👨‍🍳 Instruktioner

1. 1

   Place the quartered potatoes, carrots, and onions in a large pot. Cover with cold water and add a generous pinch of salt. Bring to a boil and cook for about 20-25 minutes, or until the vegetables are tender.

   ⏱️ 25 minutes
2. 2

   While the vegetables are cooking, prepare the gehaktbrood. In a large bowl, combine the ground beef, breadcrumbs, egg, nutmeg, salt, and pepper. Mix well with your hands until everything is evenly incorporated.

   💡 Proffstips: Don't overmix, as this can make the meatloaf tough.
3. 3

   Shape the meat mixture into a loaf and place it in a lightly greased ovenproof dish. Bake in a preheated oven at 180°C (350°F) for 45-50 minutes, or until cooked through and browned.

   ⏱️ 50 minutes
4. 4

   Drain the cooked vegetables, reserving about 100ml of the cooking water. Return the vegetables to the pot. Mash them thoroughly with a potato masher or ricer. Add the butter, warm milk, and reserved cooking water, and mash until smooth and creamy. Season to taste with salt and pepper.

   💡 Proffstips: For a smoother mash, you can use an electric mixer on low speed.
5. 5

   To make the jus, remove the meatloaf from the oven and set aside to rest. Pour the beef broth into the roasting pan, scraping up any browned bits from the bottom. Transfer the liquid to a saucepan.

   💡 Proffstips: This step captures all the delicious flavor from the meatloaf.
6. 6

   In a small bowl, whisk the flour with a little cold water to form a smooth paste. Gradually whisk this paste into the simmering beef broth. Cook, stirring constantly, until the jus thickens. Season to taste.

   💡 Proffstips: Add the flour paste gradually to avoid lumps.
7. 7

   Serve the hutspot hot, topped with slices of the meatloaf and a generous ladle of jus.

   💡 Proffstips: A dollop of mustard is a traditional accompaniment.