Crispy meatloaf with roasted vegetables

Crispy meatloaf with roasted vegetables

Total: 1 hr 5 min. | Active: 35 min.
Nutritional value / people: 660 kcal
, Fat: 37 g
, Carbohydrate: 47 g
, Protein: 29 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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600 g waxy potatoes, very thinly sliced
3 carrots, very thinly sliced
2 tbsp olive oil
¼ tsp herb salt


24 slices meatloaf (approx. 180 g)
12 slices ham (approx. 100 g), cut in half
150 g Gruyère, cut into 12 pieces
2 tbsp white flour
2 eggs
100 g cornflakes, crushed
clarified butter for frying
½ bunch flat-leaf parsley, finely chopped
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How it's done

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Mix the potatoes, carrots, oil and salt, spread onto a baking tray lined with baking paper.

Bake for approx. 30 mins. in the centre of an oven preheated to 220°C.


Place 2 slices of meatloaf on top of each other. Place a slice of ham and a piece of cheese on top, roll up. Place the flour into a shallow bowl. Beat the eggs in a deep bowl and place the cornflakes in a shallow bowl. In batches, turn the meatloaf rolls in the flour, shake off the excess flour, roll them in the egg and then in the cornflakes. Press firmly on the crumb coating. Heat the clarified butter in a large non-stick frying pan. Reduce the heat. In batches, fry the rolls on all sides on a medium heat for approx. 8 mins. each. Remove and place on kitchen paper to remove excess oil. Serve the meatloaf with the roasted vegetables, sprinkle with parsley.

Good to know
Serve with: ketchup

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