Minced meat roast with mushroom sauce

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 stale roll
• 1 large onion(s)
• 1 tbsp, heaped parsley
• 1 tbsp mustard, hot
• e.g. salt and pepper
• 1 tsp, heaped paprika powder, sweet, smoked
• 1 egg(s)
• 1 tbsp rapeseed oil
• 250 ml meat broth
• 300 g mushrooms
• 1 onion(s)
• 1 tbsp butter
• 1 pinch of herb pepper
• 1 pinch of herbal salt
• 100 ml white wine
• 200 g cream
• 1 tbsp parsley, chopped
• possibly starch flour for binding

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 30 minutes

For the meatloaf, soak the bread roll in water. Peel the onion and dice finely. Place the minced meat in a bowl and season with salt, pepper, paprika, mustard and parsley. Squeeze the bread roll dry, add it to the minced meat mixture along with the onion and egg. Knead everything thoroughly, place it on a sheet of cling film and shape it into a loaf using the film. Preheat oven to 180°C (fan). Heat oil in a roasting pan and brown the meatloaf, deglaze with the meat stock. Roast on the middle rack of the oven for approx. 45 minutes. For the mushroom sauce, peel and dice the onion, add 1 tablespoon of butter to the pan and sauté the onion. Add the cleaned and sliced ​​mushrooms and sauté. Deglaze with white wine, add the cream, season with salt and pepper and bring to a boil briefly. Stir in the chopped parsley and simmer on low heat for another 10 minutes. Thicken with cornstarch if desired. Remove the meatloaf from the oven, let it rest briefly, then slice and serve with the sauce.