two oval roasts and sear them on all sides in a large roasting pan. Add the stock, cover, and simmer over medium heat for about 45 minutes. Carefully turn the roasts once or twice. A skewer test will show whether the roasts are piping hot and cooked through. Then remove the roasts from the sauce. For the onion sauce, sauté the onion wedges in a little clarified butter, add about half of the gravy, and let everything simmer for about 5 minutes. Then season to taste and stir in the crème fraîche. For the mushroom sauce, sauté the diced onions and bacon in clarified butter and remove. Sauté the mushrooms in the frying fat and add half of the gravy. Let it simmer for another 5 minutes. Add the bacon and onions, heat through, and season to taste. Finally, stir in the crème fraîche. Slice the meatloaf and arrange on two plates, garnishing with some of the sauces. Serve the rest of the sauces separately. We like this best with mashed potatoes and bean salad.
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