Meatloaf
6 servings
120 minutes
A meatloaf is a simple way to combine several different ingredients in one dish. It is also a great option for a family dinner or a festive feast: its elegant appearance, rich taste of meat and filling elevate it from the category of boring everyday dishes to a higher rank. It is best to use pork cuts (loin will cope with the task better than others), but you can also take beef tenderloin as a basis. The filling is also variable: instead of mushrooms, you can stuff the roll with prosciutto, sweet pepper, spinach and cheese, for example.
1
Chop the onion and mushrooms into small cubes, mince the garlic and parsley.
- Onion: 1 head
- Champignons: 200 g
- Garlic: 2 cloves
- Parsley: 40 g
2
Heat vegetable and butter in a pan, sauté the onion until golden.
- Vegetable oil: 30 ml
- Butter: 20 g
- Onion: 1 head
3
Add minced garlic and stir for 30 seconds.
- Garlic: 2 cloves
4
Add chopped mushrooms and fry, stirring, for another 5-10 minutes until the water released from the mushrooms evaporates.
- Champignons: 200 g
5
Add parsley, season with salt and pepper to taste, remove from heat.
- Parsley: 40 g
- Salt: to taste
- Ground black pepper: to taste
6
Make a cut along the piece of meat deep enough to open it. The thickness of the resulting piece should be about 2 centimeters.
7
Cover the meat with plastic wrap and pound it with a mallet.
8
Rub the meat with salt and pepper, place the mushroom filling on top and spread evenly.
- Salt: to taste
- Ground black pepper: to taste
- Champignons: 200 g
9
Roll the meat into a tight roll and tie it with culinary thread.
10
Transfer the roll to a baking sheet, cover it with foil, and place it in an oven preheated to 180 degrees for one hour.
11
Mix mustard with honey.
- Mustard: 1 teaspoon
- Honey: 1 tablespoon
12
Remove the foil from the roll, brush it with a honey-mustard mixture, and bake for another 30 minutes.
- Mustard: 1 teaspoon
- Honey: 1 tablespoon