Roasted Onion Meatloaf with Leek Cream Stuffing
A hearty dish that is good for cold days. The meatloaf is prepared from mixed minced meat, pork fat, eggs, breadcrumbs, mustard and fried onions and seasoned with salt and pepper. The stuffing consists of leek, butter and cream cheese spread in the middle of the meatloaf. The meatloaf is then placed in a loaf pan and baked in the oven until nicely browned and juicy. It goes well with mashed potatoes or salad.
Category: Mains
Source: www.lecker.de
Equipment
| Baking dish |
Ingredients
| Leeks | |
| Butter | |
| Creamy processed cheese | |
| Salt | |
| Pepper | |
| Breadcrumbs | |
| Milk | |
| Onions | |
| Garlic | |
| Beef mince | |
| Pork mince | |
| Eggs | |
| Mustard | |
| Onions | |
| Parsley |
Instructions
Clean leek, wash and cut into rings. Heat fat and sauté leek in it for about 5 minutes while stirring. Stir in cheese. Season with salt and pepper and simmer for another 5 minutes.
Mix breadcrumbs and milk and let swell. Peel onion and garlic and cut into fine cubes. Knead minced meat, minced pork, onion, garlic, egg, breadcrumbs and mustard. Season with salt and pepper.
Lay out 2 pieces of foil on work surface (40 x 40 cm) spread minced dough on it to form a square (approx. 30 x 30 cm). Spread 1/3 leek vegetables in the middle of the minced dough. Roll up into a roll with the help of the foil and press minced dough well together.
Turn in fried onions and place on greased fat pan. Cook in preheated oven (electric oven: 175°C/ convection oven: 150°C/ gas: level 2) for approx. 1 hour. Cover with aluminum foil in between if necessary.
Remove roast and let rest briefly. Reheat vegetables. Cut roast into slices. Arrange vegetables and roast. Garnish with parsley. Serve with boiled potatoes.
Nutrition
| Serving size: | 547.8 |
| Energy: | 867.1 |
| Ratio: | 1.6 |
| Carbohydrate: | 50.4 |
| Fat: | 54.3 |
| Protein: | 43.6 |
| Saturated fat: | 24.4 |
| Sodium: | 527.6 |
| Sugar: | 16.8 |