Meatloaf
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Meat loaf is a staple of the minced meat nation. To make it even more delicious, you can add a dash of spice to the meatloaf, for example by stretching it with beetroot.
Ingredients for six
800g minced beef 1 tbsp onion flour 1 dl breadcrumbs for the dough and 1 tbsp for garnish 4 tbsp milk 2 eggs salts peppers 1/2 tsp ground allspice
Smothered meat loaf*
1 pickled cucumber 1 pickled beetroot 1 onion 1 egg 1 tbsp potato flour capers for garnish
Tip: if you want a change, you can stuff the meatloaf with beetroot, etc., for example venäläisittäin. Different cheeses are also good alternatives.
Cut the minced meat into small pieces once. Knead the crumbs with a mixer or machine until smooth. Leave to stand for 20 min.
Shape an oblong crumb on a baking sheet, rub the surface with breadcrumbs, and bake in a 210C oven for about 20 min until just cooked. When the liquids start to run out, you’re ready. After the oven, the meatloaf can rest for a while under a sheet of foil.
Baked meatloaf
Wring the meatloaf into a dough. Chop the pickle, beetroot and onion into a small salsa. A chopper is a good helper. Drain the salsa in a colander (15 min). Then mix the egg and potato flour into the salsa.
Tap the breadcrumb mixture into a thin layer on a sheet of baking paper. Spread the dough evenly over the pastry, except for the top seam. Roll up the meatloaf, using the baking paper as a guide, like a pastry.
Place the meatloaf seam side down in a greased baking tray. Sprinkle the pan with more breadcrumbs and bake in a 210C oven for about 20-25 mins, until crispy. When the liquids start to run out of the pan, you are ready. After the oven, the meatloaf can rest for a while under foil.
minced meat Central Europe Pork VHH
