Ingredients for 4 servings:
For the meat loaf:
1 tablespoon of dry stone mushrooms
1 bread roll of the day before
1 big onion
3 tablespoons of butter
500 g of mixed mince
1 egg
Salt
Pepper
Fresh grated nutmeg
250 ml cattle broth
125 ml cream
For the mashed potatoes :
1 kg of potatoes
Salt
200 ml Milk
50 g butter
Grated nutmeg
Method
The stone mushrooms in 125 ml hot water pour over and leave pour out. From the bread roll rub off the crust, then soak the bread roll in cold water. The onion peel and very well hack.In a pot heat up 1 EL butter and brown the onion in it. Afterwards take the pot of the cooker.The oven on 220 degrees preheat.The bread roll express ( soaking water lift ) and well hack.The cooled onion cubes with butter with the stone mushrooms and the egg to the mince give , knead hard and with the spices taste . If the meat dough is too soft , which mix rubbed off bread roll crust . The meat dough then to a long loaf form. A roasting pan with butter strike out and put the meat loaf in it. The remaining butter heat up,and hotly about the meat dough pour. The meat loaf approx 45 minutes on middle rail bake, until he becomes brown. Besides every now and then with cattle broth water. Approx 10 minutes before end of the done time pour the crem about the roast . In the interim the potatoes wash,peel,halve and in salted water even cook (according to size 15-25 minutes) .Then pour away and with milk and butter to a purée stamp. With salt and nutmeg taste. The roast take out, the Bratfound in the roasting pan with the soaking wate of the stone mushrooms under touching loose cooking,pepper and by a sieve pour. The roast in discs cut and with the sauce and the mashed potatoes serve.
Recipe from Jonas Otten