Meatloaf with Christmas vegetables

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


4 person


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


1 tbsp clarified butter
200 g carrots, quartered lengthwise
200 g Pfälzer carrots, quartered lengthwise
200 g parsnips, quartered lengthwise
2 dl red wine
1 dl meat bouillon
1 bay leaf
salt and pepper to taste
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How it's done

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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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