Rolled meatloaf

Name: Rolled meatloaf
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 1.5 kg Leeks; 4 Onions; 3 TABLESPOONS Oil; 3 TSP Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Bread roll (from the previous day); 75 g Almond kernels (without skin); 1 collar Parsley; 500 g Pork sausage; 500 g mixed mince; 2 Eggs; 3 TSP medium hot mustard; 7-10 Tbsp Oil; 100 ml Black beer (e.g. Köstritzer); 4-5 Tbsp Worcester sauce; 1-2 TABLESPOONS Flour; 7-10 Tbsp Sugar; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

The Sunday roast shows what it's all about. Besides leek and almonds, onions and parsley are also hidden in its delicious filling

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

1.5 kg Leeks
4 Onions
3 TABLESPOONS Oil
3 TSP Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Bread roll (from the previous day)
75 g Almond kernels (without skin)
1 collar Parsley
500 g Pork sausage
500 g mixed mince
2 Eggs
3 TSP medium hot mustard
7-10 Tbsp Oil
100 ml Black beer (e.g. Köstritzer)
4-5 Tbsp Worcester sauce
1-2 TABLESPOONS Flour
7-10 Tbsp Sugar
baking paper

Directions

1
For the vegetables, clean and wash the leek and cut it into rings. Peel and finely chop the onions. Heat the oil in a wide saucepan, fry the leek and half the onions in it. Stir in 150 ml water and 1 teaspoon broth. Bring everything to the boil and stew covered for about 10 minutes. Season to taste with salt and pepper.
2
Soak rolls in cold water. Roughly chop the almonds. Wash parsley and chop finely. Add almonds and approx. 3⁄4 parsley to the leek. Remove approx. 1⁄3 as filling for the roast and let it cool down a little.
3
For the chopping roll, squeeze the bread well. Mett, minced meat, rolls, eggs, mustard, 2 1⁄2 Knead tsp salt, 2 tsp pepper and the rest onions. Brush baking paper with oil. Form the minced meat into a rectangle (approx. 30 x 40 cm). Spread the leek filling on the minced meat, leaving about 2 cm free around the edge. Roll up the mince firmly from the short side using the baking paper. Press the ends together slightly and fold in. Put them into a roasting pan with the edge facing down and form them into a loaf. Roast in a pre-heated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for about 1 hour.
4
Dissolve 2 teaspoons of broth in 1⁄2 l hot water. Pour with beer for frying and continue frying for about 20 minutes.
5
For the sauce, remove the roast from the roaster and keep warm. Pour the stock through a sieve into a pot. Add Worcester sauce and bring to the boil. Stir flour and 4 tbsp. water until smooth. Stir into the sauce, bring to the boil again and simmer for 2-3 minutes. Season to taste with salt, pepper and 1 pinch of sugar.
6
Heat the remaining leek vegetables. Arrange roast with leek and beer sauce. Mashed potatoes taste good with it.
7
Instead of already seasoned pork mince, pork or mixed mince can also be used.