Meatloaf with onion-red wine sauce and puree

Name: Meatloaf with onion-red wine sauce and puree
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Bread roll (from the previous day); 2 Onions; 500 g Onions; 1 kg mixed mince; 2 Eggs (Gr. M); 3 TABLESPOONS Ketchup; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Nutmeg; 1 TEASPOON Tabasco; 2 TABLESPOONS Oil; 1 TEASPOON Flour; 1/2 litre dry red wine; 400 g Carrots; 600 g floury potatoes; 1-2 TABLESPOONS Butter; 175 ml Milk

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

Wonderfully uncomplicated: The little sauce made of caramelized onions and red wine provides just the right amount of excitement for granny's classic.

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Bread roll (from the previous day)
2 Onions
500 g Onions
1 kg mixed mince
2 Eggs (Gr. M)
3 TABLESPOONS Ketchup
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Nutmeg
1 TEASPOON Tabasco
2 TABLESPOONS Oil
1 TEASPOON Flour
1/2 litre dry red wine
400 g Carrots
600 g floury potatoes
1-2 TABLESPOONS Butter
175 ml Milk

Directions

1
For the meatloaf, soak the roll in cold water. Preheat the oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Peel 2 onions and chop finely. Squeeze the roll well. Knead minced meat, roll, onions, eggs and ketchup. Season with 2 tsp. salt and Tabasco. Shape into an oblong roast and place on a baking tray. Bake in a hot oven for about 1 hour.
2
Meanwhile peel 500 g onions and cut them into rings. Heat the oil in a pot. Fry the onions in it. Sprinkle with 2 tablespoons of sugar and caramelize lightly. Dust with flour and sauté briefly. Deglaze with wine while stirring. Bring to the boil, season with salt and pepper and simmer for about 30 minutes at low heat. Stir from time to time.
3
Peel and wash the carrots and potatoes and cut them into pieces. Cover and cook in salted water for about 20 minutes. Drain, let it evaporate briefly. Add butter and milk and mash everything to a coarse puree. Season to taste with salt and nutmeg. Cut the roast open and serve with onion sauce and puree.
4
The meat loaf is generously calculated - in case someone is particularly hungry. What's left over can be sliced and fried in a pan or eaten cold with mustard on bread.