meatloaf

Ingredients for 1 servings:

• 500 g minced beef
• 400 g minced pork
• 100 g bacon, sliced
• 6 g mustard powder
• 20 g salt or curing salt
• 3 g pepper
• 2 g sugar
• 5 g garlic, n. B.
• 2 g paprika powder, hot or mild
• 180 ml ice water
• 100 g mushrooms or vegetables, as desired

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 45 minutes

without cutter but with mustard powder, simply

The mince should be very well chilled, so it’s best to put it in the fridge the night before. The spices should also be pre-weighed (mise en place), as the temperature of the mince mixture should never exceed 14°C. Take the mince out of the fridge and put it in the food processor. You can also use an immersion blender, but this is a bit more laborious. Then add about half of the ice water and the spices. Blend until everything is fine and sticky. If necessary, add a little more of the other half of the ice water to the mixture until it is nice and sticky. Depending on the type of mince, you will need between 90 and 180 ml of ice water, usually around 120-150 ml. It can sometimes be less or more. That’s why I recommend having 180 ml of ice water on hand. Then pour the mixture into a loaf pan with cold hands or with a spoon and then press a diamond pattern into it with a blunt object. Place the dish in an oven preheated to 180°C. After 10 minutes, reduce the temperature to 150°C and bake for a further 35-45 minutes. Remove from the oven, let it rest for 20 minutes, then turn it out and place it on a plate. Serve warm or completely cooled. Here are a few variations: Use turkey instead of beef and pork. Here in Peru, I don’t have much access to ground pork, so I use part lean beef and part regular ground beef, and it works great. Before you put everything in the dish, you can add sliced ​​mushrooms or vegetables. I’ve also used dry white wine instead of ice water. Serve with your favorite mustard or chimichurri from Argentina (see the Chefkoch recipe archive) on bread rolls or toast, or with potato/pasta salad.