First I got concert tickets to Mother’s Finest in Pforzheim in September. Yay!!!!
Then I went to the grocery store to see what I could make. First I wanted to make a greek dish called Melitzanes Papoutsakia, a dish of eggplant with ground beef and Bechamel sauce, but it was getting late and I knew I had to make something less time consuming. I haven’t had meatloaf in a while and had just bought a pound of ground beef, so I went to work.
Meat loaf ingredients:
1 lb ground beef
3/4 cup of fresh (homemade) bread crumbs
1 sprig of fresh rosemary, chopped
1/4 cup parsley, chopped
1 Tbs of marjoram
1 fresh egg
1 medium onion, finely chopped
1 clove of garlic, finely chopped
Combine everything. Don’t overwork, because that will take the air out of the meat and compact it too much. Fill the mixture into a pound cake form (greased) and bake at 375 F for 35-45 minutes. This depends on your oven. I have a very fast oven, but if you don’t, you might want to test your meat with a meat thermometer. It is done at 155 F.
Meanwhile, start the potatoes and the corn. Use one pot, since they take a similar amount of time.
In another skillet, fry a handful of bacon lardons. Add chopped onion and garlic, add 2 inches of tomato paste from a tube and brown. Add the sliced mushrooms (about 8 medium), saute until they lose their water, then add a swig of port. Let it evaporate and add a cup of red wine. Slowly reduce, adjust the seasoning.
When the corn and the potatoes are ready, place on a plate, mash the potatoes, add butter to corn and potatoes and add a slice of meatloaf and the mushroom gravy.
Great taste, no fillers, pre-made sauces, helpers, glutamate – nothing but herbs, infusions, meat and vegetables… and a lot of taste!