John Myers
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Meatloaf with Paprika and Vegetable Sauce
The perfect meatloaf with paprika and vegetable sauce recipe with a picture and simple step-by-step instructions.
meatloaf
- 500 g Ground beef
- 1 Egg
- 1 tbsp Mustard
- 1 Stale bun soaked in milk
- 3 Sweet peppers
- 2 Spring onions
- Espelette pepper
- Salt
- Pepper
And otherwise
- 3 Pickled grilled peppers
- 4 Sweet peppers
- 6 Cherry tomatoes
- 1 Shallot
- 2 Garlic cloves
- 100 ml Beef stock
- 100 ml Cream
- Espelette pepper
- Raw cane sugar
- Salt
- Pepper
- Olive oil
- Put the minced meat together with the egg and mustard in a bowl. Salt and pepper well. Finely dice the sweet peppers, cut the spring onions into rings and add both to the minced meat. Squeeze out the roll and add it as well and about 1/2 teaspoon of Espelette pepper – but that’s a matter of taste. This chili is more of the mild variety.
- Brush an ovenproof dish thinly with olive oil. Knead the minced meat very well, form a meatloaf and place in the mold.
- Now roughly cut the grilled paprika and spread it around the meatloaf. Do the same with the sweet peppers, the tomatoes (but please remove the stalk), the shallot and the garlic. Pour on the beef stock and drizzle some more oil over it.
- Place the meatloaf in the oven preheated to 180 degrees for 30 – 40 minutes. Then take the pan out of the oven, remove the meatloaf, cover with aluminum foil and keep warm.
- Put the vegetables together with the stock in a saucepan, puree with the magic wand, add the cream and bring to the boil once, then season with salt, pepper and Espelette pepper and a pinch of sugar and simmer for about 5 minutes .
- Then cut the meatloaf and serve with sauce. We had rice with it.
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