Meatloaf II

Description
Serves 4



Ingredients

 * 500 g (1 pound) beef stew meat
 * 1 tsp. salt
 * 4 tsps. potato starch
 * 50 g + 65 g (1 3/4 ounces + 2 1/4 ounces) fresh pork fat
 * 3 1/2 dl (1 1/2 cups) skim milk
 * 1/8 tsp. pepper
 * 1/8 tsp. ground ginger
 * 1/8 tsp. nutmeg
 * margarine
 * 3 dl (1 1/4 cups) stock
 * 3 dl (1 1/4 cups) full fat milk

Sauce


 * 2 1/2 T. margarine
 * 3/4 dl (1/3 cup) flour
 * 5 dl (2 cups) pan juices
 * 5 dl (2 cups) 35% fat sour cream
 * salt

Directions
Grind the meat with salt and potato starch four times, the last two with the first amount of fresh pork fat and spices. Cut the remaining fat into strips. Preheat the oven to 175 degrees C. Layer on a wet cutting board: 1/3 of the meat mixture in a 1 1/2 cm thick layer, half the fat laid lengthwise about 1 cm apart, half the remaining amount of meat, the rest of the fat and the rest of the meat. Smooth the top of the meatloaf. Brown the meatloaf on all sides in margarine. Then bake 30-40 minutes.

Deglaze the frying pan with stock and milk and pour over the meatloaf in the oven. Strain and measure the cooking juices.

For the sauce, melt the margarine and stir in the flour. Gradually add the cooking juices and bring to a boil. Simmer 5 minutes. Stir in the sour cream, bring to a boil, and season with salt. Serve with boiled potatoes, vegetables, and sauce.