Meat cake recipe
How to make meatloaf
Easy and tasty meatloaf Preparation time50 minCooking time30 min Number of diners: 6
Ingredients to make the meat
- 1 large onion
- 500 gr Minced meat or in pieces
- 2 medium carrots
- 1 stick of celery
- Beef broth 250 ml
- 4 tablespoons of homemade ketchup or tomato sauce
- 1 branch of leek
- salt, pepper to taste
- 2 cloves of garlic
- 100ml of red wine
- olive oil 3 tablespoons
Filling Ingredients (Mashed Potatoes)
- 3 large potatoes
- Salt to taste
- Nutmeg to taste
- Butter 30g
- Parmesan cheese for gratin 30 gr
Before starting with the preparation, keep in mind that all the ingredients must be washed and peeled.
Start by cooking the minced meat. To do this, in a large frying pan add the oil together with the onion chopped into small cubes and the crushed garlic cloves. Sauté these ingredients until the onion is transparent. Next, add the vegetables taking care that they are finely cut so that they do not overshadow the flavor of the meat in this recipe.
Once the previous ingredients are fried, it is time to introduce the meat and stir continuously until it changes color. Add the red wine, the meat broth, the tomato sauce and continue cooking. This should take around 20 minutes.
Separately, prepare the puree by cooking the potatoes cut into small cubes, so that they cook faster, with salt and water. When they are soft, remove the water and mash them with a fork; rectify the salt, season with butter, pepper, nutmeg and mix to form a creamy paste.
Once the meat is cooked and the puree is finished, focus on assembling the cake. To do this, place the oven to preheat to 180 degrees Celsius and in a mold or tray suitable for baking, place a layer of meat evenly and well compacted, place the puree on it and bake for 10 minutes.
Finally, it is time to gratin the cake, you achieve this by incorporating the Parmesan cheese and letting it bake for 5 more minutes. Let stand for approximately 10 minutes and enjoy, either as a single dish or accompanied by a light salad.
Another advantage of this recipe is that it can be heated very well in the microwave or oven and eaten away from home, whether at work, university or outdoor recreation.
And, at the end of the recipe with minced meat, remember to activate the self-cleaning function of the pyrolytic oven, since its proper maintenance contributes to lengthening its useful life.
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