Meatloaf au gratin
easy
90 mins
90 mins
Ingredients
- 1 Bread roll (from the previous day)
- 750 g Mushrooms
- 2 TABLESPOONS Oil
- 800 g mixed minced meat
- 1 egg (size M)
- 2 TABLESPOONS Tomato paste
- 2-3 TABLESPOONS dried parsley
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 75 g Gouda cheese
- 1 medium onion
- 100 g Whipped cream
- 300 ml Vegetable broth (instant)
- 2-3 TABLESPOONS dark sauce thickener
- 7-10 Tbsp Parsley
- baking paper
Directions
- 1
Soak rolls in water. Clean the mushrooms, wash and possibly halve them. Heat 1 tablespoon of oil in a frying pan, fry half of the mushrooms in it until golden brown. Take them out, drain and let them cool down. Knead minced meat, egg, squeezed bread roll, tomato paste and 1-2 tablespoons of parsley.
- 2
Season well with salt and pepper. Knead the mushrooms and form the minced mass into a loaf. Place on a baking tray lined with baking paper. Grate cheese and sprinkle with 1 tablespoon of parsley. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours. In the meantime, peel and finely dice the onion. Heat 1 tablespoon of oil in a pan and fry the onion and mushrooms until golden brown. Deglaze with cream and broth and bring to the boil. Add sauce thickener, bring to the boil again briefly. Season to taste with salt and pepper.
- 3
Heat 1 tablespoon of oil in a pan and fry the onion and mushrooms until golden brown. Deglaze with cream and broth and bring to the boil. Add sauce thickener, bring to the boil again briefly. Season to taste with salt and pepper. Cut the roast open and serve with the sauce. Serve garnished with parsley. French fries taste good with it
- 4
With 6 people:
Nutrition Facts
550 kcal
9 g
41 g
37 g
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