Meatloaf with Carrot Vegetables

Summary

Ingredients

• 2 onions)
• 1 bunch parsley
• 450 g tartare
• 1 egg (s)
• 4 tablespoon breadcrumbs
• Salt and pepper, grated nutmeg
• 1 teaspoon paprika powder
• 1 teaspoon mustard
• 800 g potato (s), floury boilin
• 125 ml milk, low-fat
• 5 teaspoons margarine (semi-fat margarine)
• 800 g carrot (s)
• 150 ml vegetable stock (instant 1/2 teaspoon)
• 300 g peas, frozen

Print Recipe Pin Recipe

Instructions

1. Finely chop the onions and parsley, knead with the tartare, egg and breadcrumbs. Season to taste with salt, pepper, paprika powder and mustard. Shape the meat dough into a loaf and place in a baking dish. Bake in the preheated oven at 180 ° C (gas level 2) for about 30 minutes.
2. Cook the potatoes in salted water for about 20 minutes, peel them and press them through a potato press. Stir in milk and 3 teaspoons of margarine and season with salt, pepper and nutmeg.
3. Dice the carrots and fry them in the rest of the margarine. Add the stock, simmer for about 10 minutes, fold in the peas and cook for another 5 minutes.
4. Cut the meatloaf into slices and serve with mashed potatoes and vegetables.