Belgian meatloaf with sour cherries

Belgian meatloaf with sour cherries

Today’s recipe is something I’ve been eating for as long as I can remember: Belgian meatloaf with sour cherries, an absolute delight to have as a warm lunch during the weekend! The delicious sour cherries along with the soft and warm meatloaf is just a perfect combination. Every Belgian makes his meatloaf in his own way, some add mushrooms or mustard or only use pork mince but it pretty much comes down to what you want to serve along with it. If you’re going for potatoes and beans you should consider adding mushrooms but since we are going for some lovely sour cherries, you really don’t want to mix it up with mushrooms or mustard. Just a couple of spices and the right kind of mince is all you need to make this meatloaf recipe spectacular!

Ingredients

  • 1kg veal and pork mince
  • 4 small eggs
  • 200g breadcrumbs
  • 250g jarred sour cherries in syrup
  • 1 tablespoon of corn starch
  • 2 tablespoons of water
  • 2,5 tablespoons of parsley
  • 1 teaspoon of nutmeg
  • pepper & salt
  • 1 teaspoon of thyme
  • 1 teaspoon of oregano
  • 2 knobs of butter

Preparation

The preparation of this dish is really easy. Simply mix together eggs, mince, breadcrumbs, parsley, nutmeg, thyme and oregano and a few grinds of pepper and just a bit of salt. Once all the ingredients are mixed together nicely, use your hands to knead it all together into a loaf. Spread some butter on the top of your meatloaf and on the bottom of an oven dish, this will prevent your meatloaf from cracking. Put the meat loaf in a preheated oven at 185°. For each 1/2kg of mince you use, you’ll need half an hour for the loaf to be done. Keep it in the oven until there’s a lovely crust all around and check the middle to make sure your mince is completely done.

It only takes a couple of minutes to make the cherry sauce so simply wait until your loaf is almost ready before starting with this next step. Put the cherries with the syrup in a small pot and heat it up. Once the sauce starts to boil, mix the cornstarch with the water and add it to the cherries. Mix it together until your sauce is thick enough.

This recipe is best served warm, but you can easily reheat the mince in the oven and the cherries in the microwave if needed.

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