Recipe tip from Mrs. Dot... Meatroll with cherries...
Tradition...
When I just took the minced meat out of the fridge to make it a meatroll, the word 'fairground' immediately haunted my mind... a tradition that is no longer a tradition, but which made me smile because the carnival is standing. In the old days, when the annual carnival was drawn up in the village, my grandmother always made a feast... No three-course menu or complicated dishes but a meal that was rarely made. The family then gathered to first sit at the fair and enjoy a plate with warm cherries and a thick slice of frikadellencake (meatloaf) in the evening. When I was a kid, I thought it was a bit strange that this was never eaten, but I didn't ask myself any questions. First a ride on the horse mill, then some ducklings fishing and then good food... what more do you want? Today I still wonder why this delicious dish was only eaten during the fair.
The family recipe
Meatloaf... Transferred from my grandmother to my mother and now in my possession.
About 500g of mixed minced meat
One egg
Breadcrumbs (the amount depends on how fat the minced meat is)
Spices to your taste (eg parsley, oregano, basil, rosemary, tarragon,...)
Pepper and salt or even satay seasonings
Mix everything well together and push the sticky but dry mass into a mold (I use a round spring shape, convenient to take out the meatroll as a whole when baked). Bake in a preheated oven at 200°C, about twenty minutes. Let's check whether it is well baked and possibly let it cook for another ten minutes in an oven at 150°C.
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