Meatloaf with mushrooms and beer sauce
8 servings
120 minutes
Meatloaf with mushrooms and beer sauce is a refined dish of French cuisine that embodies a harmony of flavors. Tender meat combining beef, pork, and veal is filled with an aromatic stuffing of mushrooms, garlic, and wine, creating a rich and deep taste. The glaze adds a slight spiciness to the dish, while the beer sauce with melted cheese makes it particularly appetizing.
1
Prepare the glaze. In a small bowl, mix ketchup, steak sauce, mustard, and set aside.
- Ketchup: 0.8 glass
- Mustard: 1 teaspoon
- Barbecue sauce: 2 teaspoons
2
Preparing mushrooms. Melt butter in a medium-sized pan over medium heat. Finely chop the mushrooms and add them to the pan. Sauté while stirring. Add minced garlic and continue cooking until all the juice evaporates. Pour in the wine, increase the heat, season with salt and pepper. Cook while stirring until all the liquid evaporates. Remove from heat and set aside.
- Butter: 2 tablespoons
- Champignons: 250 kg
- Garlic: 4 cloves
- Red dry wine: 0.3 glass
- Salt: to taste
- Freshly ground black pepper: to taste
3
We are preparing a roll. Place the baking tray slightly below the middle and preheat the oven to 180 degrees. Heat olive oil in a medium-sized pan. Chop the onion, pickles, and garlic. Sauté them. Transfer to a large bowl and let cool.
- Olive oil: 1.5 tablespoon
- Onion: 1 head
- Pickles: 2 pieces
- Garlic: 4 cloves
4
Beat the eggs in a large bowl and pour in the chicken broth. Mix well. Add the gelatin to the bowl and let it swell for 5 minutes.
- Chicken egg: 2 pieces
- Chicken broth: 0.3 glass
- Gelatin: 0.5 teaspoon
5
In a bowl, add minced meat, Dijon mustard, ketchup, cayenne pepper, onion powder, 3/4 tsp salt, 1/2 tsp black pepper, crushed crackers, and cheese to the sautéed onions. Pour in chicken broth and mix with your hands. Do not mix for too long.
- Ground beef: 500 g
- Minced pork: 250 g
- Ground veal: 250 g
- Dijon mustard: 2 teaspoons
- Ketchup: 0.8 glass
- Cayenne pepper: 0.5 teaspoon
- Ground dried onion: 0.5 teaspoon
- Salt: to taste
- Freshly ground black pepper: to taste
- Saltine crackers: 21 pieces
- Asiago cheese: 80 g
- Chicken broth: 0.3 glass
6
Grease the baking tray with oil. Form a roll from half of the minced meat. Place it in a mold or on the baking tray. Make a groove in the middle along its length and fill it with the mushroom mixture. Cover with the remaining minced meat. Brush the top with glaze. Place in a preheated oven.
- Vegetable oil: to taste
7
We are preparing the sauce. While the roll is in the oven, mix milk and flour in a small saucepan. Heat over medium heat and pour in the beer, then add the cheese. Bring to a boil, stirring constantly. The cheese should melt and the sauce should become smooth.
- Milk: 0.5 glass
- Wheat flour: 1 tablespoon
- Light beer: 0.5 glass
- Hard cheese: 300 g
8
Remove from the oven and let it 'rest' for 15 minutes. Slice and serve with sauce. Enjoy your meal!