Mix 250 g minced beef with 1 egg and 1 bread slice (soaked in milk and squeezed dry). Season generously with salt and pepper as you would for meatloaf.
Form the mixture into 6 small sausage shapes. Place one sausage on each thin beef slice and roll tightly to enclose it. Secure each with a wooden toothpick. Alternatively, wrap a bacon slice around each sausage instead of using the beef.
Finely chop 900 g carrots and roughly 50 g of the onions. Cook together in vegetable broth over medium heat for 8-10 minutes until tender with a slight crunch.
Heat 40 g butter in a large frying pan over medium-high heat. Fry the meat birds on all sides until browned, about 4-5 minutes total. Remove and set aside.
In the same pan, sauté the remaining roughly 200 g onion (sliced into rings) over medium heat for 2-3 minutes until softened. Pour in 150 g red wine and scrape up all browned bits.
Return the meat birds to the pan. Add 600 ml gravy and the cooked carrots and onion mixture. Simmer over low heat for 20 minutes.
Serve the meat birds on plates with the gravy and vegetables alongside. This pairs well with polenta or mashed potatoes.
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