Recipe
Main course
Mushroom Meatloaf With Pine Nuts
By FDL
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Learn how to make a easy and healthy meatloaf recipe, with button mushrooms and crunchy pine nuts, a cozy food for icy winter days that your family will love
Ingredients
Ingredients
- Bread 1 stale roll
- Button mushroom 150 g, fresh
- Scallion 150 g
- Dried tomato 15 ml, chopped
- Garlic 1 clove
- Oil 45 ml
- Mixed mince 800 g
- Veal sausagemeat 100 g
- Eggs 2
- Mustard 30 ml
- Salt To taste
- Pepper To taste, freshly ground
- Pine nuts 70 - 100 g
Info box
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 6
- Recipe cuisine International
Preparation
Soak the bread roll in lukewarm water.
Clean the mushrooms by rubbing with a paper towel and dice finely.
Trim and finely chop the spring onions.
Heat 30 ml oil and quickly saute the mushrooms and spring onions.
Season with salt and pepper and set aside.
Peel and finely dice the garlic and add to the mushroom mixture with the chopped dried tomatoes.
Return to the heat and fry, stirring, until all the liquid has evaporated.
Leave to cool and put into a bowl.
Squeeze out the bread roll and add to mixture in the bowl with the mince, sausagemeat, eggs, salt, pepper and mustard.
Mix well to combine.
Transfer the mince mixture to a loaf tin lined with baking parchment or aluminium foil, sprinkle with pine nuts and press on firmly.
Cook in a preheated oven (200°C, middle shelf) for 45-55 minutes, brushing with a little oil from time to time.
Serve with fresh white bread and tomato salsa.
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