stuffed meatloaf

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Soak the buns. Peel and finely chop the onion. Wash the herbs. Chop parsley finely, cut chives into small rolls. Mix herbs and cream cheese. Knead the squeezed out roll, onion, egg and minced meat.

2. 2

   Season with salt, pepper and mustard. Form into a meat loaf, then press in a deep notch. Pour in cream cheese and with wet hands cover it again with minced dough. Place on a greased tray. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 70 minutes. In the meantime, peel the shallots, possibly halve them. Peel, wash and cut carrots and potatoes into pieces. Cook the vegetables in boiling broth for about 15 minutes, then drain and collect the broth. Melt the fat, fry the shallots in it. Dust with flour and sauté. Add cream and stock while stirring constantly, bring to the boil. Add vegetables, season with salt and pepper.

3. 3

   Peel, wash and cut carrots and potatoes into pieces. Cook the vegetables in boiling broth for about 15 minutes, then drain and collect the broth. Melt the fat, fry the shallots in it. Dust with flour and sauté. Add cream and stock while stirring constantly, bring to the boil. Add vegetables, season with salt and pepper. Cut the roast open, arrange with vegetables and sauce. Serve garnished with chopped parsley and parsley leaves

4. 4

   With 6 people:

Nutrition Facts

KCAL
670 kcal

CARBS
27 g

FATS
44 g

PROTEINS
40 g