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Speckhachbraten Meatloaf w/bacon




Source of Recipe


Internet


List of Ingredients




LBS. HAMBURGER (1 1/2 LBS. BEEF, 1/2 LB. PORK)
10 STRIPS OF BACON
LARD
10 SLICES STALE WHITE BREAD WITH THE CRUSTS REMOVED
1 CUP FINELY DICED ONIONS
2 TABLESPOONS FINELY CHOPPED PARSLEY
1/2 SMALL CARROT
2 ROUNDED TABLESPOONS FLOUR
2 EGGS
2 LEVEL TEASPOONS SALT
1/8 TEASPOON FRESHLY GROUND PEPPER

FOR THE GRAVY:

1 medium onion
2 rounded tablespoons flour
1 medium tomato
4 cups soup stock
lard
salt
pepper

In a small frying pan saute the diced onions and the finely chopped parsley together until the onions are glassy. Dip the bread slices in a bowl of water about 30 seconds, then squeeze out well. Cut seven of the strips of bacon in 1-inch lengths. Mince the piece of carrot.

In a mixing bowl add hamburger, fried onions and parsley, the 1-inch pieces of bacon, carrot, the squeezed-out bread, flour, eggs, salt and pepper. Mix together well until you can't see meat or bread, just a uniform mixture. Grease a roasting pan (not glass) well. Form mixture in a loaf. Cut the remaining 3 slices of bacon in half and place crosswise on the loaf and press firmly in place. Bake in a 375 oven until done, about 1 hour. (170 F. on thermometer)

Turn off oven and leave door open. Remove meat loaf from oven. Carefully remove loaf from pan with an egg turner and place on a serving platter. Place serving platter in oven to keep warm.

Put pan on top of stove and turn on heat. There should be about 2 to 3 Tablespoons of melted fat in the pan. If not, add lard. Finely mince onion and brown until light brown. Add flour, stirring well with a fork. Brown well. Slice tomato and add to onions and flour. Mash in with a fork. Cook another 2 to 3 minutes. Add boiling soup stock slowly, stir well with a fork to dissolve crust on bottom of pan and to prevent lumps. Simmer slowly 5 minutes. Strain through a fine sieve. Serve on or with the meat loaf.



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