NORWEGIAN MEAT RECIPES RECIPES

Steps:

• When I first make meatloaf, I make a full bread tin. It will be a bit much, but it is incredibly good on the slice of bread or for a leftover dinner a few days later. To get a good consistency, you need to make a stuffing. Use a food processor or a large bowl and a heavy ladle. Meatloaf is a simple and good Norwegian food.
• Start by running cold minced meat in a food processor together with the salt. When the meat becomes sticky, stop the machine and add spices, potato flour, eggs and grated onion. Run this to a smooth mass and dilute with cold milk. Then you get a nice forcemeat.
• Find a bread tin and grease it well with oil. Place the forcemeat in the bread tin and press down well so that there are no air pockets in the bread tin. I like to grind a little pepper on top before frying.
• Place the bread tin in a larger baking tin with water that covers to about halfway up the baking tin. Bake at 160 degrees hot air for 1 hour.
• When it is done cooking, carefully cut with a sharp knife along the edge of the baking tin in case it gets stuck somewhere. Lift the meatloaf out of the baking tin and cut into slices. I pack what I'll not use airtight and freeze for a later dinner. It is also good with some cold slices of meatloaf on a slice of bread with a little mustard. Homemade meatloaf is Norwegian traditional food that is really worth trying. It is easy to make and tastes very good. I usually serve it with a brown sauce or cream sauce with potatoes and maybe cabbage stew. Good luck.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a jelly roll pan.
• Combine bread crumbs, milk, eggs, onion, ginger, salt, nutmeg, garlic, and black pepper in a mixing bowl. Let stand until bread crumbs absorb milk, about 5 minutes. Stir until just mixed and add ground beef. Mix until well blended. Shape mixture into 1-inch meatballs and place on the prepared pan.
• Bake in the preheated oven until browned, about 18 minutes. Set meatballs aside.
• Melt butter in a large skillet over medium-high heat. Saute onion until tender, about 3 minutes. Stir in flour and cook until lightly browned, about 2 minutes. Slowly add broth; cook and stir gravy until smooth and thickened, 5 to 10 minutes. Blend in cream, cayenne pepper, and black pepper.
• Gently stir cooked meatballs into gravy and heat through, but do not boil, about 5 minutes more.