John Myers
Contents
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Ingredients
For the meatloaf
- 600 g Lamb minced fresh
- 200 g Bacon streaky fat.
- 200 g Fresh minced beef
- 2,5 Tranches Ruchbrot
- 120 g Mountain cheese cubes
- 2 Pc. Eggs
- Salt, pepper, nutmeg, paprika
- 4 Stalks Fresh smooth parsley
- With stems
- Thyme, rosemary, sage
- 2 st Medium onions
- 4 Pc. Clove of garlic
For the sauce:
- 1 tbsp Extra virgin olive oil
- 2 Pc. Shallot
- 1 st Clove of garlic
- 1 Glass Mixed mushrooms about 360g
- 2 dl White wine
- Cognac
- 3 dl Homemade veal stock
- 2 dl Cream 30% fat
- Thyme, oregano
Instructions
Explanations :
- Minced lamb comes from a 1/2 lamb bought directly from the farmer. Boned yourself. Made with waste meat after boning (waste meat = meat that remains after boning, without tendons, fat, silver skin, etc.) Ruchbrot is bread baked with Ruchmehl. Ruchmehl is 1 part white flour and 2 parts of the outer shell layer. The mountain cheese comes from the cheese dairy, it is an alpine cheese.
Preparations:
- Peel the onions & garlic, cut the onions into strips and slice the garlic. Tighten with herbs in a little fat, give without color, cool. Dice cheese. Soak the bread in milk, pluck the parsley, set aside a few leaves and a colander. Do not chop the rest of the leaves too finely. Assemble the grinder (machine). Squeeze out the bacon, bread & add, stir-fry the onion mixture, parsley stalks and leaves.
Shape and fry meatloaf:
- Put everything in the machine bowl with the spices, parsley and eggs, machine, mix everything well. Add the cheese cubes and fold in by hand. Shape the roast, put in the thermometer and fry in an oven preheated to 80 ° C for approx. 2 1/2 hours, or until the core temperature has reached 75-78 ° C. 20 minutes before the end of the cooking time, take out the thermometer and continue with the circulating air to add some color.
the sauce :
- Pour off the mushrooms, rinse with cold water and drain. Shallot and garlic, peel and cut into small cubes. Heat the oil in a frying pan, stir-fry the shallot & garlic, sauté the mushrooms and herbs. Flambé with cognac. Deglaze with white wine and veal stock, reduce. Add the cream and simmer for a while, mix 1-2 teaspoons of starch with 1 tablespoon of cream or milk for those who like it a little thicker.
Serving:
- Fry Cut into not too thin slices, arrange on a preheated plate with sauce. For the garnish I carved a piece of leek (about 5-6 cm from the root part, put it in ice water for a few minutes, and placed it on parsley leaves, on the plate next to the meat. I wanted to sprinkle some parsley on top) , but done all the parsley in the meatloaf.
- Wishing you bon appetite and cheers. I forgot there was gratinated fennel.
Nutrition
Serving: 100gCalories: 218kcalCarbohydrates: 0.5gProtein: 17.7gFat: 16.3g
