Meatloaf with pea-carrot-vegetables

Name: Meatloaf with pea-carrot-vegetables
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 2 Bread roll (from the previous day); 3 Onions; 600 g mixed mince; 400 g Pork sausage; 2 Eggs; 1 TABLESPOON medium hot mustard; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 7-10 Tbsp a little + 2 tablespoons butter; 250 g Mushrooms; 1 collar Carrots; 1 collar Parsley; 1.2 kg Potatoes; 1 slightly heaped tbsp. flour; 100 g Whipped cream; 1/2 TEASPOON Vegetable broth (instant); 300 g frozen peas

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

2 Bread roll (from the previous day)
3 Onions
600 g mixed mince
400 g Pork sausage
2 Eggs
1 TABLESPOON medium hot mustard
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
7-10 Tbsp a little + 2 tablespoons butter
250 g Mushrooms
1 collar Carrots
1 collar Parsley
1.2 kg Potatoes
1 slightly heaped tbsp. flour
100 g Whipped cream
1/2 TEASPOON Vegetable broth (instant)
300 g frozen peas

Directions

1
Soak the buns. Peel and finely chop the onions. Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Knead minced meat, ground pork, eggs, 2/3 of the onions, squeezed rolls and mustard.
2
Season with approx. 1 teaspoon salt and 1 teaspoon pepper. Form to a roast and put it into a greased roaster. Roast in a hot oven for 1 3/4 - 2 hours.
3
In the meantime, clean the mushrooms, wash them if necessary and cut them in half or quarters depending on their size. Peel, wash and slice the carrots. Wash parsley, shake dry and chop finely. Peel, wash and halve the potatoes, cover and cook in salted water for about 20 minutes.
4
For the mushroom sauce, heat 1 tablespoon of butter in a frying pan. Fry the mushrooms until golden brown. Fry the rest of the onion. Season with salt and pepper. Dust with flour and sauté until light brown. Deglaze with cream and 1/4 l water, bring to the boil, simmer for about 5 minutes.
5
Season with salt, pepper and stock.
6
For the vegetables, melt 1 tablespoon of butter in a pot. Sauté the carrots in it. Add 100 ml water, bring to the boil, cover and cook over low heat for about 10 minutes. Add frozen peas and cook for 5 minutes. Season to taste with salt and 1 pinch of sugar.
7
Cut the meatloaf into slices. Serve with vegetables and mushroom sauce. Drain potatoes, sprinkle with 2/3 parsley and add. Sprinkle remaining parsley over the roast.