Meatloaf with mushroom sauce

Name: Meatloaf with mushroom sauce
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 5
Ingredients: 1 Bread roll (from the previous day); 4 (approx. 200 g) thin carrots; 3 Spring onions; 7-10 Tbsp Salt; 1 Onion; 3 Stem(s) Parsley; 1 kg mixed minced meat; 1 egg (size M); 7-10 Tbsp Pepper; 1 TEASPOON medium hot mustard; 60 g Gouda cheese (17 % fat); 250 g Mushrooms; 100 g Herbal Siddlings; 150 g Chanterelles; 1 small stem rosemary; 200 g Long grain rice; 1-2 TABLESPOONS Oil; 7-10 Tbsp pink berries; 400 ml Vegetable stock (alternatively vegetable broth); 7-10 Tbsp Rosemary; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 5

1 Bread roll (from the previous day)
4 (approx. 200 g) thin carrots
3 Spring onions
7-10 Tbsp Salt
1 Onion
3 Stem(s) Parsley
1 kg mixed minced meat
1 egg (size M)
7-10 Tbsp Pepper
1 TEASPOON medium hot mustard
60 g Gouda cheese (17 % fat)
250 g Mushrooms
100 g Herbal Siddlings
150 g Chanterelles
1 small stem rosemary
200 g Long grain rice
1-2 TABLESPOONS Oil
7-10 Tbsp pink berries
400 ml Vegetable stock (alternatively vegetable broth)
7-10 Tbsp Rosemary
7-10 Tbsp Fat and breadcrumbs

Directions

1
Soak the buns. Peel and wash the carrots and cook in salted water for 8-10 minutes. Clean and wash spring onions, cut off pieces of about 20 cm and blanch in boiling salt water for 3 minutes.
2
Cut the rest of the spring onions into small rolls. Peel and finely dice the onion. Wash and chop parsley. Squeeze out the rolls well. Mix minced meat, roll, egg and parsley. Season with salt, pepper and mustard.
3
Layer the minced meat, carrots and long spring onions bit by bit in a greased, breadcrumbed box form (22 cm long), pressing firmly. Grate cheese and sprinkle on top. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours.
4
In the meantime wash the chanterelles and let them drain. Clean the chanterelles and the side-panels. Clean the mushrooms. Halve the mushrooms. Strip rosemary needles from the stalk. Cook rice in boiling salted water according to the instructions on the packet.
5
Heat the oil in a frying pan. Fry the mushrooms in it while turning. Fry the remaining mushrooms and spring onion rings briefly. Season with salt, pepper, rosemary and pink berries. Deglaze with stock, bring to the boil and boil down for 3 minutes over high heat.
6
Remove the roast from the pan and cut open. Arrange garnished with mushrooms, rice and rosemary.