*Ingredients:
°2 slices of white bread, without the crust (approx. 50 g)
°3 tbsp of milk
°2 onions
°1 clove of garlic
°3 tbsp parsley
°1 tbsp butter
°800g meat (beef and pork)
°2 tbsp old-fashioned mustard
°0.5 tsp medium hot paprika
°1 tsp salt
°a pepper
° tbsp butter for roasting
°600g carrot
°1 onion
°2 bay leaves
°2 cloves
°1 tbsp tomato puree
°2 dl of red wine
°1 dl beef broth
°salt, pepper, to taste
*How :
Cut the bread into small cubes, mix with the milk in a large bowl.
Peel the onions, chop finely, press the garlic, chop the parsley. Melt the butter in a casserole. Sauté the onions, garlic and parsley for approx. 5 mins, put in the bowl, leave to cool.
Add minced meat, mustard, paprika, salt and pepper, knead well by hand until a compact mass is obtained, shape a loaf of approx. 20 cm long.
Heat the butter well in the same frying pan. Sear the meatloaf on all sides for approx. 5 minutes. Remove, mop the bottom of the casserole, add vent. a little butter to roast.
Peel the carrots, divide lengthwise and cut into bevelled pieces. Peel the onion, cut in half, prick each half with a bay leaf and a clove. Quickly brown the carrots with the tomato puree. Moisten with the wine, deglaze the juices, let reduce a little. Pour in the broth, bring to a boil. Lower the heat, add the meatloaf and the chopped onion, simmer for approx. 50 mins covered over low heat, adjust the seasoning. Remove the meatloaf, cut into slices, dress with the vegetables.
Enjoy !
