Meatloaf with Mushrooms

Ingredients

• 1 onion
• 1 Garlic clove
• 150 g morels
• 250 g button mushrooms
• 2 tbsp butter
• 200 g porcini mushrooms
• Salt
• black pepper (freshly ground)
• 800 g pork mince
• 2 tbsp freshly chopped parsley
• 1 egg
• 2 slices stale toast bread
• 1 egg yolk
• 50 g sunflower seeds

Instructions

1. 1.

   Peel and finely dice the onion and garlic. In a hot pan, sauté in 1 tbsp butter until translucent. Clean the morels and button mushrooms thoroughly, then cut into pieces or slices. Add them to the pan and cook for 2-3 minutes. Let the liquid evaporate. Remove from heat, let cool, then finely chop. Clean the porcini mushrooms and slice or break into pieces. In a hot pan with the remaining butter, brown for 1–2 minutes until golden. Season with salt and pepper and set aside.

2. 2.

   Combine the pork mince with parsley and egg in a bowl. Pulse the stale toast bread in a blender until fine crumbs and add to the bowl. Mix well, then fold in all mushrooms and season with salt and pepper. Fill a loaf pan lined with parchment paper (about 22 cm long), press down evenly and smooth the top. Brush with the egg yolk and sprinkle sunflower seeds on top. Bake in the oven for about 1 hour. If the loaf darkens too much, cover with foil.

3. 3.

   Remove from the oven, carefully lift out of the pan, slice, and serve.