John Myers
Meat: Mini Meatloaf in Creamy Onion and Mustard Sauce
The perfect meat: mini meatloaf in creamy onion and mustard sauce recipe with a picture and simple step-by-step instructions.
- 250 g Ground beef
- 2 Discs Toast
- Water
- 1 piece Onion, small
- 1 piece Clove of garlic
- 1 teaspoon Mustard medium hot
- 1 teaspoon Maggi herb, dried
- 1 piece Egg
- Salt and pepper
- 3 tablespoon Breadcrumbs from black bread
- 1 tablespoon Clarified butter
- 2 piece Onions, great
- 1 teaspoon Powdered sugar
- 1 tablespoon Grained vegetable broth *
- 1 pinch Sugar
- 100 ml Cream
- 2 teaspoon Mustard medium hot
- 1 teaspoon Potato flour
- Tear up the toast and soak in the water. Peel the onion and garlic and dice them both.
- Squeeze out the toast and place in a bowl. Then add the onion and garlic cubes, the mustard, Maggi cabbage and egg, salt and pepper. Knead everything well – preferably with your hands – and season again with salt and pepper. Shape this mixture into two long loaves and roll them in the breadcrumbs.
- Heat the clarified butter in a pan and fry the minced meat loaves well on both sides. Remove and set aside.
- For the sauce, peel the onions and cut into half rings. Fry in the frying fat from the minced meat, sprinkled with a teaspoon of powdered sugar. Season with vegetable stock. As soon as they have got some color, deglaze with water and reduce. Repeat this process two or three times.
- Now add a little more water, add the mini meatloaf, put the lid on the pan and let it simmer for about 45 minutes.
- Mix the cream with the mustard and potato starch. Take the meatloaf out of the pan and mix the sauce with the cream mixture. Season to taste with salt and pepper.
- Cut the meatloaf into slices and serve with the sauce and the desired side dish on preheated plates.
- Note 8: Many thanks to tuscanine for her great recipe for celery puree. That went perfectly with this dish and can only be recommended.,
- * Lunk for spice mixtures: granulated vegetable broth
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