Meatloaf is a pretty often served meal in austria though I have not made it often. Right now this recipe is a good base, though its nothing special. Ill have to play around a bit more to make it outstanding.

Ingredients

Meatloaf

• 100g dried and cut bread
• 150g warm milk
• 1tbsp Vegetable Broth Bouillon Recipe
• 1tsp salt
• 1kg minced meat
• 15g fresh or frozen parsley
• 2 garlic cloves

Sides

• Potatoes
• Carrots
• Onions

You can also serve bread dumplings or mashed potatoes as sides.

Fond

• 1/2l water
• 1tbsp Vegetable Broth Bouillon Recipe

Instructions

Warm up the milk in a big pot. Mix in the vegetable broth, salt and bread crumbs. Cut the garlic and parsley fine and then mix everything together.

Peel the vegetables. Quarter the onions. I like to keep the Strunk on so they do not fall apart during baking. Cut the potatoes into similar sizes as the onions.

Generously oil a baking tray. Form the meat loaf, place it in the middle and surround it with the vegetables.

Place it in a preheated oven to 180 degrees. Depending on the size it will take about 1.5-2h to cook.

To ensure that the vegetables and the meatloaf does not get dry, check in every 30 minutes and pour some fond over it. Stir the vegetables when doing so.

Next Time

• Add some vegetable broth or salt to the fond to spice the vegetables
• The base recipe is good, though try to add something to make it special (maybe a dash of cardamon)