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Meatloaf Recipes

Written By Diecha Diaz on Saturday, 21 March 2015 | Saturday, March 21, 2015

Meatloaf Recipes

I had an easy week at work last week during a super good weather. Even on Sunday I was able to go home earlier which was a nice surprise for all of us since we always are extra busy on Sundays. But I wasn't complain when I could go home earlier. But it seemed that people like to stay outside during the sunny days and doing some outdoor activities. Monday was my day off and it was a sunny day and warm. It was so good to finally go outside without putting a coat or jacket. The whole morning I used my time to clean the house, cooking and baking. In the afternoon we went to buy a lawnmower. We decided to buy a very simple and manual one. Hubby also bought a barbecue to "complete" the garden.

I felt like making a meatloaf yesterday. Something easy and went very well with green salad. Funny that I eat salad more often since we've been back in Germany. Oh well, people change, don't they?
Ingredients:
2 tbsp extra virgin olive oil
2 large onions -- finely chopped
3 cloves garlic -- crushed
2 tbsp ketchup
2 cups of breadcrumbs
70 ml red wine
500 gr beef mince
500 gr veal mince
1 tsp ground nutmeg
3 tbsp mustard (I used German mustard)
2 eggs -- lightly beaten
Dried oregano
Salt, pepper to season

Meatloaf Recipes

Directions:
Preheat oven to 180C/350F/Gas 4. Heat half of the olive oil in a frying pan over medium heat, add chopped onion and cook for 8 to 10 minutes or until soft and golden. Add ketchup and continue cooking for 5 minutes then remove from the heat, allow to cool

Place the breadcrumbs in a small bowl and pour the wine over them. Stir well to combine, leave to soak. Combine the beef, veal mince, dried oregano, nutmeg, mustard, eggs and then onion mixture in a large bowl. Add the breadcrumbs mixture, season well and mix until well combined. Place in a 20 x 9 x 6 cm loaf tin, pressing the loaf to eliminate any air pockets and brush the top of the loaf with the remaining oil

Place the loaf tin in a deep ovenproof dish and pour enough hot water into the dish to come halfway up the sides of the tin. Bake for 40-45 minutes or until cooked through when tested with a skewer. The juices should run clear and the loaf should be firm to the touch. Remove from the oven and leave to cool before removing from the tin. Cut and serve with your favorite salad
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About Diecha Diaz