Meatloaf with cheese crust

Name: Meatloaf with cheese crust
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Bread roll (from the previous day); 800 g mixed minced meat; 1 Egg; 2 TABLESPOONS medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Roasted onions; 50 g medieval Gouda cheese; 750 g Carrots; 400 g Leeks (leek); 100 g Whipped cream; 2 TABLESPOONS sauce thickener; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Parsley; 7-10 Tbsp Oil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Bread roll (from the previous day)
800 g mixed minced meat
1 Egg
2 TABLESPOONS medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Roasted onions
50 g medieval Gouda cheese
750 g Carrots
400 g Leeks (leek)
100 g Whipped cream
2 TABLESPOONS sauce thickener
7-10 Tbsp grated nutmeg
7-10 Tbsp Parsley
7-10 Tbsp Oil

Directions

1
Soak rolls in cold water. Knead minced meat, egg, squeezed out roll and mustard. Season with salt and pepper. Form into a loaf and roll in the fried onions. Place on a baking tray covered with oil.
2
Grate the cheese and sprinkle over it. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 1 hour. In the meantime clean, peel and slice the carrots. Clean, wash and slice the leek.
3
Cook the carrots in 400 ml boiling salted water for about 15 minutes. Add leek after about 5 minutes and cook. Refine with cream. Add sauce thickener, bring to the boil again briefly. Season to taste with salt, pepper and nutmeg.
4
Cut the roast open and arrange with the vegetables. Serve garnished with parsley as desired. Boiled potatoes taste good with it.