Meat loaf with cheese crust
easy
75 mins
75 mins
Ingredients
- 1 medium onion
- 3 discs Wheat toast
- 1 kg mixed minced meat
- 1-2 TEASPOONS medium hot mustard
- 2 Eggs
- 7-10 Tbsp Salt
- 7-10 Tbsp milled pepper
- 7-10 Tbsp Sweet peppers
- 1 collar Parsley
- 1 collar Chives
- 2 TABLESPOONS Breadcrumbs
- 1 Protein
- 75 g grated gouda cheese
- 500 g Carrots
- 1 (700 g) cauliflower
- 1/4 l Vegetable broth (instant)
- 30 g Butter or margarine
- 20 g Flour
- 1 TEASPOON Turmeric (yellow spice)
- 100 g Whipped cream
- 100 ml Milk
- 7-10 Tbsp Grease
Directions
- 1
Peel and finely chop the onion. Soak toast in cold water. Knead minced meat, onion, mustard, expressed toast and eggs. Season with salt, pepper and paprika. Form a loaf from the minced dough. Grease a large roasting pan or casserole dish and place the roast inside. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 30 minutes. Wash the herbs and pat dry.
- 2
Chop the parsley, except for something to garnish. Cut chives into fine rolls. Mix half of each herb with paprika, breadcrumbs, egg white and cheese. Put them on the meatloaf and press a little. Fry the roast at the same temperature for another 15-20 minutes. In the meantime, peel and wash the carrots and cut them diagonally into thick slices. Clean and wash the cauliflower and cut into small florets. Cook in little boiling salted water for 12-15 minutes. Steam the carrots in the vegetable stock for ten minutes. Heat the fat. Sweat flour and turmeric in it. Gradually add cream and milk, bring to the boil and simmer for five minutes, stirring continuously. Drain the vegetables. Pour off the vegetables and collect the stock. Stir the stock into the sauce, bring to the boil and season with salt and pepper.
- 3
Cook in little boiling salted water for 12-15 minutes. Steam the carrots in the vegetable stock for ten minutes. Heat the fat. Sweat flour and turmeric in it. Gradually add cream and milk, bring to the boil and simmer for five minutes, stirring continuously. Drain the vegetables. Pour off the vegetables and collect the stock. Stir the stock into the sauce, bring to the boil and season with salt and pepper. Stir the remaining herbs into the sauce. Cut open the meatloaf. Arrange on a large plate with the vegetables. Pour some sauce over it. Garnish with parsley. Serve the rest of the sauce separately. Roast potatoes taste good with it
- 4
Stir the remaining herbs into the sauce. Cut open the meatloaf. Arrange on a large plate with the vegetables. Pour some sauce over it. Garnish with parsley. Serve the rest of the sauce separately. Roast potatoes taste good with it
- 5
Per portion (with 6 persons) approx. 2310 kJ/ 550 kcal. E: 45 g/ F: 33 g/ KH: 19 g
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