Sig's Hessian panfried meatloaf

Name: Sig's Hessian panfried meatloaf
Yield: 4 servings
Cuisine: British
Ingredients: 250 grams loaf of white bread, or use 2-3 stale white breadrolls; 1/4 liter real meatstock or use cubes; 750 grams rest pork,mince meat (any pork uncooked leftover). or minced beef; 2 onions; 1 pinch each salt and pepper to taste; 1 tsp each ground,majoram and ground cumin or half a teaspoon of cumin seeds; 1 small amount of fat for frying (I use butter/olive oil); 4 handful mushrooms of choice,for sauce (optional); 1-2 tablespoon plain flour (for sauce optional)

Sigrun @sigrun

German, living in England

and no it does not get turned , it is not fried on high heat but simmeres for about 15 minutes with lid on ,so that the meatloaf stays moist , yet sets enough to be sliced . O:-) :positive :positive

Sigrun @sigrun

German, living in England

and no it does not get turned , it is not fried on high heat but simmeres for about 15 minutes with lid on ,so that the meatloaf stays moist , yet sets enough to be sliced . O:-) :positive :positive

Saved

Ingredients

4 servings

250 gramsloaf of white bread, or use 2-3 stale white breadrolls
1/4 literreal meatstock or use cubes
750 gramsrest pork,mince meat (any pork uncooked leftover). or minced beef
2onions
1 pincheach salt and pepper to taste
1 tspeach ground,majoram and ground cumin or half a teaspoon of cumin seeds
1small amount of fat for frying (I use butter/olive oil)
4 handfulmushrooms of choice,for sauce (optional)
1-2 tablespoonplain flour (for sauce optional)

Saved

Steps

1

Soak the bread in meat stock until soft and squeeze out.Mix meat and bread and roughly puree with mixer to a fairly smooth mass.Keep bread juices for making sauce.
2

Add very finely chopped onions,cumin and majoram.Season well with salt and pepper.
3

Knead the dough thoroughly.Heat frying pan on medium heat and push dough into pan,cook for a good 15 minutes.Keep the meat juices if making sauce.
4

Cool slightly and cut into slices. Enjoy with a nice cool pils or lager.
5

Serve with a green salad and new potatoes
6

Making sauce
7

Use the meat and bread juices to saute mushrooms, do not fry, sprinkle plain flour over mushrooms stir in until thickens,add a little milk or water and a few drops gravy browning for either light or dark sauce. season with garlic granules,salt and pepper.The sauce can be blended if you like or left with mushrooms intact. The liquid should be smooth and silky either way.