Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
Delivery costs:


Crispy meatloaf with roasted vegetables
35 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 660
  • Fat about 37g
  • Carbohydrates about 47g
  • Protein about 29g
This is needed
This is needed for 4 people
  • 600 g waxy potatoes, very thinly sliced
  • 3 carrots, very thinly sliced
  • 2 tbsp olive oil
  • 0.25 tsp herb salt
  • 24 slices meatloaf (approx. 180 g)
  • 12 slices ham (approx. 100 g), cut in half
  • 2 tbsp white flour
  • 100 g cornflakes, crushed
  • 2 egg
  • 0.5 bunch flat-leaf parsley, finely chopped
  • clarified butter, for frying
  • 150 g Gruyère, cut into 12 pieces
View these products
And that's how it's done
And that's how it's done
Mix the potatoes, carrots, oil and salt, spread onto a baking tray lined with baking paper. Bake for approx. 30 mins. in the centre of an oven preheated to 220°C.
Place 2 slices of meatloaf on top of each other. Place a slice of ham and a piece of cheese on top, roll up. Place the flour into a shallow bowl. Beat the eggs in a deep bowl and place the cornflakes in a shallow bowl. In batches, turn the meatloaf rolls in the flour, shake off the excess flour, roll them in the egg and then in the cornflakes. Press firmly on the crumb coating. Heat the clarified butter in a large non-stick frying pan. Reduce the heat. In batches, fry the rolls on all sides on a medium heat for approx. 8 mins. each. Remove and place on kitchen paper to remove excess oil. Serve the meatloaf with the roasted vegetables, sprinkle with parsley.