Zutaten für Belgian Meatloaf
- 3 tablespoons unsalted butter
- Breadcrumbs
- Whole Milk
- 1 medium onion, chopped
- White Mushrooms
- Garlic Clove
- Lean Ground Beef
- 1 large egg
- Fresh Parsley
- Fresh Sage
- Fresh Oregano
- Fresh Thyme
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- Port Wine
- 1 tablespoon cognac
- 2 sprigs fresh rosemary
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Zubereitung von Belgian Meatloaf
- Preheat oven to 450°F (232°C). Brush a meatloaf pan (approximately 9x5 inches) with 1 teaspoon of melted unsalted butter.
- Soak 1 cup of breadcrumbs in ¾ cup of milk. Let it sit for about 10 minutes to absorb the milk completely.
- In a medium skillet, melt 3 tablespoons of unsalted butter over medium heat. Add 1 medium onion, chopped, and sauté for 2 minutes until softened.
- Add 8 ounces of sliced mushrooms to the skillet and sauté for 5 minutes until tender.
- Add 2 cloves of minced garlic and sauté for 1 minute until fragrant.
- In a large mixing bowl, combine 2 pounds of ground beef and 1 large egg. Squeeze the excess milk from the soaked breadcrumbs and add them to the bowl.
- Add the onion and mushroom mixture, 1 tablespoon chopped fresh parsley, 1 teaspoon dried sage, ½ teaspoon dried oregano, ½ teaspoon dried thyme, 1 ½ teaspoons salt, ½ teaspoon black pepper, ¼ teaspoon ground nutmeg, ¼ cup ruby port, and 1 tablespoon cognac to the bowl. Mix thoroughly until well combined.
- Place the meat mixture into the prepared meatloaf pan. Top with 2 sprigs of fresh rosemary.
- Bake for 30 minutes at 450°F (232°C).
- Reduce oven temperature to 400°F (204°C) and bake for an additional 15 minutes.
- Remove from the oven and let rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
17g
Fat
56g
Carbs
6g
