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
Vegetable Meatloaf with Bechamel Potatoes
Vegetable Meatloaf with Bechamel Potatoes

Instructions

  1. Soak the rolls in cold water.
  2. Clean and wash soup greens. Dice the celery, slice the carrots and cut the leek into rings.
  3. 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.
  4. 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.
  5. 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.
  6. Take out the meatloaf and let rest for 5-10 minutes.
  7. In the meantime, drain, rinse and peel the potatoes. Halve depending on the size and add to the hot sauce.
  8. Cut the meatloaf and arrange on a platter with the braised vegetables and serve with the bechamel potatoes.

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