Veal meatloaf in mashed potatoes

Ingredients for 4 servings:

• 800 g minced veal
• 100 g bacon, streaky, cut into strips
• 1 egg(s)
• 1 bread roll, soaked
• 3 onions, diced
• 1 bunch of herbs, mixed as desired, such as parsley, thyme, basil
• Salt and pepper, black, ground
• 600 g potatoes, peeled
• e.g. milk
• 250 g fresh mushrooms, sliced
• 50 ml Madeira or port wine
• 1 tbsp flour
• 2 tbsp cream
• butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

From Grandma’s recipe collection

Preheat the oven to 180°C. Grease a loaf pan with butter. Place the meat, egg, bread rolls, 2 diced onions, the finely chopped herbs, pepper, and enough salt in a large bowl and mix everything well. Line the pan with bacon strips and add the meat mixture. Bake for about 1 hour, until the meatloaf shrinks away from the edges of the pan. Boil the potatoes for the mashed potatoes in salted water until tender, drain, mash with milk, and season with salt. After baking, remove the pan from the oven, let stand for 5 minutes, then carefully turn the meatloaf out onto a baking sheet. Coat the meatloaf all over with mashed potatoes and brush the mashed potatoes with a little melted butter. Return the roast to the oven and bake for about 15 minutes, until the potatoes are golden brown. Sauté a diced onion in a little butter until translucent, add the sliced ​​mushrooms, sauté briefly, deglaze with the Madeira wine, season with salt and pepper, and thicken the sauce with a little flour. Stir in 1 tablespoon of cream and simmer until the roast is cooked. Carefully slice the roast, arrange on plates, and pour the sauce over it.