Meatloaf how my Mum made it (Egybe Fasirt)

This is a classic meal, my childhood favorite. My mum used to make this for Saturday lunch. Easy to put it together, and she was able to leave it in the oven while went for Saturday grocery shopping to the local ABC store.

For this meal, I have used:

about 600g Pork Mince (course minced)

3 whole eggs (2 will also do)

1 large onion really finely chopped

Few garlic cloves minced (be generous)

tablespoon of duck fat

Few tablespoon of breadcrumb till it becomes a bit more shapeable.

Two large dry round breadroll soaked in water than squised to remove water.

The spices:

Mustard, salt pepper, worchestershire, Vegeta (vegetable powder stock)

Mix all ingredients together. Form a roll and place it in a baking tray.

Chop some potatoes, add salt & pepper and a bit of olive oil and chopped parsley. Place it next to the meatloaf. Cook in the oven covered with alumfoil for 1 hour, then remove the foil and cook another 30min. You might need to use the grill to add color to the top.

I served this with my home made saurkraut (recipe and making will be coming).

It is optional to add some Hungarian powder paprika to the mix, but my Mum made it without it, and that is the way I got used to it.