Stuffed meatloaf

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Soak rolls in cold water. Clean, wash and cut spring onions into rings. Mix with 150 g cream cheese and 1 tablespoon mustard. Knead minced meat, squeezed roll and egg. Season with salt, pepper and paprika. Roll out minced meat mass between 2 layers of foil to a square (approx. 25x25 cm). Spread the cream cheese mixture over it, leaving a rim free. Roll up the minced meat with the help of the foil to a roast. Place on a greased baking tray. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. In the meantime, clean and wash the Brussels sprouts and possibly halve them. Cook in boiling salted water for 15-20 minutes. Peel onions and cut into slices. Dice bacon finely and fry in hot fat. Add onions and fry. Drain the Brussels sprouts, let them drain and add to the onions. Take the roast out of the oven and off the baking tray. Dissolve roast with 1/8 litre water. Stir in cream, remaining cream cheese and remaining mustard and let it boil up. Put the Brussels sprouts on a plate. Spread the sauce over it and arrange the meat loaf on top. Serve garnished with parsley. Spätzle taste good with it

2. 2

   Plate: Warneke

3. 3

   Plate: shielding thing

4. 4

   Spreader: Zassenhaus

Nutrition Facts

KCAL
950 kcal

CARBS
19 g

FATS
71 g

PROTEINS
59 g