Meatloaf with green beans and chanterelle cream with mashed potatoes

Name: Meatloaf with green beans and chanterelle cream with mashed potatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 200 g Feta cheese; 6 Stem(s) Marjoram; 3 discs Toast; 3 Onions; 1 Garlic clove; 1 kg mixed minced meat; 2 Eggs (size M); 2 TABLESPOONS Mustard; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Chanterelles; 1 kg Potatoes; 800 g green beans; 100 g streaky smoked bacon; 1 TABLESPOON + 50 g butter; 1 TABLESPOON Sunflower oil; 1 TABLESPOON Flour; 200 ml Vegetable broth; 200 g Whipped cream; 6 Stem(s) Thyme; 250 ml Milk; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Oil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

200 g Feta cheese
6 Stem(s) Marjoram
3 discs Toast
3 Onions
1 Garlic clove
1 kg mixed minced meat
2 Eggs (size M)
2 TABLESPOONS Mustard
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Chanterelles
1 kg Potatoes
800 g green beans
100 g streaky smoked bacon
1 TABLESPOON + 50 g butter
1 TABLESPOON Sunflower oil
1 TABLESPOON Flour
200 ml Vegetable broth
200 g Whipped cream
6 Stem(s) Thyme
250 ml Milk
7-10 Tbsp grated nutmeg
7-10 Tbsp Oil

Directions

1
Dice the cheese. Wash marjoram, shake dry, remove leaves except for something to garnish, pluck from stalks and chop. Dice the toast and grind finely in the universal chopper. Peel onions and garlic and cut into fine cubes.
2
Knead minced meat, garlic, 1/3 onions, marjoram, toast, eggs, mustard and tomato paste. Season with salt and pepper. Carefully fold in cheese cubes. Form dough into a loaf and place on an oiled baking tray.
3
Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 1-1 1/4 hours. Wash, clean and halve the mushrooms depending on their size. Peel, wash and halve potatoes and cook in boiling salted water for about 20 minutes.
4
Wash and clean the beans and cook them in boiling salted water for 10-15 minutes. Cut bacon into strips. Heat 1 tablespoon of butter. Leave the bacon to drain for about 5 minutes while turning. After 3 minutes add 1/3 onion cubes.
5
Drain the beans and put them into the bacon stew. Sauté briefly, season with salt. Heat the oil and sauté the remaining onion in it until transparent. Add mushrooms and fry for about 5 minutes, turning. Dust with flour, add stock and cream, bring to the boil and simmer for about 2 minutes, stirring continuously.
6
Wash thyme, shake dry, pluck leaves from the stalks except for something to garnish. Season mushrooms with thyme and season to taste with salt and pepper. Heat milk and 50 g butter in a pot.
7
Drain the potatoes, add the milk mixture and mash them with a potato masher to make puree. Season to taste with salt and nutmeg. Serve and garnish with remaining herbs.