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- Meatloaf with Christmas vegetables
Meatloaf with Christmas vegetables
Nutrition facts per serving:
- Energy in kcal about 579
- Fat about 34g
- Carbohydrates about 22g
- Protein about 42g
This is needed
This is needed
for 4 people
Meatloaf
- 2 slices white bread, cut into cubes
- 1 tbsp butter
- 3 tbsp milk
- 2 onions, finely chopped
- 1 garlic clove, pressed
- 2 tbsp mustard
- 800 g minced meat (beef and pork)
- 3 tbsp parsley, finely chopped
- a little pepper
- 2 tsp salt
Braise
- 1 tbsp clarified butter
- 200 g carrots, quartered lengthwise
- 200 g Pfälzer carrots, quartered lengthwise
- 1 bay leaf
- salt and pepper to taste
- 200 g parsnips, quartered lengthwise
- 1 dl meat bouillon
- 2 dl red wine
Tools
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- For a roasting pan with approx. 4 litre capacity
And that's how it's done
And that's how it's done
Meatloaf
Place the bread and milk in a bowl, mix. Heat the butter in the cooking pot. Sauté the onion, garlic and parsley for approx. 8 mins., transfer to the bowl, leave to cool. Mix the meat with all the ingredients up to and including the pepper, knead well by hand until the ingredients have combined to form a compact mass. With wet hands, shape into a loaf approx. 20 cm in length.
Braise
Heat the clarified butter in the same pan. Brown the meatloaf all over for approx. 5 mins. Remove the load and wipe the cooking fat from the pan. Briefly sauté the vegetables. Pour in the wine, loosen any bits that have stuck to the bottom of the pan, reduce slightly. Pour in the stock and bring to the boil. Reduce the heat, add the meatloaf and bay leaf, cover and braise for approx. 50 mins. on a low heat, season. Remove the meatloaf, slice and serve with the vegetables.
How-tos
