Editor’s note: I remember how delicious my grandmother’s meatloaf was when I was a child. Unfortunately, I wasn’t able to make it nearly as well when I became an adult. Fortunately, I had a reader that submitted the recipe below. I haven’t given it a try, but they say that it turns out great. I hope you love it!
Recipe from Michelle
Hi, everyone! My name is Michelle and I am a regular reader of Chocolates and Figs. Sarah said that she was interested in some recipes for meatloaf. I had one that has turned out great every time that I used it for the past five years. Please give it a try and comment to let us know what you think!
One of the recipes that we all like the most is meatloaf, and for this reason, we are going to teach you how to prepare it in a very simple way to get an unforgettable recipe, exquisite and full of flavor. Using the best minced beef, and cooking the meat as we are going to explain, the delicious result is guaranteed.
The recipe is very easy to prepare and has the advantage that it can be prepared in advance, heating the portions at the time of serving, so it is also very convenient for the whole family, especially when not everyone has the same schedule.
How to prepare a mince pie au gratin
500 g of minced meat
Buy this ingredient
1 small onion
1 glass of red wine
150 ml of meat stock
5 tablespoons of fried tomatoes
Chop the onion into julienne and grate the carrots.
Heat a frying pan with 4 spoonfuls of olive oil and poach a finely chopped clove of garlic, the onion and the carrot for 5 minutes, stirring frequently.
Add the minced meat, season with salt and pepper and mix until the meat changes colour.
Add the red wine and turn up the heat, allowing it to cook until it evaporates almost completely.
Add the meat stock and let it cook until there is practically no liquid left, at which point add the fried tomato sauce.
We put in a baking dish the minced meat once finished, when it is practically without any liquid, but well impregnated with flavors and very creamy.
Prepare a mashed potato by cooking the peeled potatoes in pieces until they are soft (approximately 30 minutes).
Drain the potatoes and mash them with a potato masher. Add 40 g of butter and beat with a few sticks until you get a thick cream.
Cover the minced meat in the oven dish with the mashed potato and sprinkle with grated cheese.
Grill in the oven for 5 minutes at 220º.
You may want to let it settle for 10 minutes before serving (it will be a bit soft and might be too hot to try). It is great to eat dry, but you may want to put a little tomato paste as a condiment (ketchup works fine, but a thicker paste might be better).