Mushroom-filled meat loaf with rosemary sauce

True Love
4 servings
Rate this recipe
Beef

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (22)

MEAT LOAF
30.00 g butter — or margerine
150.00 g mushrooms — sliced
500.00 g mince
1.00 eggs
45.00 ml cream
15.00 ml cornflour
2.00 leeks — chopped
60.00 ml fresh parsley — chopped
5.00 ml fresh rosemary — chopped
salt and freshly ground black pepper
SAUCE
250.00 ml stock — beef
250.00 ml beer
10.00 ml soy sauce
10.00 ml chutney — fruit
5.00 ml fresh rosemary — chopped
1.00 garlic — cloves, crushed
15.00 ml cornflour
15.00 ml butter
black pepper — freshly ground
VEGETABLE BED
2.00 leeks
2.00 carrots
oil
Tap for ingredients
Tap for ingredients

Method:

1. Melt butter and brown mushrooms. Mix mince, egg, cream and cornflour.
2. Add mushrooms, leeks, parsley and rosemary, season. Mix until smooth.
3. Shape into an oblong loaf. Bake at 200 ºC for 30 to 35 minutes.
4. TO MAKE SAUCE: bring stock to the boil, add all ingredients except last three. Cook over high heat, uncovered, until reduced to about 250 ml liquid. Thicken with cornflour (mixed with a little water to form a paste), add butter and black pepper.
5. FOR VEGETABLE BED: clean leeks, scrape carrots and cut into thin strips, 5 cm long. Heat oil and sauté vegetables until semi-soft.
6. TO SERVE: place vegetable strips on a platter, slice meat loaf and place on top. Serve with sauce, fried or boiled potatoes and a salad.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.