Meatloaf with mushrooms

Ingredients for 4 servings:

• 500 g minced meat, mixed or beef
• 400 g bratwurst, coarse, only the meat
• 2 eggs
• 2 tbsp breadcrumbs
• 500 g mushrooms, brown
• 2 carrots
• 3 bell peppers, mixed red and yellow
• 2 small onions
• 2 tbsp mustard
• 2 tsp salt
• 2 tsp pepper
• 2 tsp paprika powder, hot
• 2 tsp cayenne pepper
• 300 ml vegetable stock

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

very juicy

Clean and dice the mushrooms. Wash the carrots, brush them thoroughly, or peel them, and cut them into thick slices. Wash the peppers, open them, and remove the seeds and white pith, then roughly chop them. Place the carrots and peppers in batches in a food processor, turn it on briefly, and chop them into very fine pieces. Be careful; you don’t want it to become a mush. Add the carrots, peppers, mustard, egg, breadcrumbs, and seasonings to the meat and mix well. Taste if you can; if you can’t, trust your gut. Lastly, add the mushrooms and mix gently. Form a loaf and place in a roasting pan with about 300 ml of vegetable stock. Cook at 180°C for about 60 minutes. For a sauce: Towards the end of the cooking time, skim about half of the stock from the roasting pan and stir it thoroughly on the stovetop with about 200 g of cream, thickening slightly if necessary. The sauce will only get a darker color if you add caramel coloring. Almost anything goes with it. We usually serve it with boiled potatoes.