Meatloaf with champignons
4 servings
170 minutes
Meatloaf with mushrooms is an exquisite dish of Swedish cuisine that embodies the harmony of textures and flavors. Its history traces back to traditional European meat dishes where juicy meat wraps around a fragrant filling, creating a rich gastronomic pleasure. This loaf impresses with its tenderness and juiciness due to the combination of minced meat, spicy bell pepper, and creamy mushroom omelet. A special hint of nuts and basil adds depth and sophistication to the flavor. Gelatin binds the ingredients together, creating a dense yet soft texture. The dish is ideally served chilled, sliced into thin pieces as an appetizer for festive tables. It pairs excellently with spicy sauces and fresh vegetables, turning every bite into a true culinary delight.
1
Cut the fillet into a round slice 1.5 cm thick and beat well on both sides (better through film for splash protection) to a thickness of 1 cm.
- Meat: 1 kg
2
Cut the mushrooms into cubes and fry in vegetable oil until all moisture evaporates and slightly browned; beat the eggs with cream/milk and pour into the mushrooms, lightly salt, fry like an omelet, and set aside to cool.
- Champignons: 300 g
- Vegetable oil: 2 tablespoons
- Chicken egg: 3 pieces
- Cream: 2 tablespoons
- Salt: to taste
3
Cut the fatty meat into small pieces, the bell pepper into small cubes, chop the garlic and nuts; season with salt and pepper, add half the portion of dry gelatin as per the recipe, spices, dry basil, and mix everything well (preferably by hand, like kneading dough).
- Meat: 1 kg
- Sweet pepper: 1 piece
- Garlic: 3 cloves
- Nuts: 100 g
- Salt: to taste
- Freshly ground black pepper: to taste
- Gelatin: 20 g
- Spices: to taste
- Basil: 1 tablespoon
4
Lay the prepared meat flat on a smooth surface; for easier rolling of the roll, it's better to first spread baking paper. If your meat is not cut in one piece, after pounding, lay the pieces slightly overlapping.
5
Salt the piece of meat, pepper it, lightly season with spices, and evenly sprinkle half of the dry gelatin.
- Salt: to taste
- Freshly ground black pepper: to taste
- Spices: to taste
- Gelatin: 20 g
6
Place the cooled mushroom omelet on the meat layer and smooth it out.
- Chicken egg: 3 pieces
- Champignons: 300 g
7
Evenly distribute the meat mixture with gelatin on top.
- Meat: 1 kg
- Gelatin: 20 g
8
Roll the dough into a roll, tucking the edges inward, slightly pressing to form a loaf; wrap in multiple layers of cling film to create an airtight cocoon; place in a transparent plastic bag to remove air and wrap with tape in a cross pattern.
9
Boil the roll in boiling water for 2-2.5 hours over medium heat (you will need to constantly add water), turning it occasionally.
- Meat: 1 kg
10
Cool the roll to room temperature and place it in the refrigerator for 5-6 hours until the juice inside is fully set — do not cut the film until the jelly is completely firm.
11
Remove the film and cut.