Meatloaf with parsley and chervil

Name: Meatloaf with parsley and chervil
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 100 g White bread, from the day before; 5 TABLESPOONS Milk; 2 Onions; 2 Garlic cloves; 1/2 bunch Chervil and parsley; 800 g mixed minced meat; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Grease

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

100 g White bread, from the day before
5 TABLESPOONS Milk
2 Onions
2 Garlic cloves
1/2 bunch Chervil and parsley
800 g mixed minced meat
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Grease

Directions

1
Cut the bread into cubes and sprinkle with milk. Peel onions and garlic, dice coarsely. Wash herbs, dab dry. Pluck leaves and chop, except for some parsley for garnishing. Finely chop bread, herbs, onions and garlic in the universal chopper. Knead with minced meat and eggs, season with salt and pepper
2
Grease a box mould (approx. 1 litre capacity), add chopping mass and press down firmly. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 40-50 minutes. Garnish with parsley. Serve with tomato sauce