Meatloaf with mushrooms and sherry
8 servings
30 minutes
Meatloaf with mushrooms and sherry is a refined dish of European cuisine rooted in the traditions of cozy home cooking. Its rich flavor combines with a soft, slightly moist texture thanks to the addition of juicy mushrooms and aromatic sherry. The mushrooms give the meatloaf an earthy depth, while the sherry adds noble hints of sweetness and light acidity. Baked to a golden crust, this meatloaf is perfect for family lunches as well as festive dinners. Served sliced into appetizing pieces, it can be complemented with sauce or a garnish of fresh vegetables. This dish not only satisfies but also delights with its delicate balance of flavors, making it an excellent choice for gourmets.
1
Boil the mushrooms in boiling water until soft. Drain and cool.
- Fresh mushrooms: 1.5 glass
2
Heat olive oil in a pan over low heat. Add finely chopped onion and minced garlic, and sauté until translucent for about 15 minutes. Let it cool.
- Olive oil: 3 tablespoons
- Onion: 2 heads
- Garlic: 2 cloves
3
Preheat the oven to 180 degrees.
4
In a large bowl, mix the minced meat, 2 tablespoons of ketchup, sherry, chopped mushrooms, egg, breadcrumbs, salt, and pepper. Add half of the garlic-onion mixture and knead well.
- Ground beef: 1 g
- Ketchup: 5 tablespoon
- Dry sherry (fino/manzanilla): 0.5 glass
- Fresh mushrooms: 1.5 glass
- Chicken egg: 1 piece
- Crushed breadcrumbs: 1 glass
- Salt: to taste
- Freshly ground black pepper: to taste
5
Place the minced meat in a loaf pan, top with the remaining garlic-onion mixture, and drizzle with the remaining ketchup. Bake for 45 minutes until done.
- Ketchup: 5 tablespoon
6
Remove from the oven and let it sit for 10 minutes. Cut into pieces and serve.
