Pork and Mushroom Meatloaf

Pork and Mushroom Meatloaf

60 min
Medium
1 serv.
420 g / 1 serv.

Rating

Average rating:—

Description

Juicy pork neck meatloaf stuffed with fried mushrooms and onions, baked in the oven.

  1. Mince the pork or chop it finely with a knife.
  2. Wash the mushrooms and dice them finely.
  3. Peel and finely chop the onion.
  4. Heat a frying pan with vegetable oil, sauté the onion until translucent.
  5. Add mushrooms to the onion, cook for 5-7 minutes until the liquid evaporates. Season with salt and pepper to taste.
  6. In a deep bowl, mix the minced pork, half an egg, salt and black pepper.
  7. Add flour and water to the mince, knead thoroughly until smooth.
  8. Place the mince on cling film in a rectangle shape about 1 cm thick.
  9. Spread the mushroom filling evenly over the mince surface.
  10. Roll up the meatloaf using the cling film, pinch the edges.
  11. Place the meatloaf seam-side down on a baking tray lined with parchment paper.
  12. Bake in a preheated oven at 180°C for 40-45 minutes until golden brown.
  13. Let the meatloaf cool slightly, slice into portions and serve.
568
135 kcal / 100 g
kcal
52.3 g
12.4 g / 100 g
Protein
34.2 g
8.1 g / 100 g
Carbohydrates
24.6 g
5.9 g / 100 g
Fats