Meatloaf or German Roast - Pilar Hernández's Chilean Kitchen
Meatloaf, or German roast beef as we call it in Chile, is a nutritious and easy-to-make dish. It's a simple recipe that allows you to add various vegetables you have on hand: I had a stalk of celery, Swiss chard, and carrots that I bought at a school garden sale we visited over the weekend. It turned out fantastic!
Ingredients · Servings 8
- 1 large onion, diced into small cubes
- 1 large carrot, diced into small cubes
- 1 or 2 finely chopped celery stalks
- 3 finely chopped chard leaves
- 450 grams of 90% lean ground beef
- 450 grams of lean pork (ground loin for example) or chicken or turkey meat
- 1/2 cup of breadcrumbs, preferably whole wheat
- 3 tablespoons of tomato sauce
- 1 teaspoon of dried oregano
- 1/2 teaspoon of paprika or ancho chili
- 1/2 teaspoon of salt
- 1 beaten egg
- tomato spread
Method · PT-497395H40S
- Heat the oven to 350 °F or 180 °C.
- In a medium skillet, heat 1 teaspoon of oil over medium heat and cook the onion, stirring occasionally, until golden brown, about 8 minutes. Let cool.
- Chop the carrot, chard, and celery into small pieces.
- Beat the egg in a small bowl with a fork until frothy, about 30 seconds.
- In a bowl, combine all the ingredients and mix with your hands. I use disposable gloves for this, but you can also use the dough hook attachment of a stand mixer.
- Place the meat in a 9″ x 5″ or 17 cm x 7 cm loaf pan. Press down firmly and evenly. Spread a thin layer of tomato sauce over the meat.
- Bake for 1 hour and 15 minutes or until the internal temperature reaches 165°F or 74°C.
- Let it rest for 5-10 minutes, unmold and serve.
What do you recommend serving with German roast beef?
I recommend serving it with a cabbage and radish salad in summer and with Brussels sprouts or oven-roasted broccoli in winter. It also goes well with classic mashed potatoes or rice.
Description
Simple and practical.
