Meatloaf with bacon and herb crust

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Soak rolls in cold water. Peel and finely chop the onion. Knead minced meat, squeezed out roll, egg and onion. Season with salt, pepper and paprika. Form minced dough to a roast. Brush the fat pan of the oven with oil.

2. 2

   Place the meatloaf on top and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 1 hour. In the meantime, peel and wash the carrots. Clean and wash the cauliflower and divide it into small florets. Cook vegetables in boiling salted water for 15 minutes. Snack the carrots for 10 minutes and cut them into slices on a board with a colored knife. Finely dice the bacon and leave it crispy. Wash and chop the parsley and mix with the bacon. Remove the roast from the oven, spread the bacon mixture on top and keep warm. Remove roast with broth, pour through a sieve in a pot and bring to the boil. Stir sour cream and flour until smooth and thicken the sauce. Season again with salt and pepper. Add carrots to the cauliflower again and heat up again briefly.

3. 3

   Wash and chop the parsley and mix with the bacon. Remove the roast from the oven, spread the bacon mixture on top and keep warm. Remove roast with broth, pour through a sieve in a pot and bring to the boil. Stir sour cream and flour until smooth and thicken the sauce. Season again with salt and pepper. Add carrots to the cauliflower again and heat up again briefly. Drain the vegetables. Melt the fat and toss the vegetables in it. Arrange the meatloaf with the vegetables and some sauce on a plate. Sprinkle pepper over the vegetables. Garnish with parsley. The rest of the sauce extra is enough

4. 4

   Drain the vegetables. Melt the fat and toss the vegetables in it. Arrange the meatloaf with the vegetables and some sauce on a plate. Sprinkle pepper over the vegetables. Garnish with parsley. The rest of the sauce extra is enough

Nutrition Facts

KCAL
730 kcal

CARBS
20 g

FATS
46 g

PROTEINS
58 g