Meatloaf with peas and carrots and mashed potatoes

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Peel the onion and cut into fine cubes. Finely chop the bread in the universal chopper and mix with 6 tablespoons of milk. Knead minced meat, eggs, onion, bread and mustard. Season with 1 level teaspoon of salt and pepper. Form into an oval roast and cook in the greased fat pan of the oven in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/2 hours. Defrost peas at room temperature.

2. 2

   Peel, wash and halve potatoes and cook in boiling salted water for about 20 minutes. Peel, wash and slice carrots. Heat 1 tablespoon of fat, sauté carrots briefly, season with sugar and salt. Add 200 ml water, bring to the boil and stew carrots for about 10 minutes. Add peas after 5 minutes. Heat 200 ml milk and 2 tablespoons of fat. Drain and mash the potatoes and stir in hot milk-butter. Season to taste with salt and nutmeg. Take the finished roast out of the oven and keep it warm. Loosen the roasting set, pour through a sieve into a pot and fill up to 200 ml with water. Bring to the boil and thicken with sauce thickener.

3. 3

   Heat 200 ml milk and 2 tablespoons of fat. Drain and mash the potatoes and stir in hot milk-butter. Season to taste with salt and nutmeg. Take the finished roast out of the oven and keep it warm. Loosen the roasting set, pour through a sieve into a pot and fill up to 200 ml with water. Bring to the boil and thicken with sauce thickener. Season to taste with salt and pepper. Drain vegetables. Cut roast into slices. Arrange roast, puree, vegetables and sauce on plates. Arrange remaining roast on a plate and garnish with parsley

4. 4

   Season to taste with salt and pepper. Drain vegetables. Cut roast into slices. Arrange roast, puree, vegetables and sauce on plates. Arrange remaining roast on a plate and garnish with parsley

5. 5

   With 6 people:

Nutrition Facts

KCAL
610 kcal

CARBS
39 g

FATS
34 g

PROTEINS
36 g