Dreamdealers meatloaf with delicious gravy

Ingredients for 6 servings:

• 1,000 g minced meat, mixed
• 1 roll, stale, roughly peeled, soaked
• Milk for soaking
• 1 ½ tbsp mustard, medium hot
• 1 egg(s)
• 1 tbsp, leveled salt
• 1 tsp white pepper, ground
• 1 tsp, crushed paprika powder, rose hot
• 2 carrots
• 3 onions
• 1 liter vegetable broth
• 1 bay leaf
• 3 grains of allspice
• 1 tbsp tomato paste
• 1 tbsp, leveled mustard, medium hot
• 100 ml cream
• some clarified butter
• some sea salt
• some pepper, black from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

fake hare without an egg in the middle

For the meatloaf, place the ground beef, soaked bread roll, mustard, egg, white pepper, salt, and paprika in a bowl. Mix everything well with your hands until all the ingredients are evenly distributed. Place the meat mixture on cling film and shape the mixture into a square. Set the meat mixture aside. Peel the carrots and cut them into smaller pieces. The shape doesn’t matter, as they will be blended later anyway. Do the same with the onions. Peel them and cut them into small pieces. Sauté both in a deep-sided pan with a little clarified butter until the carrots and onions start to brown. Add the tomato paste and let it cook again. The tomato paste can start to form a film on the bottom of the pan. The purpose of browning is to lose its acidity. Stir constantly to prevent sticking. Transfer the contents of the pan to a plate and let stand. Add a little more clarified butter to the pan and brown the square meatloaf on all four sides until it develops delicious roasted flavors. Once the last side is browned (be careful when turning it, or it will break), add the carrots and onions. Now pour in the broth, distribute everything evenly, and stir to combine. Add the allspice berries and bay leaf, and simmer with the lid on over low to medium heat for 50 minutes. Turn the meatloaf halfway through. Remove the meatloaf and remove the bay leaf and allspice berries from the sauce. Purée the sauce in a suitable container using an immersion blender. If desired, you can remove 1-2 tablespoons of carrots from the pan before puréeing to prevent the sauce from becoming too carroty. Season to taste with cream, mustard, freshly ground salt, and freshly ground black pepper.