|Savarin Meatloaf with little dumplings|
250 g pork mince meat
250 g beef mince meat
1 dinner roll dried and soaked in milk for a couple of hours, then squeezed out
2 spring onions
3 cloves of garlic
1 green chili
1 tbsp whole grain mustard
1 tbsp capers
6 sun dried tomatoes in oil
1 tsp smoked paprika
1 tsp dried thyme
1 tsp salt
1 tsp pepper
1 tsp herbs de Provence
1 pinch of chili powder
Preheat the oven 220 C
Get everything chopped into small pieces and mix all together in a bowl with your hands.
Take the Savarin Ring baking dish and use
1 tbsp butter
2 tbsp breadcrumbs to coat the dish.
|butter and breadcrumbs prevent sticking|
Fill in the meat and press it a little. Put into the oven for 40 minutes. Get it out and let it rest for 5 minutes, then take a silicon spatula and loose the sides. Take a plate on top and turn it.
Fill the ring of meatloaf with what ever is your fancy as a side. I used Bubespitzle, a southern German classic of cooked potato dough, formed into little sausages with tipped ends.