2 celery stalks

1 onion

1 carrot

100 grams mushrooms

2 tbs olive oil

30 grams butter

800 grams minced meat

breadcrumbs (as needed)

100 grams ketchup (+ 50 grams extra)

1 egg

salt and pepper

Slice finely the carrot, the mushrooms, the celery and the onions. Heat the butter and the olive oil, add all the vegatables and fry for 5 minutes, then add the mushrooms and cook until they are soft. Seaosn with salt and set aside (allow to cool).

Put the fried vegetables in a container, add the meat. The egg, the ketchup and the remianing ingredients, mix well with you hands adding breadcrumbs enough to obtain a compact mixture.

Pre-heat oven to 170° C. Coat the bottom and sides of a standard plum-cake tin with parchment paper.

And press the mixture into the coated tin. Brush with some ketchup and bake for 1 hour (brush with the ketchup every 10 minutes).

Take out from oven and allow to sit cool down a little before removing from tin and serving (when cooling down all juices will be absorbed back by the meat).

Serve with Gravy*

Gravy

1 onion

100 grams sliced mushrooms

25 grams all-purpose flour

25 grams butter

250 ml beef stock

50 ml white wine

2 tbs olive oil

milk (if necessary)

Slice finely the onion and fry it with the olive oil, add the mushroom and fry them until the water evaporates. Set aside.

Meanwhile melt the butter in a casserole, add the flour and let it simmer until it gets golden.

Add the wine and the stock. Bring to a boil and let boil for 2 minutes. Add the sauteed mushrooms, mix well and serve. If the sauce is too thick, add a little of milk.