Sig's Hessian panfried meatloaf
Sig's Hessian panfried meatloaf

Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, sig's hessian panfried meatloaf. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Sig's Hessian panfried meatloaf is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Sig's Hessian panfried meatloaf is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have sig's hessian panfried meatloaf using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Sig's Hessian panfried meatloaf:
  1. Make ready 250 grams loaf of white bread, or use 2-3 stale white breadrolls
  2. Get 1/4 liter real meatstock or use cubes
  3. Make ready 750 grams rest pork,mince meat (any pork uncooked leftover). or minced beef
  4. Get 2 onions
  5. Take 1 pinch each salt and pepper to taste
  6. Make ready 1 tsp each ground,majoram and ground cumin or half a teaspoon of cumin seeds
  7. Prepare 1 small amount of fat for frying (I use butter/olive oil)
  8. Make ready 4 handful mushrooms of choice,for sauce (optional)
  9. Take 1-2 tablespoon plain flour (for sauce optional)
Steps to make Sig's Hessian panfried meatloaf:
  1. 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.
  2. Add very finely chopped onions,cumin and majoram.Season well with salt and pepper.
  3. 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.
  4. Cool slightly and cut into slices. Enjoy with a nice cool pils or lager.
  5. Serve with a green salad and new potatoes
  6. Making sauce
  7. 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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