Meatloaf Recipe

This meat loaf recipe is different because it is filled with hard boiled eggs and mushrooms which gives it a nice twist. 

Although I enjoy lot's of dishes prepared in the 

traditional way it is as well great to try new combinations. Stuffing's or fillings in food dishes are always a little bit like a surprise package and it is often a bit like unwrapping a birthday present to find out what's inside. Meatloaf recipes have a long tradition in Germany and I always loved my mamas recipe which I will share here one of these days too.

Preparation time: 20 minutes 
Cooking time: at least 60 minutes
Resting time: 0 minutes
Total time needed: at least 1 H 20 minutes
Grade of Difficulty: standard

This recipe was inspired by essen und trinken you can find their recipe in German language here

for this
meatloaf recipe

For the meatloaf

  • *600 gram / 21 oz pork or beef mince
  • *9 tsp. bread crumbs
  • *1 raw egg
  • *1 clove of garlic, chopped fine
  • *1 onion, chopped fine
  • *1 tsp. Salt, or to taste
  • *1/2 tsp. pepper
  • *handful of defrosted mushrooms, chopped and liquids squeezed out, (use fresh ones if you like)
  • 3 hardboiled eggs
  • 2 tbs. olive oil
  • 2 tbs. butter

For the gravy

  • 2 tbs. butter
  • 2 tbs. olive oil
  • *2 onions, chopped
  • *3 cloves of garlic, chopped, (optional, but for us a must :-) )
  • *2 red jalapeno peppers, chopped, use cayenne peppers instead if you like it hotter
  • *500 gram / 17.6 oz frozen mushrooms, defrosted
  • 2 cups mushroom water
  • 2 cups beef stock
  • *1 leek, washed and chopped
  • *2 handfuls of baby carrots
  • *1 celery stick, halved
  • *2 bay leaves
  • 3 tsp. origano
  • 1 tsp. paprika powder
  • Salt and pepper to taste

Meatloaf recipe

  • Add all ingredients marked with an Asterix"*" to a large bowl and mix them well till you get a smooth meat dough
  • With moist hands roll dough out on a sheet of baking paper till you get a thin layer of about 2 cm / 0.8 inch thickness and large enough to place 3 hardboiled eggs in the middle of the sheet lengthwise in a row
  • Now roll the meatloaf into a thick sausage, covering the eggs completely with the mince
  • Mold the mince into a nice shape and press it firmly together to make sure there will be no air holes left inside the loaf
  • Heat up 2 tbs. of butter in a large pan and place the  loaf into the pan, cover with a lid and fry the mince for 3 to 4 minutes, (don't turn it around)
  • In the meantime grease a baking dish with some olive oil
  • Use two flat slotted spoons and carefully remove the meatloaf from the pan and place it into the greased baking tray
  • Heat up some olive oil in the pan, add all gravy ingredients marked with an asterix"*", close the lid and braise them for 7 to 8 minutes, stirring them a few times during this time. Once the onions are beginning to change their color and are turning soft add the contents of the pan to the meatloaf in the baking tray
  • Now to make a "roux" pronounced (roo or ruu) that will thicken your sauce add 2 tbs. of butter to the pan and let it melt and warm up
  • Add an equal amount of flour to the pan and using an egg beater mix butter and flour well
  • As the roux starts to boil regularly add some of the mushroom water and continue to whisk the sauce till it has become smooth
  • Once all the mushroom water has been blended in add the beef stock in the same way
  • You should end up with a smooth dark brown roux
  • Add the mushrooms to the vegetables in the baking tray and pore the roux over them
  • Add paprika powder, origanum, salt and pepper and gently mix the spices into the sauce 
  • Use a brush to paint the top of the meatloaf with some olive oil and place the baking tray on the middle rack of the preheated oven (top and bottom heat at 200 degrees Celsius / 392 Fahrenheit)
  • Bake the Meatloaf for approximately 30 minutes.  During this time the vegetables should gently cook in the sauce
  • When the 30 minutes are up remove the baking tray from the oven, paint the top of the loaf again with some olive oil, stir the sauce gently and place again in the oven for an additional 15 minutes. Keep an eye on the top of the loaf if it has turned into a golden brown color cover it for the remainder of the baking time with some tin foil to prevent it from burning
  • After 15 minutes remove the baking tray from the oven, sample the sauce and add salt and pepper to taste if so desired

Cut the meatloaf into slices and serve it hot with salt potatoes or dumplings

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