Meatloaf in red wine sauce

Ingredients for 4 servings:

• 700 g minced meat, mixed
• 1 stale roll
• 1 onion(s)
• 4 tbsp parsley
• 2 small eggs
• some salt
• some black pepper, ground
• some sweet paprika powder
• 1 pinch of nutmeg
• e.g. breadcrumbs
• 2 onions
• 3 carrots
• ½ celery root
• ½ stalk(s) leek
• 2 tbsp, heaped tomato paste
• 500 ml red wine, dry
• 500 ml beef stock
• 3 stalks of parsley
• some black peppercorns
• 3 allspice berries
• some clarified butter

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

First, cut the stale bread roll into cubes, soak it in water, then squeeze it thoroughly with your hands and place it in a bowl with the minced meat. Now finely chop the onion and parsley and add them as well. Then add the eggs, salt, pepper, paprika, and nutmeg. Knead everything thoroughly and form it into a cube. If the mixture isn’t firm enough, you can add breadcrumbs. Then, heat the clarified butter in a pan and brown the meatloaf on all sides. Meanwhile, wash the onions, remove the ends, and cut them into eighths, including the skins. Peel the celery and carrots and dice them. Wash the leeks and cut them into rings. Once the meat is browned, remove it, set it aside on a plate, add all the vegetables except the leeks, and roast them while stirring. When the vegetables have browned slightly, add the leeks, as they burn quickly. A little later, add the tomato paste and roast it for a short time. Then, deglaze with about half of the red wine and allow it to reduce completely. Then add the rest of the red wine, bring it to a boil for a short time, and then pour in the beef stock. Now add the parsley, peppercorns, and allspice berries and bring everything to a boil briefly, while thoroughly whisking to loosen any browned meat. Then return the roast, along with any juices that have escaped, to the pot, reduce the heat, and cover. The roast should be completely covered with liquid. If this isn’t the case, add the necessary amount of water. The braising time should be 1.5 hours. Once the braising time is up, remove the roast, set it aside, and thoroughly strain the sauce through a fine sieve, squeezing out the vegetables. Once this is done, reduce the sauce to the desired thickness and season with salt and pepper. The roast can then be sliced ​​and heated in the sauce with the lid closed. Pasta, spaetzle, bread dumplings, or various types of potatoes are suitable as a side dish. I usually serve it with macaroni, topped with breadcrumbs melted in butter.