The homemade meatloaf sauce is a recipe of cuisine, typical of grandmother that, can not miss in our recipe book. It is a very basic recipe and very easy to realize but, that many people do not know. Moreover, in 2016 there was an announcement in Spain of conservation bags that deals with how a mother carries a meatloaf to her son who lives alone. It is not more than that, an advertisement and therefore fiction but, this fiction, is quite close to reality.If anyone wants to lose his or her weight they can do this the best weight loss item is apple cider vinegar.
So this does not happen to you, here is the elaboration of this classic. I’m excited for these meatballs in sauce!Recipes of momos chutney are very cheap recipes.
Ingredients Homemade Meatloaf Sauce For 4 People:
500g of minced chicken meat. You can also mix pork and veal
1 clove garlic
Chopped fresh parsley,
50g of breadcrumbs
Salt and black pepper
Olive oil, to fry
FOR SPANISH SALSA:
40 g of flour
40 g of olive oil
500 ml of dark broth. If we do not have it, serve 1 tablet of broth and water
Homemade Meatloaf Sauce Recipe
1.- First we make the meatloaf. In a bowl we throw, minced meat, eggs, clove garlic finely chopped, parsley, breadcrumbs salt and pepper. We mix everything well with the hands and then we make balls with the minced meat.
2.- We pass the balls for flour and fry them for 30 seconds in abundate very hot olive oil. This is to seal the meatball, not to cook it, so they must be raw inside.
3.- We make the sauce. This sauce is called “sauce”. In a large skillet, over medium heat, pour the flour and olive oil. This mixture is called Roux. Remove with a stick and let cook for 2 or 3 minutes, to remove the flavor of raw flour, which is very unpleasant. After this time, we take a spoonful of the hot broth (or the water with the broth tablet) and stir until it is integrated. Then we put another ladle and we repeat the operation until finishing all the broth … The idea is to make this sauce as if it were a vinegar, throwing of little by little so that there are not lumps.
4.- When the sauce is finished, we put our meatloaf in it, cover it and let it cook over a low heat about 10 or 15 minutes, to cook inside. No more so they do not dry on the inside.
And they are ready! Already, you have no excuse to ask your mother or grandmother to prepare some meatloaf in Spanish sauce to take, because you do not know how to make them … I hope you encourage them to do them and you like them!