Meatloaf with Parmesan Topping
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g potato (s), boiled
- 300 ml milk, warm
- 6 tablespoon butter
- 60 g parmesan, freshly rated
- 2 egg yolks
- salt and pepper
- nutmeg
- 2 rolls, stale
- Milk for soaking
- 3 carrot (s)
- 1 leek
- 1 clove garlic
- some parsley
- 1 onion (s)
- 500 g minced meat, mixed
- 2 egg (s)
- 3 tablespoon mustard
- Paprika powder
- 100 grams bacon
- 200 ml water
- 100 ml cream
Print Recipe
Pin Recipe Instructions
- Mash the boiled potatoes. Make a puree with 100 ml milk and 2 tablespoons butter, parmesan and egg yolk, salt, pepper and nutmeg.
- Clean and finely dice the carrots, leek and garlic. Heat the remaining butter, cook the leek, garlic and carrots in it for approx. 10 - 12 minutes, season with salt and allow to cool.
- Mix the minced meat with the rolls soaked in milk, eggs and mustard. Season to taste with salt, pepper and paprika powder. Shape a loaf. Line an ovenproof dish with bacon, place the meatloaf on top and fold over the bacon slices.
- Scatter onion cubes, pour in 100 ml of water and cook in the oven at 200 ° C for approx. 50 - 60 minutes. Then pour in the remaining water and distribute the potato mixture on the meatloaf. Put the oven on the grill function and gratinate for approx. 10 minutes until golden brown.
- Then keep the meatloaf warm. Prepare a sauce with a little mustard, the cream, salt and pepper and whip with the blender if necessary.
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