Meat loaf au gratin with herb hollandaise sauce

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Soak rolls in cold water. Peel and finely chop the onion. Squeeze the bread roll and knead with the minced meat, egg, onion, mustard, salt and pepper. Form an oblong loaf and put it on a fat pan coated with oil. Bake in the preheated oven (electric cooker: 200 °C / gas: level 3) for one hour. In the meantime, wash and peel the asparagus and cut off the woody ends.

2. 2

   Cook the asparagus in boiling salted water for 15 minutes. Clean and wash mangetouts and kohlrabi. Cut the kohlrabi into cubes. Steam the kohlrabi and sugar snap peas in little boiling salted water for eight to ten minutes. Wash, clean, halve, seed and finely dice the tomato. Wash parsley, chives and chervil, dab dry and chop finely, except for a little bit for garnishing. Melt the butter sauce in 1/8 litre water while stirring and bring to the boil briefly. Stir in the herbs, except for a tablespoon. Pour half of the herb hollandaise sauce over the meatloaf ten to 15 minutes before the end of the cooking time and bake until golden brown. Keep the rest of the sauce warm. Arrange drained vegetables and meatloaf on a plate.

3. 3

   Wash parsley, chives and chervil, dab dry and chop finely, except for a little bit for garnishing. Melt the butter sauce in 1/8 litre water while stirring and bring to the boil briefly. Stir in the herbs, except for a tablespoon. Pour half of the herb hollandaise sauce over the meatloaf ten to 15 minutes before the end of the cooking time and bake until golden brown. Keep the rest of the sauce warm. Arrange drained vegetables and meatloaf on a plate. Spread the rest of the sauce over the vegetables and sprinkle with diced tomatoes and remaining herbs. Serve garnished with chervil

Nutrition Facts

KCAL
730 kcal

CARBS
21 g

FATS
54 g

PROTEINS
39 g