for 4 person

Crisps

600 g	waxy potatoes *-*
3	carrots *-*
2 tbsp	olive oil
¼ tsp	herb salt

Meat

24 slice	meatloaf (approx. 180 g)
12 slice	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

How it's done

Crisps

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.

Meat

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.

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