Keep the chips juicy
squeeze dry the soaked rolls well, but do not press completely dry. It stores moisture, while eggs and a few crumbs hold the loaves together.
German Recipe
Meatloaf with onion sauce
Mix with rolls, eggs, finely diced onion, mustard and spices. Form into a loaf and put in a form. Bake at 180 degrees until the meatloaf is through. Roast onion strips, add tomato paste and peel with broth. Let meatloaf rest briefly and cut with sauce.
Total time
1 hr 25 min
Calories
720 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Meatloaf with onion sauce step by step
Bake at 180 degrees until the meatloaf is through. Roast onion strips, add tomato paste and peel with broth. Let the meatloaf rest and cut with sauce.
Dinner
German Recipes
Meat
Recipe
Meatloaf with onion sauce
Mix with rolls, eggs, finely diced onion, mustard and spices. Form into a loaf and put in a form.
Ingredients
4 servings
Method
-
1
Mix the mass
Mix with rolls, eggs, finely diced onion, mustard and spices.
-
2
Shapes of loaf
Form into a loaf and put into a form.
-
3
Bake
Bake at 180 degrees until the meatloaf is through.
-
4
Put on sauce
Roast onion strips, add tomato paste and peel with broth.
-
5
Leave it alone
Leave the meatloaf to rest and cut with sauce.
Kitchen know-how
Tips for Meatloaf with onion sauce
Smooth, but not compact shape
Form the meatloaf with moistened hands into a uniform loaf. Strong pressure makes it dense; open cracks, on the other hand, let out a lot of meat juice.
Observe core temperature and rest time
At least 70 degrees inside, the meatloaf is safely cooked. Leave to rest for ten minutes before cutting so that the slices remain stable and juicy.
Variations
How to adapt this recipe
Place three hard-cooked, peeled eggs longitudinally in the middle of the chopper and completely enclose. When cutting, the classic visible filling is created.
Cover the moulded loaves with thin slices of bacon. Reduce additional salt and allow the surface to brown briefly.
Nutrition per serving
720kcal
24.0 gCarbohydrates
40.0 gProtein
48.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Meatloaf with onion sauce
Small cracks are normal, large ones are created by a too dry or poorly bound mass. complement liquid sparingly and carefully smooth the loaf outside.
Minced meat should reach at least 70 degrees in the thickest area. Afterwards, the loaf can rest outside the oven without falling apart when cutting.
Roast onion strips slowly dark golden, fry tomato paste briefly and dissolve the browned residue with broth. The meat juice leaked out also belongs in the sauce.
Yes. Let cool completely, cut into slices and freeze with some sauce. Defrost in the refrigerator and heat it covered in moderate heat.
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