Mushroom Meatloaf in Cream Sauce

Ingredients

• 250 g Mushrooms
• Salt
• 90 g whole‑grain rolls (from yesterday; 2 rolls)
• 50 g onions (1 onion)
• 400 g beef steak mince (tatar)
• 1 egg
• white pepper
• 2 tbsp Rapeseed oil
• 175 ml tomato juice
• 150 ml Classic Vegetable Broth
• 1 kg waxy potatoes
• 15 g spelt flour type 1050 (1 tbsp)
• 80 ml cooking cream (15% fat; 8 tbsp)

Instructions

1. 1.

   Clean the mushrooms, set aside 125 g and finely mince the rest in a food processor. Mix with 1 tsp salt in a small bowl and let sit for 1 hour.

2. 2.

   Cube the rolls and soak them in 150 ml warm water. Squeeze out excess liquid by hand and place in a large bowl.

3. 3.

   Peel and finely dice the onion, adding it to the roll cubes.

4. 4.

   Drain the minced mushrooms through a sieve, catching the mushroom juice in a separate bowl.

5. 5.

   Add the drained mushrooms, beef mince, and egg to the rolls. Season with salt and pepper, then knead into a dough using the dough hooks of a hand mixer.

6. 6.

   Shape the meat mixture into an elongated loaf.

7. 7.

   Heat oil in a wide pot and brown the loaf on all sides over medium heat until a crust forms.

8. 8.

   Combine tomato juice, broth, and captured mushroom liquid; pour over the loaf. Cover and simmer over medium heat for about 30 minutes, turning occasionally.

9. 9.

   Meanwhile, wash potatoes thoroughly and boil in lightly salted water for about 20 minutes. Slice the reserved mushrooms thinly.

10. 10.

    Remove the loaf from the pot, wrap in aluminum foil, and let rest for about 5 minutes.

11. 11.

    Add mushroom slices to the cooking liquid and bring to a boil.

12. 12.

    Whisk flour with cream until smooth, then stir into the sauce to thicken. Simmer on low heat for 5 minutes, seasoning with salt and pepper.

13. 13.

    Drain the potatoes, rinse under cold water, peel them, and serve alongside the mushroom meatloaf and creamy sauce.