Meatloaf
8 servings
60 minutes
Meatloaf is an ancient dish: it was first mentioned in Roman chronicles in the 5th century. Because of its softness, it was considered a suitable food for the elderly and people with bad teeth. Since dentistry as a public institution appeared not so long ago , meatloaf was an extremely popular dish. The basis is minced meat and white bread, but there are variations with vegetables mixed into the minced meat and whole eggs as a filling.
1
Cut the crusts off the bread.
- White bread: 80 g
2
Soak it in a deep bowl with milk. Leave it until the bread absorbs all the milk.
- White bread: 80 g
- Milk: 200 ml
3
Chop the parsley finely.
- Parsley: 20 g
4
Chop the onion.
- Onion: 2 heads
5
Melt 30 g of butter in a pan.
- Butter: 50 g
6
Fry the chopped onion until golden brown.
- Onion: 2 heads
7
Mix onion with minced meat, bread, egg, and chopped parsley until smooth. Season with salt, pepper, and nutmeg.
- Onion: 2 heads
- Mixed mince (beef and pork): 1 kg
- White bread: 80 g
- Chicken egg: 1 piece
- Parsley: 20 g
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: to taste
8
Grease a deep, narrow form (similar to that used for baking bread) with butter. Place the meat in the form with wet hands.
- Butter: 50 g
9
Grease with melted butter and place in an oven preheated to 200 degrees for 30 minutes. Then reduce the temperature to 150 and bake for another 15 minutes.
- Butter: 50 g
10
Slice the meatloaf into thick slices and serve with mashed potatoes and cherry sauce.
