serves
4
prep
10 minutes
cook
50 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
50
minutes
difficulty
Easy
level
Ingredients
- 2½ cups loosely packed fresh breadcrumbs
- ½ cup milk
- 200 ml pouring cream
- 250 g pork mince
- 500 g beef mince
- 1 onion, finely grated
- ½ tsp grated nutmeg
- 1½ tsp salt, plus extra to season
- ¼ tsp ground white pepper
- 100 g butter
- ¼ cup plain flour
- 2 cups beef stock
- mashed potato, to serve
- pickled cucumber, to serve
- pickled lingonberries, or lingonberry jam, to serve
Instructions
Heat your oven to 200°C.
Pour the milk over the breadcrumbs and allow them to soak for a few minutes. Combine the wet breadcrumbs, pork and beef mince, onion, nutmeg, salt and pepper in a large bowl and mix to combine. Press into a 20cm square cake tin and flatten the top. Bake for 30 minutes, then remove from the oven. Remove the meatloaf from the tin and reserve any liquid.
Heat a large frying pan over medium heat until very hot, then add half the butter. Fry the meatloaf on all sides until well browned. Do not wash the pan.
Return the pan to medium heat, add the remaining butter and scatter over the flour, stirring and scraping any fond from the bottom of the pan. Cook the butter and flour mixture until browned, stirring constantly. Add the meatloaf juices and stock a little at a time and bring to a simmer. Simmer for 2 minutes, then add the remaining cream and stir through. Continue to simmer, while stirring until thick, smooth sauce forms. Strain to remove any lumps and season to taste.
Serve the meatloaf and the cream sauce with mashed potato, pressed cucumber and pickled lingonberries, or lingonberry jam.
Photography by Lucy Alcorn.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
