Meatloaf with Potatoes and Carrots Puree

Preheat the oven to 180 ° C top and bottom heat Preheat.

For the meatloaf: peel eggs. Soak bread in lukewarm water. Peel onion and chop finely. Heat 1 tablespoon of oil in a pan and saute onion until soft. Remove from heat and cool.

Add herbs to onion. 

Combine ground meat with onion mixture, mustard, eggs, well squeezed bread, season with salt and pepper and mix well. Place half of meat mixture into a greased loaf pan, spread with peeled eggs and top with remaining meat mixture. Brush with a little oil and bake in preheated oven at 180°C (approximately 350°F) for about 1 hour.

For the puree: peel potatoes and carrots, rinse and chop coarsely. Cook in boiling salted water for about 25 minutes. Drain and let evaporate briefly. Mash with a potato masher and mix with milk and butter until smooth. Season with salt and a pinch of nutmeg and add fresh chopped parsley.