Ground Meat Loaf with Egg, Carrots and Mashed Potatoes

Ingredients

• 4 Carrots
• 1 tsp butter
• 1 tsp sugar
• 1 stale roll
• 2 onions
• 2 tbsp finely chopped parsley
• 600 g mixed ground meat
• 1 egg
• Salt
• pepper (ground)
• 1 tsp dried thyme
• 1 tsp dried marjoram
• 2 hard-boiled eggs
• fat (for the pan)
• 800 g waxy potatoes
• 100 ml milk
• 50 ml whipping cream
• 50 g butter
• Nutmeg (freshly grated)
• 400 g Carrots
• 400 ml roast stock
• 2 tbsp butter
• 2 tbsp flour

Instructions

1. 1.

   Peel and clean the carrots. Simmer in 500 ml water with butter, a pinch of salt, and sugar for 15 minutes. Remove and drain.

2. 2.

   Soak the stale roll in lukewarm water, then squeeze out excess liquid. Peel and finely dice the onions.

3. 3.

   Preheat the oven to 180°C (350°F) with upper and lower heat.

4. 4.

   Mix the ground meat with the squeezed roll, egg, onions, and parsley. Season with salt, pepper, thyme, and marjoram.

5. 5.

   Fill a small greased loaf pan (about 10x15 cm) halfway with the meat mixture, then place the hard eggs and cooked carrots inside. Spread the remaining meat dough over them and bake in the preheated oven for about 60 minutes.

6. 6.

   For the mash, peel, wash, and boil the potatoes in salted water for roughly 30 minutes. Drain, press or mash, then stir in milk, cream, and 40 g butter. Season with salt, pepper, and nutmeg.

7. 7.

   Slice the carrots, sauté them in 10 g hot butter, add a splash of water, season, cover, and cook for about 7–8 minutes. Bring the roast stock to a boil, taste, then thicken with a beurre manié (equal parts butter and flour mixed together).

8. 8.

   Remove the loaf from the pan, slice it, and serve on a plate with mashed potatoes, carrots, and sauce.