John Myers
Meatloaf Stuffed with Leeks and Mushrooms from Oven
The perfect meatloaf stuffed with leeks and mushrooms from oven recipe with a picture and simple step-by-step instructions.
- 2 kg Minced beef from the young bull
- 4 piece Onions
- 2 Rods Leek
- 500 g Mushrooms brown
- 4 piece Pretzel rolls
- 4 piece Eggs
- 2 packet Frozen parsley
- 3 tbsp Mustard extra hot
- 4 tbsp Paprika pulp (Ajvar)
- 2 tbsp Tomato paste concentrated three times
- 2 tbsp Olive oil
- Salt
- Black pepper from the mill
- Sweet paprika
- Extra virgin olive oil
- Peel and finely dice the onions
- Soak the pretzel rolls in warm water, squeeze them out well and set aside.
- Wash and clean the leeks and cut into fine rings
- Clean and slice the mushrooms with a brush.
- Heat the olive oil in a pan, sauté the mushroom slices and leek, mix and set aside.
- Put the minced meat in a large bowl and add the remaining ingredients and work into a smooth dough and season with salt, pepper and paprika to taste.
- Pour half of the meat dough into a baking pan lined with baking paper.
- Now distribute the mushroom and leek mixture evenly on top and press it down a little.
- Finally, we distribute the remaining meat mixture on the leek and mushroom filling and then it goes into the oven preheated to 175 degrees and let it cook for about 1 hour.
- As a side dish there was potato salad and carrot salad and an onion and leek sessle – all recipes in the cookbook –
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