Meat loaf on bean vegetables

Name: Meat loaf on bean vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 2 Bread rolls from the previous day; 1 collar Spring onions; 2 Eggs; 1 kg mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS medium hot mustard; 7-10 Tbsp Oil; 100 g Double cream cream cheese; 1 kg Cutting beans; 2 Onions; 50 g streaky smoked bacon; 2 TABLESPOONS Fresh cream; 7-10 Tbsp Tomato corners and parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

2 Bread rolls from the previous day
1 collar Spring onions
2 Eggs
1 kg mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS medium hot mustard
7-10 Tbsp Oil
100 g Double cream cream cheese
1 kg Cutting beans
2 Onions
50 g streaky smoked bacon
2 TABLESPOONS Fresh cream
7-10 Tbsp Tomato corners and parsley

Directions

1
Soak rolls in cold water. Clean and wash spring onions and cut into thin rings. Separate eggs. Knead minced meat, half of the spring onions, squeezed out rolls and egg white.
2
Season to taste with salt, pepper and mustard. Shape the meatloaf and place it on a baking tray coated with oil. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about one hour. In the meantime, mix the remaining onions, cream cheese and egg yolk for the crust.
3
After 45 minutes on the roast. For the vegetables, clean, wash and finely chop the beans. Cook in boiling salted water for 15 minutes and drain. Peel onions, cut into thin slices.
4
Cut the bacon thinly as well. Leave it crispy in a pan. Brown the onions in it. Add beans, stir in crème fraiche and season again. Serve the roast and vegetables garnished with tomato wedges and parsley.