Small Meatloaf with Egg and Leek Vegetables
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 egg (s)
- 4 slices toast
- 1 onion (s)
- 1 bunch parsley
- 1 tablespoon capers
- 1 tablespoon mustard
- 500 g minced meat, mixed
- salt and pepper
- nutmeg
- 3 tablespoon butter
- 1 leek, large
- 200 ml cream
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 225 ° C. Pre-cook 4 eggs for 5 minutes, rinse in cold water and peel.
- In the meantime, finely dice the toast. Peel the onion and chop finely. Rinse the parsley, shake dry and finely chop, also finely chop the capers. Now knead the toast, onion, mustard, capers, remaining egg, parsley and the mince. Season with salt and pepper.
- Divide the mince into 4 equal portions. Press each portion flat, place 1 boiled egg on top and close the minced meat around it. Place the 4 small roasts in a greased casserole dish or place on a baking sheet and roast in the oven at 225 ° C for 25 - 30 minutes.
- In the meantime, clean and wash the leek and cut into fine rings. Sweat the leek rings in about 1 tablespoon butter with the lid closed. Then pour in the cream and reduce until creamy, season with salt, pepper and nutmeg.
- To serve, cut the meatloaf in half, arrange 2 halves with the leek vegetables on plates and garnish with the remaining parsley.
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