Monday, January 31, 2011

20110131 Meatloaf with Creamy Leek

(SOURCE: Koken & Genieten - Gevuld gehakt met romige prei)

I thought meatloaf would definitely please my meat-loving husband, because it is a dish with lots of meat and juicy gravy. But nope! For whatever reasons, he has just never been a big fan of meatloaf. So this is my another attempt to find a meatloaf recipe that can win my husband over. I made the meatloaf yesterday so the flavor got really rich and yummy today! I really liked this, but can't say the same for my husband, sigh.

700g leek, cut into rings
1 tbsp butter
185g cream cheese
salt and pepper
6 tbsp breadcrumbs
100ml milk
1 onion, finely chopped
350g ground pork
350g ground beef
1 egg
75g crispy fried onions
125ml chicken stock

1. Heat oven to 150 degree C. Heat butter in a pan, and fry the leek for about 5 minutes. Stir in the cream cheese and season with salt and pepper, then simmer for about 3 minutes.
2. Mix the breadcrumbs with milk and set aside. Knead the meat and onions with eggs, breadcrumbs, and salt and pepper.
3. Knead the meat flat on a piece of plastic wrap (about 30cm X 30cm). Lay 1/3 of the leek mixture in the middle, then roll the meat with the help of the wrap. Sprinkle the deep fried onions over the top of the meatloaf. Bake the meatloaf on a greased baking tray in the oven for about 30 minutes. Then cover the meatloaf with foil, and bake for another 30 minutes.
4. Remove the meatloaf from the oven and let it rest. Meanwhile, warm the leek mix in the pan and add 125ml chicken stock. Season well. Serve the sliced meatloaf with the leek sauce.

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