Herb Mince Roast

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Soak rolls in cold water. Clean and wash spring onions and cut into fine rings. Peel and finely chop the onion. Cut the cress from the bed, wash and drain well on a sieve.

2. 2

   Wash parsley and thyme and dab dry. Chop parsley finely. Pluck the thyme leaves from the stalks. Knead the squeezed bread roll, egg, spring onions, cress, thyme, parsley, mustard, ground meat, salt, pepper and paprika.

3. 3

   Form into a roast, place on the fat pan of the oven and roast in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 1 1/4 hours. In the meantime peel, wash and coarsely dice the potatoes.

4. 4

   Wash the tomatoes. Clean and cut into slices. Wash lemon thoroughly, rub dry and cut into slices. Heat the oil in a casserole dish, fry the lemon slices briefly in it, remove from the casserole dish and set aside.

5. 5

   Put the potatoes in the hot oil and fry them for about 10 minutes while turning them. Add the tomatoes and fry for about 2 minutes, deglaze with stock and simmer for 10-12 minutes at medium heat. Season with salt and pepper.

6. 6

   Wash the chervil and marjoram and dab dry. Pluck the marjoram leaves from the stalks. Sprinkle meatloaf with chervil and marjoram. Arrange on a plate with the braised vegetables and lemon slices.

7. 7

   Garnish with basil as desired.

Nutrition Facts

KCAL
810 kcal

CARBS
44 g

FATS
48 g

PROTEINS
49 g