Meat loaf stuffed with cauliflower

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Soak the buns. Divide cauliflower into florets and cook in 1/2 litre of boiling salted water for about 10 minutes. Drain and collect the cooking water. Peel and chop onion. Squeeze the bread roll, knead with minced meat, egg, mustard, onion, salt and pepper. Mix in half of the cauliflower and shape into a loaf.

2. 2

   Brush the coated roaster with oil, place the meat loaf in it. Cook in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C) for 50-60 minutes. Peel, wash and cut carrots into pieces. Bring the cauliflower water to the boil and cook the carrots and peas for about 10 minutes. Drain and collect the water again. Heat the fat and sweat the flour in it. Add milk and 350 ml vegetable water while stirring, bring to the boil and simmer for about 5 minutes. Wash the herbs. Chop parsley, cut chives into fine rolls. Add both to the sauce, season with salt and pepper. Warm up the carrots, peas and remaining cauliflower again in the hot sauce.

3. 3

   Heat the fat and sweat the flour in it. Add milk and 350 ml vegetable water while stirring, bring to the boil and simmer for about 5 minutes. Wash the herbs. Chop parsley, cut chives into fine rolls. Add both to the sauce, season with salt and pepper. Warm up the carrots, peas and remaining cauliflower again in the hot sauce. Serve the vegetables together with the meatloaf. Boiled potatoes taste good with it

Nutrition Facts

KCAL
380 kcal

CARBS
19 g

FATS
19 g

PROTEINS
32 g