John Myers
Contents
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Ingredients
- 1000 g Mixed minced meat
- 3 Free range eggs
- 3 Rolls old
- 1 large Onion
- 1 Grated carrots
- 2 tbsp Marjoram
- 2 tbsp Mustard medium hot
- Salt
- Pepper
- 1 pinch Ground cinnamon
- Sweet paprika
- Soup vegetables leek, carrots, celery, parsley
- Breadcrumbs
- Frying fat
- Homemade vegetable broth powder
- Water
- For the sauce:
- 2 tbsp Brown sugar
- 2 tbsp Flour
- Homemade meat broth
- Salt
- Pepper
- Wine vinegar
- 2 tbsp Margarine
- Obtained sauce from the mince roast
Instructions
- Preparation: Soak the hard rolls in water, when they are through, squeeze them out vigorously and tear them apart. Clean and roughly grate the carrots. Cut the onion into small pieces. Clean the soup vegetables. Switch on the oven to 175 ° WL
- Mix the minced meat with the onion, squeezed bread rolls, grated carrots, eggs, mustard and the spices. (Taste to your own taste!)
- Shape the dough into 3 equal-sized rolls and roll in breadcrumbs. (If the meat dough is too soft to form, mix in some breadcrumbs.)
- Heat the frying fat in the roasting pan, brown the meatloaf, add the cleaned soup vegetables cut into large pieces and pour some water over them. Lid on it.
- Cook in the oven for about 1 hour, checking in between that there is still liquid. If necessary, pour a little water again
- Take the chopping rolls out of the roasting pan and put them in the oven to warm them up and, if necessary, brown them a little more.
- Puree the vegetables in the roaster with the magic wand and set aside for making the sauce.
- Making the sweet and sour sauce: Make a dark roux from flour and margarine. Remove from the stove, pour in some COLD meat stock and stir until smooth. Add the brown sugar and heat until the sugar is dissolved.
- Stir in the meatloaf sauce obtained and season with vinegar and the sweet and sour spices.
- We like to eat with it: Homemade yeast or bread dumplings and a colorful salad plate,
- I always cook twice the amount in order to always have a supply in the freezer chest. I freeze the sauce and the roast separately, because a cold meatloaf with Vesper also tastes very good!
- Have fun cooking and enjoy your meal!
Nutrition
Serving: 100gCalories: 243kcalCarbohydrates: 7.7gProtein: 16.2gFat: 16.5g
