Meatloaf
easy
75 mins
75 mins
Ingredients
- 1 Bread roll (from the previous day)
- 2 stem(s) Parsley and marjoram
- 1 Onion
- 4 dried tomatoes pieces
- 750 g mixed minced meat
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON medium hot mustard
- 40 g grated medieval Gouda cheese
- 500 g ( approx. 300 g net) Garden pumpkin
- 2 Leek sticks (leek)
- 2 TABLESPOONS Butter
- 1 TABLESPOON Flour
- 200 g Whipped cream
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Herbs
Directions
- 1
Soak rolls in cold water. Wash herbs, dab dry and chop. Peel and finely chop the onion. Cut tomatoes into small pieces. Squeeze the bread roll and knead with minced meat and other prepared ingredients.
- 2
Season with salt, pepper and mustard. Shape into an elongated roast. First roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40 minutes. Sprinkle with cheese and roast for about 20 minutes.
- 3
Cut the pumpkin into slices, remove the seeds and peel. Cut the flesh into cubes. Clean, wash and cut leek into rings. Cook in 1/4 litre boiling salted water for about 12 minutes. Drain, put stock aside.
- 4
Melt 1 tablespoon of butter. Sweat flour in it. Add the stock and cream, stirring constantly, and bring to the boil. Season to taste with salt, pepper and nutmeg. Heat 1 tablespoon of butter. Fry the pumpkin for about 5 minutes at medium heat while turning.
- 5
Season with salt and pepper, add leek. Serve roast, vegetables and sauce garnished with fresh herbs.
Nutrition Facts
540 kcal
12 g
41 g
31 g
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