Vegetable Meatloaf with Bechamel Potatoes
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g minced meat, mixed
- 1 roll, from the day before
- 1 onion (s)
- 1 bunch soup greens
- 1 egg (s)
- 1 teaspoon mustard
- salt and pepper
- 750 g potato (s), small
- 0.25 liter ¼ vegetable stock
- 30 grams flour
- 50 g butter, or mararine
- 0.25 liter ¼ milk
- nutmeg
- 1 bunch parsley
Print Recipe
Pin Recipe Instructions
- Soak the rolls in cold water.
- Clean and wash soup greens. Dice the celery, slice the carrots and cut the leek into rings.
- Melt 20 g of fat in a saucepan, add the soup greens and fry briefly while stirring. Season with salt and pepper. Deglaze with 1/4 l water and cook for another 3-4 minutes. Pour onto a sieve and drain.
- Peel onion and chop finely. Squeeze out the rolls and knead together with the mince, egg, onion, mustard, salt and pepper to a smooth mass. Mix approx. 2/3 of the soup greens into the mince mixture and form a loaf with moistened hands. Place in a roasting pan and spread the rest of the soup greens all around. Add 4-5 tablespoons of water and fry in the preheated oven (top / bottom heat 200 ° C or fan oven 180 ° C) for approx. 45 minutes. If necessary, add a little water in between.
- Wash the potatoes and cook in salted boiling water for 20 minutes. Melt the remaining fat (30 g) in a saucepan and sweat the flour until golden. Pour in the stock and milk while stirring. Bring to the boil and simmer for approx. 8 minutes. Season the bechamel sauce with salt, pepper and nutmeg. Finely chop the parsley and add to the sauce.
- Take out the meatloaf and let rest for 5-10 minutes.
- In the meantime, drain, rinse and peel the potatoes. Halve depending on the size and add to the hot sauce.
- Cut the meatloaf and arrange on a platter with the braised vegetables and serve with the bechamel potatoes.
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