Meatloaf II

Description
Serves 4

Ingredients

 * 500 g (1 pound) beef stew meat
 * 1 tsp salt
 * 4 tsp potato starch
 * 50 g + 65 g (1¾ ounces + 2¼ ounces) fresh pork fat
 * 3½ dl (1½ cups) skim milk
 * ⅛ tsp pepper
 * ⅛ tsp ground ginger
 * ⅛ tsp nutmeg
 * margarine
 * 3 dl (1¼ cups) stock
 * 3 dl (1¼ cups) full fat milk

Sauce

 * 2½ tbsp margarine
 * ¾ dl (⅓ cup) flour
 * 5 dl (2 cups) pan juices
 * 5 dl (2 cups) 35% fat sour cream
 * salt

Directions

 * 1) Grind the meat with salt and potato starch four times, the last two with the first amount of fresh pork fat and spices.
 * 2) Cut the remaining fat into strips.
 * 3) Preheat the oven to 175 degrees c.
 * 4) Layer on a wet cutting board: ⅓ of the meat mixture in a 1½ cm thick layer, half the fat laid lengthwise about 1 cm apart, meat, fat and the rest of the meat.
 * 5) Smooth the top of the meatloaf.
 * 6) Brown the meatloaf on all sides in margarine.
 * 7) Then bake 30 – 40 minutes.
 * 8) Deglaze the frying pan with stock and milk and pour over the meatloaf in the oven.
 * 9) Strain and measure the cooking juices.
 * 10) For the sauce, melt the margarine and stir in the flour.
 * 11) Gradually add the cooking juices and bring to a boil.
 * 12) Simmer 5 minutes.
 * 13) Stir in the sour cream, bring to a boil, and season with salt.
 * 14) Serve with boiled potatoes, vegetables, and sauce.