Bellschuh – Meatloaf from Hesse

Ingredients for 2 servings:

• 500 g minced meat, mixed
• 1 egg(s)
• 1 tbsp water
• 1 tbsp breadcrumbs
• 6 onions
• 1 tsp salt
• ½ tsp pepper
• 1 tsp Dijon mustard or hot mustard
• 1 clove(s) garlic, optional
• Clarified butter
• 300 ml water for the sauce
• 1 cube of gravy and/or sauce thickener, as required

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Knead the minced meat with egg, 1 tbsp water, breadcrumbs, spices, mustard, 1 1/2 finely diced onions, and half the chopped or crushed garlic if desired, until smooth. Shape the meatballs as desired. Brown them on both sides in a deep pan in hot clarified butter. Halve and slice the remaining onions, and dice or crush the remaining garlic if desired. After browning, add the onions and garlic to the meatballs and fry lightly. Then add the water for the sauce to the pan. Cook until the meatballs have reached an internal temperature of at least 75°C. Thicken the onion sauce as needed or season with gravy. Serve the meatballs with the onion sauce. Serve with bread. 800 kcal per serving.