Minced Meat: Vegetable Meatloaf

Preparation – crispbread mass

1. coarsely break the crispbread and fill it in a plastic bag – use the ironing tool to break it into coarse crumbs

Preparation of vegetable mass

1. Cut the onion into small cubes – roast in hot oil – grate the carrots in fine sticks and roast with the onion – cut the paprika into small cubes and roast them too

Preparation of seasoning

1. Put the above ingredients for the seasoning mixture in a large mug – mix everything together vigorously

Prepare meatloaf

1. Put the minced meat in a large bowl – add the seasoning and knead vigorously by hand – add the crispbread crumbs and knead again
2. Shape loaves and then place them in a frying pan – pour beef soup about 2 cm high into the frying pan (we will use the rest of the soup for the sauce later) – slide into the preheated oven and fry at 180 degrees for about 50 minutes – every now and then add the gravy from the frying pan ….

Completion and sauce

1. lift the roast loaves out of the frying pan and pour the remaining gravy into a casserole – add the remaining beef soup to the gravy – season with mustard and ketchup – bubble up the sour cream with maizena and add it – bring to the boil and let the sauce thicken – slice the minced roast cut open and serve with mashed potatoes and a little sauce – sprinkle with coarse pepper

Postscript

1. I got the brilliant tip with the crispbread from ayleen – a big thank you for that … from now on I will always do it this way, it is a lot better than the mashed buns.