Meatloaf with Eggs, Carrots and Mashed Potatoes

Rinse and peel carrots. Simmer carrots in 500 ml (approximately 2 cups) water with butter, salt and sugar for 15 minutes, then drain.

Soak roll in lukewarm water then squeeze well. Peel onions and chop finely.

Preheat oven to 180°C (approximately 350°F).

Mix ground meat with bread, raw egg, onion and parsley. Season mixture with salt, pepper, thyme and dried marjoram.

Fill a small, greased loaf tin (10 x 15 cm)(approximately 4 x 6 inches) with half of the meat mixture and top with hardboiled eggs and cooked carrots. Pour remaining meat mixture on top and bake in preheated oven for about 60 minutes.

Rinse and peel potatoes. Cook potatoes in salted water for about 30 minutes, then drain and press through a ricer or mash. Add milk, cream, and 40 grams (approximately 3 tablespoons) butter. Season with salt, pepper and nutmeg to taste.

Rinse, peel, and slice carrots. Sauté carrots in 10 grams (approximately 3/4 tablespoon) melted butter, then add a little water and salt and cook, covered, for 7-8 minutes. Bring gravy to a boil in a saucepan and whisk in flour-butter (knead together equal parts soft butter and flour) to thicken the gravy.