Meatloaf with beetroot

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Soak the rolls in plenty of cold water. Clean, wash and possibly peel the soup greens. Dice everything except the carrots. Put minced beef, eggs, squeezed rolls and half of the diced soup vegetables in a bowl. Season with salt, pepper and paprika, knead and season again. Shape everything into a large roast, including the carrots.

2. 2

   Place in a greased fat pan. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/4 hours. After 30 minutes, add the rest of the prepared soup vegetables to the fat pan. Pour on 1/4 litre of water. In the meantime, peel and slice the beetroot. Cook in salt water for about 15 minutes, then drain. Wash the parsley, chop coarsely except for one bunch for garnishing. Melt the fat shortly before serving. Toss parsley and beetroot in it. Season with caraway seeds. Remove the roast and keep warm.

3. 3

   Cook in salt water for about 15 minutes, then drain. Wash the parsley, chop coarsely except for one bunch for garnishing. Melt the fat shortly before serving. Toss parsley and beetroot in it. Season with caraway seeds. Remove the roast and keep warm. Add 1/4 litre of water to the stock. Pour into a pot and puree with the snow stick of the hand mixer. Bring to the boil, add sauce thickener and season with salt and pepper. Arrange everything on a plate garnished with parsley. Mashed potatoes taste good with it

4. 4

   Add 1/4 litre of water to the stock. Pour into a pot and puree with the snow stick of the hand mixer. Bring to the boil, add sauce thickener and season with salt and pepper. Arrange everything on a plate garnished with parsley. Mashed potatoes taste good with it

5. 5

   Record: Walküre

Nutrition Facts

KCAL
660 kcal

CARBS
33 g

FATS
30 g

PROTEINS
62 g