Meatloaf with Christmas vegetables

Meatloaf with Christmas vegetables

Total: 1 hr 35 Min. | Active: 45 Min.
Nutritional value / people: 579 kcal
, Fat: 34 g
, Carbohydrate: 22 g
, Protein: 42 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:

Betty Bossi Koch-Center


2slices white bread, cut into cubes
3tbsp milk
1tbsp butter
2 onions, finely chopped
1 garlic clove, pressed
3tbsp parsley, finely chopped
800g minced meat (beef and pork)
2tbsp mustard
2tsp salt
a little pepper


1tbsp clarified butter
200g carrots, quartered lengthwise
200g Pfälzer carrots, quartered lengthwise
200g parsnips, quartered lengthwise
2dl red wine
1dl meat bouillon
1 bay leaf
salt and pepper to taste
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For a roasting pan with approx. 4 litre capacity

How it's done


Place the bread and milk in a bowl, mix. Heat the butter in the cooking pot. Sauté the onion, garlic and parsley for approx. 8 mins., transfer to the bowl, leave to cool. Mix the meat with all the ingredients up to and including the pepper, knead well by hand until the ingredients have combined to form a compact mass. With wet hands, shape into a loaf approx. 20 cm in length.


Heat the clarified butter in the same pan. Brown the meatloaf all over for approx. 5 mins. Remove the load and wipe the cooking fat from the pan. Briefly sauté the vegetables. Pour in the wine, loosen any bits that have stuck to the bottom of the pan, reduce slightly. Pour in the stock and bring to the boil. Reduce the heat, add the meatloaf and bay leaf, cover and braise for approx. 50 mins. on a low heat, season. Remove the meatloaf, slice and serve with the vegetables.

Good to know
Serve with: Mashed potatoes

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