Polish Meat Loaf

This delicious adaptation of a Polish recipe is both economical and delicious. Serve it with a green vegetable for a sustaining lunch or supper.


2 oz. butter

2 medium-sized onions, thinly sliced

2 garlic cloves, crushed

1 lb. lean minced beef’

1 oz. fresh breadcrumbs

1 teaspoon horseradish sauce

1 teaspoon salt .’ teaspoon black pepper 4; teaspoon dried dill <-‘

1 fl. oz. butter

4 oz. button mushrooms, wiped clean and thinly sliced


11. oz. sour cream

1 teaspoon white pepper

Preheat the oven to moderate 350’F (Gas Mark 4, 180°C).

In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the onions and garlic and cook, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Remove the pan from the heat and transfer the mixture to a large mixing bowl. Set aside to cool.

When the mixture is cool, add all the remaining ingredients to the bowl. With your hands, mix and knead the ingredients together. Spoon the mixture into a 2-pound loaf tin and smooth the top with a flat-bladed knife. Cover tightly with aluminium foil.

Place the loaf tin in a baking tin and pour enough boiling water into the tin to come U-inches up the sides of the loaf tin.

Place the baking tin in the oven and bake the meat loaf for l- to 1| hours or until a skewer inserted into the centre of the meat comes out clean.

Meanwhile, prepare the sauce. In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the mushrooms and cook for 3 minutes or until they are tender. Stir in the sour cream and pepper and cook for a further 5 to 8 minutes or until the sauce is smooth. Remove the pan from the heat and pour the sauce into a warmed sauce-boat. Set aside and keep warm.

Remove the baking tin from the oven. Lift out the loaf tin and set aside to cool slightly. Remove the aluminium foil. Run a knife around the edge of the meat loaf and turn it out on to a warmed serving dish. Serve immediately, with the sauce.

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