Meat loaf with egg and spring onion filling

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Boil four eggs hard in 10 minutes. Soak the rolls in cold water. Clean, wash and chop the spring onions. Peel and finely chop the onion. Squeeze out the bread roll vigorously.

2. 2

   Knead minced meat, roll, diced onion and remaining egg. Season with salt and pepper. Rinse eggs cold, peel, chop coarsely and mix with the spring onions. Roll out the chopping mass on the work surface to a rectangle (approx. 20x25 cm). Spread the egg and spring onion mixture on top and roll up from the long side. Place on a cold rinsed fat pan of the oven and cook in the preheated oven (electric cooker 200 ° C/ gas: level 3) for approx. 45 minutes. In the meantime, peel and wash the potatoes and carrots and cut them into pieces. Drain cucumbers and cut them into smaller pieces if necessary. Fry potatoes in hot oil all around for 5 minutes. Add carrots, pour stock and cream and simmer for 15-18 minutes.

3. 3

   In the meantime, peel and wash the potatoes and carrots and cut them into pieces. Drain cucumbers and cut them into smaller pieces if necessary. Fry potatoes in hot oil all around for 5 minutes. Add carrots, pour stock and cream and simmer for 15-18 minutes. Add cucumbers, season with salt and pepper. Wash parsley, dab dry and chop. Arrange the meatloaf with the vegetables on a plate, sprinkle with parsley and garnish

Nutrition Facts

KCAL
910 kcal

CARBS
24 g

FATS
67 g

PROTEINS
52 g