Excellent Meatloaf
Meat loaf:
* 150 g bacon
* 2 onions (finely chopped)
* 1 kg minced meat (pork + beef)
* 2 rolls (older, sliced)
* 100 ml milk
* 5 cloves garlic (pressed)
* 3 teaspoons thyme (fresh)
* 2 tablespoons marjoram
* 3 tablespoons mustard (Dijon or full fat)
Recipe procedure
* Put finely chopped bacon in a pan and let it fry until it releases fat.
* Then add the onion and fry both to glaze the onion. Make sure that the onions and bacon do not have a crust/rind.
* Put minced meat in a bowl and first add the rolls, previously soaked in milk and then squeezed. Start mixing the meat by hand and add all the other ingredients and spices.
* When the meat is held together, take it out of the bowl and process it into a roll.
* Shape the loaf into a cone and smooth it nicely. Before putting the meatloaf in the oven, rub it with the herb mixture prepared in advance.
* Baste the meatloaf before and then several times during baking and bake it exposed at 180 ° C. Line the baking tray with baking paper, which is easier to wash.
* TIP - Instead of water or broth, use beer for pouring. Not only does it give the juice a good taste, but it will make the chopped firm
Basting:
* 3 tablespoons mustard (Dijon)
* 3 tablespoons beer
* 2 tablespoons oil
* 2 teaspoons ground pepper (sweet)
Executed 04/16/2021: Cooked at 160 C for just over an hour until internal temp was 70 C. Served with mashed potatoes.
* 150 g bacon
* 2 onions (finely chopped)
* 1 kg minced meat (pork + beef)
* 2 rolls (older, sliced)
* 100 ml milk
* 5 cloves garlic (pressed)
* 3 teaspoons thyme (fresh)
* 2 tablespoons marjoram
* 3 tablespoons mustard (Dijon or full fat)
Recipe procedure
* Put finely chopped bacon in a pan and let it fry until it releases fat.
* Then add the onion and fry both to glaze the onion. Make sure that the onions and bacon do not have a crust/rind.
* Put minced meat in a bowl and first add the rolls, previously soaked in milk and then squeezed. Start mixing the meat by hand and add all the other ingredients and spices.
* When the meat is held together, take it out of the bowl and process it into a roll.
* Shape the loaf into a cone and smooth it nicely. Before putting the meatloaf in the oven, rub it with the herb mixture prepared in advance.
* Baste the meatloaf before and then several times during baking and bake it exposed at 180 ° C. Line the baking tray with baking paper, which is easier to wash.
* TIP - Instead of water or broth, use beer for pouring. Not only does it give the juice a good taste, but it will make the chopped firm
Basting:
* 3 tablespoons mustard (Dijon)
* 3 tablespoons beer
* 2 tablespoons oil
* 2 teaspoons ground pepper (sweet)
Executed 04/16/2021: Cooked at 160 C for just over an hour until internal temp was 70 C. Served with mashed potatoes.