Mix 5 tablespoons breadcrumbs with the cream and allow to soften. Peel the onions, finely chop and saute in butter. Mix the soaked breadcrumbs and cream, onions, eggs with the ground beef and season with salt and pepper. Rinse the carrot, peel and cut lengthwise into sticks. Rinse the leek, loosen the outer leaves and reserve, cut the remaining leek into rings and blanch the vegetables for 3-5 minutes.
Grease a loaf pan and fill with half of the meat mixture, smoothing top. Place carrot sticks in the middle of leek leaves and wrap up leaves. Place in pan on meat mixture and surround with remaining meat mixture. Place in the oven preheated to 200°C (approximately 375°F) and cook about 1 hour 20 minutes. Sauté remaining vegetables in hot butter just before the end of cooking. Turn meatloaf out of pan, surround with vegetables and serve.