Sunday, 20 March 2016

Savarin Meatloaf

A nice ring of meatloaf makes a great centerpiece on a Sunday lunch table. Serve it with some potatoes dumpling style and everybody is happy.

Savarin Meatloaf with little dumplings
The meatloaf cooks evenly in the oven and you have enough time on your hands to do something else. The preparation is easy.

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
1 onion
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.

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