I have a habit of keeping old recipes that come from magazines, food packaging, promotional booklets, and even the little recipe bonuses that sometimes come with cooking products. 😆
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| Meat Loaf Saus Merah |
This Meat Loaf Saus Merah is one of them.
The original recipe came from a Sania Royale cooking oil promotional recipe leaflet. I thought it was worth saving because it is a little different from the usual meat loaf. Instead of simply baking and slicing it, the meat loaf is steamed first, coated with breadcrumbs, then fried until golden. It is served with a creamy tomato and mushroom sauce.
It looks like one of those slightly old-fashioned party dishes that would be nice for a family lunch or a special weekend meal. ❤️
Meat Loaf Saus Merah
Makes about 8 servings
Ingredients for the Meat Loaf
- 400 g fatty ground beef
- 150 g ground chicken
- 3 beef sausages, diced
- 2 tablespoons fine breadcrumbs
- 100 g grated cheddar cheese
- ¼ green bell pepper, chopped
- ½ onion, finely chopped
- 50 ml milk
- 3 eggs, lightly beaten
- 1½ teaspoons Worcestershire sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon salt
- ¼ teaspoon ground pepper
- ½ teaspoon ground nutmeg
- ½ teaspoon chopped parsley
- ½ teaspoon dried oregano
- Cooking oil, for frying
For the Coating
- 3 eggs, lightly beaten
- 150 g coarse breadcrumbs
For the Sauce
- ½ onion, chopped
- 2 tablespoons all-purpose flour
- 250 ml beef stock
- 2 ripe tomatoes, blanched, deseeded, and blended
- 100 g button mushrooms, thinly sliced
- 100 ml cooking cream
- 50 g tomato ketchup
- 1¼ teaspoons salt
- ½ teaspoon ground pepper
- ¾ teaspoon sugar
- 2 tablespoons butter
How to Make It
First, combine the ground beef, ground chicken, diced sausages, fine breadcrumbs, grated cheese, green bell pepper, onion, milk, and eggs in a bowl.
Add the Worcestershire sauce, tomato ketchup, salt, pepper, nutmeg, parsley, and oregano. Mix everything until evenly combined.
Transfer the mixture into small loaf tins, approximately 7 × 5 × 5 cm, that have been greased and lined with aluminium foil.
Steam over medium heat for about 45 minutes, or until the meat loaf is completely cooked. Remove from the steamer and allow it to cool.
Once cool, dip each meat loaf into beaten egg and coat it with coarse breadcrumbs. Repeat the egg and breadcrumb coating one more time for a thicker crust.
Heat the cooking oil over medium heat and fry the meat loaf until the outside becomes golden and crisp. Remove and set aside.
Making the Red Sauce
Melt the butter in a pan and sauté the chopped onion until fragrant.
Add the flour and stir until everything comes together.
Slowly pour in the beef stock while stirring continuously so the sauce becomes smooth.
Add the blended tomatoes and sliced mushrooms. Cook until the mushrooms begin to soften.
Then add the tomato ketchup, salt, pepper, and sugar. Continue cooking until the sauce gently bubbles and thickens.
Finally, pour in the cooking cream, stir well, and remove from the heat.
To Serve
Slice the fried meat loaf and spoon the warm tomato-mushroom sauce over the top.
The original recipe suggests serving it with potatoes and boiled vegetables, which makes it feel like a complete old-school home-style meal. 🥕🥔
I think this would also be good with mashed potatoes, buttered vegetables, or even just a simple green salad.
A Little Note
This isn't my original recipe as well as all the other recipe in this blog. I found it in an old promotional recipe leaflet that came as a bonus with Sania Royale cooking oil, and I'm sharing it here as part of my collection of recipes found here and there.
I love finding recipes like this because sometimes the most interesting ideas aren't in expensive cookbooks—they are hiding inside an old magazine, on the back of a package, or in a little free recipe booklet that someone almost threw away. 😊
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| Meat Loaf Saus Merah Recipe Card |
Recipe source: Sania Royale promotional cooking oil recipe leaflet.
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| Original Recipe Leaflet |
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