meat loaf

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Soak the buns. Boil 3 eggs hard, rinse with cold water and peel. Peel and finely dice onion. Knead minced onion, onion, squeezed out roll and the raw egg. Season with salt and pepper. Form a roast, putting the boiled eggs in the middle.

2. 2

   Coat aluminium foil with oil. Wrap the roast firmly in the foil. First cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Then finish cooking for approx. 20 minutes without foil. In the meantime, peel and wash the potatoes and carrots. Cook potatoes in salted water for about 20 minutes. Wash and chop parsley. Cut carrots into sticks. Cook in 1/4 litre boiling salted water, seasoned with some sugar, covered for about 10 minutes. Then drain and collect the stock. Melt the fat and sweat the flour in it. Deglaze with cream and carrot stock.

3. 3

   Wash and chop parsley. Cut carrots into sticks. Cook in 1/4 litre boiling salted water, seasoned with some sugar, covered for about 10 minutes. Then drain and collect the stock. Melt the fat and sweat the flour in it. Deglaze with cream and carrot stock. Bring to the boil while stirring constantly and continue to simmer for about 2 minutes. Season with salt and pepper, stir parsley into the sauce. Drain the potatoes. Cut the roast open and arrange on a plate with the vegetables. Pour the sauce over the vegetables. Serve garnished with fresh herbs

4. 4

   Bring to the boil while stirring constantly and continue to simmer for about 2 minutes. Season with salt and pepper, stir parsley into the sauce. Drain the potatoes. Cut the roast open and arrange on a plate with the vegetables. Pour the sauce over the vegetables. Serve garnished with fresh herbs

Nutrition Facts

KCAL
1000 kcal

CARBS
44 g

FATS
67 g

PROTEINS
53 g