Meatloaf

The meatloaf is a dish typical American, but also Spanish, depending on the way in which prepares, as well as the ingredients that compose this cake. There are many ways to prepare it, so we are going to tell you a variation of this recipe.

Meatloaf with beer

A dish rich, loaded with meat, vegetables and sauce. All flavored with beer. It is ideal for consumption on cold days. We'll see how it is prepared, it is very simple:

Ingredients

For the puff pastry

• 225 g flour
• ½ teaspoon fine salt
• 250 g unsalted butter
• 150 ml cold water
• 1 egg

For the filling

• 1 kg of beef for stew, cut into chunks
• 3 tablespoons flour
• Salt
• Freshly ground black pepper
• 3 tablespoons of olive oil
• 300 ml of beer
• 2 cloves of garlic
• 2 onions
• 250 g of carrots
• 2 stalks of celery
• 1 fresh or dried bay leaf
• A handful fresh thyme sprigs
• ½ liter of stock of good quality meat
• 1 tablespoon tomato puree
• 1 tablespoon balsamic vinegar
• 500 g of mushrooms
• 1 Walnut of butter

Preparation

For the pastry, sift the flour and salt in large bowl to blend. Then put in the fridge for a few minutes to leave.
Meanwhile, cut the butter into small cubes. With a knife, stir the butter in the pan until each piece is well coated with flour.
Pour in the water, working quickly.
Gather the dough in the bowl and then follow in the work surface. Get a ball. Wrap in plastic wrap and then chill the dough in the fridge for 15 minutes.
Lightly flour the work surface. Roll out the dough in one direction until it is approximately 1 cm thick and three times longer than wide, or approximately 45 × 15 cm / 18 × 6 cm. straighten the sides with your hands again and again and try to keep the top and bottom edges as perpendicular as possible.
Fold the lower third of the dough to make a block of 15x15cm approximately / 6 × 6 cm. No matter if the mass is not exactly the right size, the important thing is that the corners are asymmetric and have square shape.
Place the mass so that its open edge bend to the right, like a book. Press edges of dough together with the roller.
Stretch and fold the dough again, repeating this four times in total to make a soft dough, with streaks of butter here and there. If the mass is oily at any time or starts to rebound while wheel, cover and cool for 10 minutes before proceeding.
Chill one hour, although it is advisable to do so during the night.
For the filling, mix the meat with flour and a little salt and pepper. An easy way to do this without making too much mess is to put everything in a large food bag, close and then shake well.
Heat a tablespoon of oil in a large casserole over medium heat heat-resistant. Then add half of the meat, shaking excess flour and keep well spaced pieces to fry 10 minutes, until it is golden brown all over.
Transfer the first batch of meat to a bowl and then add a dash of black beer or water to the Pan and scrape the bits of meat. Tilt the liquid in the meat dish. Clean the Pan and then add a tablespoon of oil and fry the second batch of beef. When the meat is browned, put into the bowl and reserve.

Chop the garlic, onion, carrots and celery in thick pieces. Add final tablespoon of oil to the frying pan and heat gently. Put vegetables and herbs to the Pan and FRY to soften for a few minutes.
Put the meat back in the Pan. Pour the broth and then add the tomato purée and balsamic vinegar. If necessary, add a little more broth or hot water to make sure the meat is covered with liquid (this will prevent drying of the flesh). Bring to a boil and then cover and leave to cook the stew of 1 to 1 ½ hours, until meat is almost tender and sauce is thick.
Let cool, overnight if possible.
Melt the butter in a large skillet, add mushrooms or mushrooms (cut into halves or quarters if large). Season with salt and freshly ground black pepper and fry over high for about five minutes, until it is golden. Stir in the cooled filling.
To make the cake, preheat the oven to 200 ° C. Flour the work surface and then knead the dough to the thickness of two currencies and broad enough to cover a plate of cake in family size with some excess.
Paint the edge of the cake with a little dish of water or beaten egg.
Use a sharp knife to cut the dough and adapt to the top of the dish (if it is too big, doesn't matter). Raised at the top of the cake, put the dough on a roller to lift it. Press gently to seal.
Make a border with drawings by gently pressing down on around the edge of the dough (this will help the layers of the meatloaf to inflate).
Cut a couple of slots in the top of the cake to release steam. Brush the top of the pie with beaten egg, taking care to avoid egg dropping at the edges of the pastry that you stick the layers together.
Bake for 30 minutes or until the filling is bubbling and the pastry is golden brown.

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