Stuffed meat loaf with egg

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Boil 2 eggs for 8 minutes, quench and let them cool down. Peel and finely chop the onion. Crumble bread finely. Wash parsley and chop finely.

2. 2

   Mix minced meat, remaining egg, bread, onion and parsley well together. Season to taste with salt and pepper.

3. 3

   Form a loaf from the minced dough. Peel the hard-boiled eggs and press them into the middle of the loaf. Press the dough back together again.

4. 4

   Place on a greased baking tray and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for about 50 minutes.

5. 5

   In the meantime, peel and wash the carrots and kohlrabi and cut them into thick sticks. Cook in salt water for about 10 minutes. Add peas and cook for 5 minutes. Clean and wash the mushrooms and cut them into thin slices.

6. 6

   Heat 1 teaspoon of fat in a saucepan and sauté the mushrooms for 3 minutes.

7. 7

   Take the meatloaf out of the oven. Dissolve roast with 1/2 litre water and pour through a sieve to the mushrooms. Bring the sauce to the boil, add the sauce thickener while stirring. Season to taste with salt and pepper.

8. 8

   Drain the vegetables. Heat the remaining fat in a pot and toss the vegetables in it. Cut the meatloaf open and arrange it on a plate with the vegetables. Garnish with parsley. Serve with extra sauce.