Mushroom-filled meat loaf with rosemary sauce


Ingredients 25
Servings 4
Time

Ingredients

  • MEAT LOAF
  • 30
    g
    butter or margarine
  • 150
    g
    fresh mushrooms, sliced
  • 500
    g
    minced meat
  • 1
    egg
  • 45
    ml
    cream
  • 15
    ml
    cornflour
  • 2
    leeks, chopped
  • 60
    ml
    chopped parsley
  • 5
    ml
    chopped fresh rosemary
  • salt and pepper
  • SAUCE
  • 250
    ml
    beef stock
  • 250
    ml
    beer (lager)
  • 10
    ml
    soy sauce
  • 10
    ml
    fruit chutney
  • 5
    ml
    chopped fresh rosemary
  • 1
    clove garlic, crushed
  • 15
    ml
    cornflour
  • 15
    ml
    butter
  • freshly ground black pepper
  • VEGETABLE BED
  • 2
    leeks
  • 2
    carrots
  • oil
 

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.
 

Read more on: bake  |  beef
 

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