Colorful meatloaf from the frying tube
Time
Preparation time: 30 min.
Cooking or baking time: 1 hr.
Total preparation time: 1 hr. 30 min.
For a long time I had brought no meatloaf more on the table and so I came up with the idea to prepare this once in the Bratschlauch. The meatloaf is really well done and I can only recommend the preparation in this way.
Ingredients for 3 - 4 people
- 500 g minced meat (mixed or just beef, to taste)
- 2 eggs
- 2 slices of fresh toast without bark
- 2 tablespoons breadcrumbs
- plenty of chopped, smooth parsley
- 1 onion
- 1 tbsp hot mustard
- 2 mild hot peppers
- 1/4 each of red, yellow and green or orange peppers
- 2 cloves of garlic
- Pepper, salt, paprika, a little nutmeg
Side dish in the frying tube:
- 1 onion
- 2 pcs. celery
- 1 medium carrot
- 150 ml vegetable or roast stock
For the sauce:
- 1 tbsp cream fraiche
Side dishes to the meat:
- Mixed garden vegetables for 3 - 4 servings
- not too big potatoes, also sized for the mentioned number of people
- chopped, smooth parsley for the potatoes
preparation
- To prepare, peel the onions and garlic, brush 1/4 of the peppers and chop the parsley. In addition, I remove the bark from the slices of toast and mince the so prepared slices in the Moulinette or with the grinder of the blender to fresh crumbs.
- Now the prepared vegetable ingredients and also the pepperoni are minced and mixed together with the other ingredients and the eggs under the minced meat. The fresh bread crumbs and the breadcrumbs are also added, as well as the spices mentioned, the parsley and the mustard. The minced meat should be nice and strong.
- In the meantime, the oven is turned on to 180 degrees for preheating.
- Then the frying tube is cut, preferably about twice the size of the meatloaf. The tube is now tied to one side with one of the attached closures and the meatloaf is pushed into the tube. Add to that the cleaned and coarsely cut carrot, the coarsely minced celery and the onion pieces. Now I give the vegetable or roast stock in the tube and this is now closed on the filling side and placed on the grill above the drip pan in the oven. There, the colorful meatloaf is allowed to roast for just under an hour with the 160 - 170 degrees down.
- Approximately 15 minutes before the end of the cooking time, you can carefully cut open the tube at the top, so that the heat of the oven can increase the tanning of the roast.
- During the cooking time of the meatloaf I wash the potatoes thoroughly and cook them together with the shell. Once cooked, they are peeled and lightly fried in butter in a pan and sprinkled with plenty of chopped parsley.
- 15 minutes before serving, I cook the garden vegetables in a little vegetable broth and with a good piece of butter and season with pepper, salt, a little sugar and a little nutmeg.
- Now the meatloaf is also ready and can be freed from its frying tube cover and briefly put warm. The meat juice collected in the frying foil is carefully poured into a saucepan together with the accompanying sauce side dishes and mashed. Then this sauce should be seasoned again and refined with an EL creme fraiche.
- Finally, the meatloaf is sliced, the potatoes and garden vegetables are put in bowls and it can be served.
I wish you all a good appetite!
