Meatloaf with chasseur sauce

Name: Meatloaf with chasseur sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 750 g Mushrooms; 2 TABLESPOONS + some oil; 1 Bread roll (from the previous day); 2-3 stem(s) Parsley; 800 g mixed mince; 1 egg, 2 tablespoons tomato paste; 7-10 Tbsp salt, pepper; 1 Onion; 100 ml Milk; 1 TEASPOON clear soup; 2-3 TABLESPOONS Sauce thickener

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

750 g Mushrooms
2 TABLESPOONS + some oil
1 Bread roll (from the previous day)
2-3 stem(s) Parsley
800 g mixed mince
1 egg, 2 tablespoons tomato paste
7-10 Tbsp salt, pepper
1 Onion
100 ml Milk
1 TEASPOON clear soup
2-3 TABLESPOONS Sauce thickener

Directions

1
Clean and wash the mushrooms and, depending on size, cut them in half or quarters. Fry half the mushrooms in 1 tbsp. hot oil until golden brown. Cool down and drain
2
Soak the buns. Wash parsley and chop except for something to garnish. Grate cheese
3
Knead minced meat, egg, squeezed bread roll, tomato paste, fried mushrooms, half parsley, salt and pepper. Shape into a loaf and place on a greased baking tray. Sprinkle the rest of the parsley and cheese on top. Roast in the preheated oven (electric cooker: 175 °C/recirculating air: 150 °C/gas: level 2) for approx. 1 1/4 hours
4
Peel and chop the onion. Fry with remaining mushrooms in 1 tbsp. hot oil until golden brown. Stir in 300 ml water, milk and stock, bring to the boil. Bind and season to taste. Arrange everything, garnish with parsley. Serve with French fries or boiled potatoes
5
Drink: cool cider