Meatloaf with Kasteel Donker
Today, we’re cooking with beer alongside chef Jean-Goire from Ligne-Villes’ Hôtel du Moulin, preparing meatballs with baby potatoes, chicory and a Kasteel Donker sauce.
- 60 min
- Mince
- Kasteel table
2:43 min Check out the cooking video
Ingredients Serves 2
1 Cut the chicory into thin strips. 
2 Toss the chicory strips with lemon juice or mayonnaise (to taste). Season with salt and pepper. 
3 Cut the smaller mushrooms into quarters, or into six for the larger ones. 
4 Take the minced meat out of the fridge and knead it to make it easier to work with. Add one egg and some chopped parsley. Season with salt and pepper. 
5 Roll the meatballs. 
6 Melt the frying butter in a pan and cook the meatballs over a low heat for 35 minutes. 
7 In the meantime, cook the baby potatoes until tender and fry the mushrooms until golden. Season both with salt and pepper. 
8 Turn the meatballs and add some dried thyme. 
9 Melt a knob of butter in a pan and fry the pearl onions over a high heat, seasoning with salt and pepper. 
10 Take the meatballs out of the pan, before deglazing with Kasteel Donker. 
11 Add the stock and allow the sauce to reduce. 
12 Serve the meatballs, potatoes, mushrooms, chicory, caramelised pearl onions and beer sauce on the plate and enjoy! 
Where to buy
In-store
You can find our beers at your local shop or liquor store.
