Corn meat loaf on mushrooms

Name: Corn meat loaf on mushrooms
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Bread rolls from the previous day; 1 can(s) (425 ml) Corn grains; 4 medium-sized onions; 750 g mixed mince; 1 egg, salt, pepper (size M); 1 TABLESPOON medium hot mustard; 1 TABLESPOON liquid honey; 500 g Mushrooms; 1 TABLESPOON butter/margarine; 1 tablespoon (15 g) Flour; 100 g Whipped cream; 1 TABLESPOON clear broth (instant)

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Bread rolls from the previous day
1 can(s) (425 ml) Corn grains
4 medium-sized onions
750 g mixed mince
1 egg, salt, pepper (size M)
1 TABLESPOON medium hot mustard
1 TABLESPOON liquid honey
500 g Mushrooms
1 TABLESPOON butter/margarine
1 tablespoon (15 g) Flour
100 g Whipped cream
1 TABLESPOON clear broth (instant)

Directions

1
Soak the buns. Drain the corn. Peel onions. Dice 2 onions finely, cut the rest into slices
2
Knead minced meat, egg, squeezed out roll, diced onion and half of the corn, season. Shape the mince into a loaf and place in a flat roasting pan. Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 50-60 minutes. Mix mustard and honey. Spread the meatloaf 10 minutes before the end of the roasting time
3
In the meantime clean, wash and halve the mushrooms. Fry the onion slices in hot fat. Fry the mushrooms for about 5 minutes. Season with salt and pepper
4
Dust the mushrooms with flour and sauté briefly. Add 3/8 l water, cream and the resulting roast stock while stirring, bring to the boil. Stir in broth and simmer for about 5 minutes. Heat the rest of the corn in it. Season to taste. Boiled potatoes go well with it