Meatloaf in crust can be made with any of the meatloaf recipes or filling you prefer. It fits them all as the crust around it makes it unique. As we tend to assign all our recipes to their country of origin, when it comes to meatloaf, we got a bit lost. We looked on the web to trace it but we ended up being more confused than ever. It looks like it all started in Europe, but it is certain that meatloaf had its moment of notoriety in the United States around the years 1920-1930. Nowadays there are several versions of it, one or more per each country in the world. Our version is very simple and easy to make, but whatever filling or version you want to make, let’s not forget to wrap it in crust as we like make our food special.INGREDIENTS
- 500 g minced meat: 50% pork, 50% beef
- 2 small eggs
- 4 tbsp bread crumbs
- 3 garlic cloves
- 150 g bacon
- 1 pinch of nutmeg
- 1 tsp black pepper
- 1/2 tsp sea salt
- 200 g plain flour
- 50 g butter
- 1 egg
- some water
- 1 pinch baking powder
- 2 pinches of sea salt
- poppy seeds to sprinkle
METHOD In big bowl, add mince, eggs, bread crumbs, finely chopped garlic, nutmeg, black. Knead well until the mixture gets homogenous. If it’s too damp, add more breadcrumbs. Before shaping the mixture into a meatloaf, put chopped bacon in the middle.
In another bowl, mix the flour with melted butter, baking powder, egg, salt and a splash of water. Knead well and when done, leave in the fridge for half an hour.
Stretch the dough with a roller pin into a sheet about two millimeters thin and wrap it all over the meatloaf. Brush with whipped egg and sprinkle with poppy seeds.
Bake for 25-30 minutes in a pre-heated oven at 180 C.
Serve with veggies and mashed potatoes.