Meatloaf is a real classic of home cooking and is still very popular. No wonder, because this dish combines succulent meat, a hearty flavour and a delicious sauce to create an unbeatable combination. Even our grandmothers knew how to conjure up a warming and filling meal with just a few ingredients that would delight family and guests alike. The perfect blend of minced meat, spices and a creamy sauce ensures that every piece melts in the mouth. With a few simple steps and a little patience, you too can make a meatloaf that will remind you of cosy Sundays at Grandma's.
Meatloaf like grandma used to make: simple, delicious, hearty
Meatloaf is a traditional dish that impresses with its simple preparation and hearty flavour. A well-seasoned minced meat mixture is cooked until juicy and accompanied by a flavoursome sauce. Perfect for convivial meals with family or friends - simple, tasty and filling!
Ingredients
- For the meatloaf:
- 1 kg mixed ground meat Beef and pork
- 2 eggs
- 1 Bread rolls from the previous day alternatively 2 slices of toast
- Some milk for soaking
- 2 large onions, very finely diced
- 1 tsp sweet paprika powder
- 1 tsp hot paprika powder
- 2 tbsp medium mustard
- 2 tsp Salt
- Pepper as required approx. 1-2 tsp
- A little rapeseed oil for frying
- For the sauce:
- 1-2 Onions, depending on your preference for onions
- 2 bay leaves
- 1 tsp Peppercorns
- 1 liter beef stock
- 2 tbsp tomato paste
Instruction
- Soak the bread rolls: Soak the bread roll or slices of toast in a little milk until they are soft. Then squeeze out the excess milk.
- Mix the mince: In a large bowl, mix the minced meat with the eggs, the very finely diced onions, the soaked bread roll, sweet paprika, hot paprika, mustard, salt and pepper until well combined. It is important that the onions are very finely chopped so that they can be mixed well with the other ingredients. Knead the mixture vigorously until a smooth dough is formed.
- Shape the meatloaf: Shape the mince mixture into a roast.
- Brown: Sear the meatloaf on all sides in a large roasting tin with hot rapeseed oil. Then add the onions and fry briefly.
- Prepare the sauce: Add the tomato purée to the roasting tin and fry briefly. Then deglaze with the beef stock. Add the peppercorns and bay leaves.
- Leave to simmer: Bring the liquid to the boil, then close the roasting tin, reduce the heat and simmer the meatloaf for approx. 50 minutes.
- Flavour the sauce: Finally, flavour the sauce again, season to taste and thicken slightly if necessary.
- Serve: Cut the meatloaf into slices and serve with the sauce and the desired side dishes.
- Bon appétit!
Notes
I always charge my recipes generously as I'm dealing with hungry mouths that want to be stuffed! 😄 As a side dish, I like to make fresh vegetables or sometimes frozen peas and carrots. Spaetzle or classic noodles also go well with it. A crisp, fresh salad is the perfect accompaniment.
Nutritional values
Calories: 611kcal | Carbohydrates: 12g | Protein: 64g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 0,5g | Monounsaturated Fat: 1g | Trans Fat: 0,01g | Cholesterol: 257mg | Sodium: 916mg | Potassium: 641mg | Fiber: 2g | Sugar: 5g | Vitamin A: 379IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 6mg
Tried this recipe?Let me know how it was!
