Choosing cheese, piece of cake
Meat Loaf with mushrooms
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150 g Brugge butter
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120 g mushrooms
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1 lemon
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150 g lean, diced bacon
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150 g grated, mild Brugge cheese
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3 shallots
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4 slices of multi-grain bread
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1 tbsp mustard seeds
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Black pepper
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½ tsp sea salt
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½ tsp chopped thyme
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½ tsp coriander powder
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A pinch of nutmeg
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500 g minced beef
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¼ litre vegetable stock
- Red currant jelly
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Olive Oil
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1 sheet greaseproof paper
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1 cake tin
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Finely slice the shallots and fry them briefly with the bacon in 50 g butter.
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Dice the bread including crusts and fry with the bacon mixture, adding the vegetable stock.
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Let this infuse for 15 minutes away from the heat.
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Then stir into the mixture the mince, cheese, mustard seeds, thyme, coriander powder, 100 g melted butter, nutmeg, pepper and salt.
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Slice the mushrooms, baste with lemon and add to the mixture.
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Line a baking tin with greaseproof paper then put the mixture on top.
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Bake this in a pre-heated oven for 75 minutes at 200 °C.
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Let this harden in the fridge for at least 2 hours and serve with lettuce, red currant jelly and olive oil.
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