John Myers
House Style Meatloaf
The perfect house style meatloaf recipe with a picture and simple step-by-step instructions.
For the sauce
- 1 piece Bun old
- 0,25 teaspoon Beef broth powder
- 1 piece Chicken egg fresh
- 100 g Lowfat quark
- 100 g Emmental full fat level
- 1 piece Chopped onion
- 2 piece Garlic cloves chopped
- 1 tablespoon Dried parsley leaves
- 2 tablespoon Breadcrumbs if necessary
- Herbal salt, salt
- Black pepper from the mill
- Sweet paprika
- Dried basil
- Dried thyme
- 2 piece Sliced carrots
- 1 piece Chopped onion
- 1 piece Fresh leek
- Oil
- 250 ml Beef stock
- Bring the minced meat to room temperature.
- Cut the bun into small cubes. Dissolve beef stock powder in hot water and pour it over the bread cubes.
- Heat some oil in a small pan and add onion, -u. Sauté the garlic cubes until translucent. Add parsley and sauté briefly.
- Loosen the minced meat and place it in a bowl. Squeeze out the soaked bread rolls and spread on the meat.
- Add the steamed ingredients. Add the spices, herbs, egg and quark and mix well. Let rest for about 10 minutes.
- If the meat dough is too moist, knead in breadcrumbs.
- Spread the meat dough out on baking paper or cling film. Cut the cheese into 4 sticks (approx. 0.5 cm thick) and place on the meat.
- Shape into an elongated loaf with the help of the foil.
- Preheat the oven with the roasting pan to 200 degrees.
- Cut the sauce vegetables (onions, leeks and carrots) into small pieces. Heat 2 tablespoons of oil in the roasting tin, add vegetables and meat.
- Put in the oven and cook for about 1 hour. Turn after approx. 30 minutes.
- After 45 minutes, pour hot beef stock over them.
- At the end of the cooking time, remove the meatloaf from the roasting pan, wrap it in aluminum foil and keep it warm.
- Filter the sauce through a sieve, press the vegetables through, bring to the boil briefly, if necessary, taste and thicken.
- Cut the meatloaf into slices and arrange on the plate with the sauce and side dishes.
- We had the colorful greens terrine with it.
- Good luck and bon appetite!
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