Sig's Hessian panfried meatloaf.
Hello everybody, it is Jim, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, sig's hessian panfried meatloaf. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Sig's Hessian panfried meatloaf is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Sig's Hessian panfried meatloaf is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have sig's hessian panfried meatloaf using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Sig's Hessian panfried meatloaf:
- {Take 250 grams of loaf of white bread, or use 2-3 stale white breadrolls.
- {Make ready 1/4 liter of real meatstock or use cubes.
- {Get 750 grams of rest pork,mince meat (any pork uncooked leftover). or minced beef.
- {Prepare 2 of onions.
- {Take 1 pinch of each salt and pepper to taste.
- {Get 1 tsp of each ground,majoram and ground cumin or half a teaspoon of cumin seeds.
- {Get 1 of small amount of fat for frying (I use butter/olive oil).
- {Make ready 4 handful of mushrooms of choice,for sauce (optional).
- {Make ready 1-2 tablespoon of plain flour (for sauce optional).
Steps to make Sig's Hessian panfried meatloaf:
- 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..
- Add very finely chopped onions,cumin and majoram.Season well with salt and pepper..
- 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..
- Cool slightly and cut into slices. Enjoy with a nice cool pils or lager..
- Serve with a green salad and new potatoes.
- Making sauce.
- 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..
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