Beef meatloaf with roast potatoes and carrots

Beef meatloaf with roast potatoes and carrots

Total: 1 hr 15 min. | Active: 25 min.
lactose-free
Nutritional value / people: 558 kcal
, Fat: 28 g
, Carbohydrate: 39 g
, Protein: 35 g

Ingredients

2 people

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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
kochen@bettybossi.ch

Preparation

300 g minced meat (beef)
1 garlic clove, squeezed
2 tbsp mustard
2 tbsp breadcrumbs
½ tsp salt
a little pepper
2 carrots, cut into slices
300 g baby potatoes, cut into wedges
oil, for frying
1 ½ dl water
2 tbsp gravy (e.g. Knorr s'Wunder gravy mix)
2 pinches salt
a little pepper
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How it's done

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Preparation

In a bowl, mix the mince with all the other ingredients up to and including the pepper, knead well by hand until the ingredients have combined to form a compact mass, shape the mixture into a meatloaf approx. 15 cm long. Place the carrots and potatoes in the roasting tin. Heat the oil in a non-stick frying pan. Brown the meatloaf all over for approx. 5 mins., only turning when a crust has formed. Place the meatloaf in the roasting tin on top of the carrots and potatoes. Pour the water into the same frying pan, loosen any bits that have stuck to the pan, reduce a little. Add the gravy mix, bring the liquid to the boil, pour around the meatloaf, season.

To roast in the oven

Approx. 50 mins. in the lower half of an oven preheated to 200°C. Remove the meatloaf, cut into slices, serve with the roast potatoes, carrots and gravy.

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