Meatloaf is my way (with 3 slices of meat)


·         For 4/6:

800 g minced meats
1 onion
2 carrots
2 cloves garlic
100 g bread crumbs
15 cl milk (to soak bread)
150 g Paris mushrooms
40 g grated Parmesan cheese
7 or 8 sprigs of parsley
2 eggs
1.5 tbsp salt
10 thin slices of small salted (or bacon or pancetta)



·         For the filling (optional):

2 onions
4 carrots
5 or 6 mushrooms
2 sprigs of rosemary
2 bay leaves
2 cloves garlic



I used a 50/50 blend of low beef rib, pork loin, and veal shoulder.

Preheat the oven to 180oC.

Peel onion, carrots, and garlic cloves. Finely chopping them, using a food processor is more convenient.
Heat a frying pan with a little olive oil. Add chopped vegetables and cook over medium heat until lightly browned. Remove from pan and allow to cool.

Cut the bread crumbs into pieces, put it in a bowl with the milk. Allow soaking for a few minutes.

Clean the mushrooms, chop them finely.
Chop the parsley.

In a large container, combine meat, vegetables, mushrooms, parsley, parmesan, and salt. Add the drained bread, pressed between the hands. Stir in eggs. Mix well.

Take a little preparation and cook it, in the pan or microwave, to check the seasoning. Taste and adjust seasoning if necessary. Because raw, it does not taste the same as cooking.

Place the bacon slices side by side. Form a pudding with the stuffing and wrap it in the bacon slices. Arrange in a large dish, at least 30 cm long.
For the filling: peel the vegetables. Add quartered onions and mushrooms, sliced carrots, garlic cloves, rosemary, and bay leaf around the meatloaf. And other vegetables eventually.

Cover with aluminum foil. Or with pre-wet parchment paper. By drying, it makes an effective "cover."
Cook 45 minutes covered. Remove the paper and continue cooking for about 35 minutes.

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