Meatloaf
The recipe for meat loaf is a basic recipe that can be adapted for meatballs, steaks and other meat loaves. The extender to the meat loaf may be breadcrumbs, oatmeal or cooked grated Siikli potatoes. Grated beetroot, chopped mushrooms, capers, onions, garlic, herbs, anchovies, grated cheese and spices can be added to the meat loaf mixture to give it flavour and colour.
400 g mincemeat
1 dl of oatmeal
1½ tbsp potato flour
1½ tsp salt
1 spice measure of pepper
1–2 dl of milk or water
1 egg
2 tbsp chopped onions
1 tbsp butter or margarine
1 tbsp of breadcrumbs
for infusion: 1–2 dl of a meat stock from a cube
Measure the oatmeal and potato flour into a bowl. Add half the liquid and the meat, spices and egg. Brown the chopped onions in the fat, allow them to cool and add them to the mixture. Knead into a firm and even mixture, adding liquid as required. The meat loaf mixture should be looser than for meatballs.
Shape the firm meat loaf and dab it with hands. Sprinkle some
breadcrumbs on the surface and brush with liquid fat. Bake in an
oven at 175 degrees for 45–60 minutes. Infuse the meat loaf with
hot stock halfway through the cooking time. Let the meatloaf stand
for 5 minutes before slicing. Serve with potato snow or mashed
potatoes, the meat stock and colourful vegetables, and lingonberry
jam.