Stuffed meat loaf with carrot vegetables

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and wash the carrots. Cut 2 carrots into small cubes, boil in some salted water for about 3 minutes, then drain. Wash the parsley, dab dry and chop the leaves finely.

2. 2

   Soak the toast in cold water. Peel and finely chop the onion. Cut cheese into small cubes. Knead minced, squeezed toast, onion, mustard, tomato paste and egg. Season with salt and pepper.

3. 3

   Knead in the carrot cubes, half of the parsley and cheese. Shape the minced dough into a narrow high roast. Place on a baking tray lined with baking paper. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 45 minutes.

4. 4

   Peel the potatoes, cut them in half if necessary and boil them in salted water for 20-25 minutes. Cut the remaining carrots in half lengthwise and cut them diagonally into pieces. Steam carrots covered in approx. 200 ml salted water for 3-4 minutes, then drain and collect the stock.

5. 5

   Fill up carrot stock with milk to 400 ml. Melt butter in a pot, stir in flour and sweat for 1-2 minutes. Add the milk mixture while stirring and bring to the boil. Let simmer for about 1 minute while stirring.

6. 6

   Season the sauce with salt, pepper and nutmeg. Add carrots to the sauce. Drain the potatoes. Remove roast from the oven and cut into slices. Arrange meatloaf with potatoes and carrots and sprinkle with parsley.

Nutrition Facts

KCAL
740 kcal

CARBS
52 g

FATS
41 g

PROTEINS
41 g