🍽️ Mushroom Meatloaf with Creamy Sauce

Name: Mushroom Meatloaf with Creamy Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g mushrooms; salt; 90 g whole wheat rolls (from the day before; 2 rolls); 50 g onions (1 onion); 400 g beef steak mince (tartare); 1 egg (size S); white pepper; 2 tbsp rapeseed oil; 175 ml tomato juice; 150 ml classic vegetable broth; 1 kg waxy potatoes; 15 g spelt flour type 1050 (1 tbsp); 80 ml cooking cream (15% fat; 8 tbsp)

667 kcal · 30 min · 4 servings

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Ingredients

250 g mushrooms
salt
90 g whole wheat rolls (from the day before; 2 rolls)
50 g onions (1 onion)
400 g beef steak mince (tartare)
1 egg (size S)
white pepper
2 tbsp rapeseed oil
175 ml tomato juice
150 ml classic vegetable broth
1 kg waxy potatoes
15 g spelt flour type 1050 (1 tbsp)
80 ml cooking cream (15% fat; 8 tbsp)

Instructions

1. Thoroughly wash the mushrooms. Set aside 125 grams of them. Finely chop the remaining mushrooms using a food processor.
2. Place the chopped mushrooms in a small bowl. Sprinkle 1 teaspoon of salt over them. Mix well and let the mixture rest for one hour.
3. Cut the bread rolls into small cubes. Place these cubes in a bowl with 150 milliliters of warm water and let them soak.
4. Squeeze the soaked bread cubes firmly with your hands to remove as much liquid as possible. Place the squeezed bread into a large mixing bowl.
5. Peel the onion. Dice it finely. Add the onion cubes to the bread in the large bowl.
6. Place the marinated mushrooms in a fine mesh sieve. Press them firmly to drain the liquid. Catch this mushroom juice in a separate bowl.
7. Add the squeezed mushrooms to the bread-onion mixture. Add the ground beef and the egg.
8. Season the mixture with salt and pepper. Use the dough hooks of a hand mixer to knead everything into a homogeneous dough.
9. Shape the meat dough into an elongated loaf shape.
10. Heat the oil in a wide pot. Sear the loaf on all sides over medium heat until a brown crust has formed all around.
11. Mix the tomato juice with the broth and the reserved mushroom water. Pour this liquid over the loaf in the pot.
12. Cover the pot. Let the loaf cook over medium heat for about 30 minutes. Turn the loaf occasionally during cooking.
13. Wash the potatoes thoroughly. Boil them in a small amount of salted water for about 20 minutes.
14. Slice the reserved 125 grams of mushrooms into thin slices.
15. Remove the loaf from the pot. Wrap it in aluminum foil and let it rest for about 5 minutes.
16. Add the mushroom slices to the cooking juices in the pot. Bring the sauce to a boil.
17. Whisk the flour smoothly into the cream until no lumps remain. Add this mixture to the sauce to thicken it.
18. Simmer the sauce over low heat for about 5 minutes. Finally, season to taste with salt and pepper.
19. Drain the boiled potatoes. Shock them under cold water to stop the cooking process. Peel the potatoes.
20. Serve the mushroom meatloaf together with the potatoes and the creamy sauce.

Nutrition per serving

kcal: 667
Protein: 46 g · Fett/Fat: 20 g · Carbs: 72 g