Leek Meatloaf with Sauce

Ingredients

• 1.5 stalks leeks
• Salt
• 1 stale roll
• 1 onion
• 1 Garlic clove
• vegetable oil
• 800 g mixed ground meat
• 1 tsp medium-hot mustard
• 1 egg
• black pepper (freshly ground)
• 1.5 tbsp butter
• 1.5 tbsp flour
• 350 ml beef stock
• 100 ml heavy cream

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper and lower heat.

2. 2.

   Slice the leeks lengthwise, rinse thoroughly, trim, and cut into thin rings. Blanch briefly in boiling salted water, drain, shock in cold water, and let dry well.

3. 3.

   Soak the roll in lukewarm water.

4. 4.

   Peel the onion and garlic, finely chop, and sauté in a hot pan with 1 tbsp hot oil until translucent. Remove from heat and allow to cool.

5. 5.

   Knead the ground meat with mustard, egg, onion-garlic mixture, and the squeezed-out bread crumbs; season with salt and pepper.

6. 6.

   Spread the mixture onto lightly oiled parchment into a 1 cm thick rectangle and cover with leeks. Wrap using the parchment, place on a baking sheet lined with parchment paper, and bake in the preheated oven for about 1 hour.

7. 7.

   Meanwhile, melt butter in a saucepan, sprinkle flour, stir until lightly browned, then pour in stock while stirring. Simmer for about 5 minutes over medium heat, add cream, and simmer another 2-3 minutes. Season with salt and pepper.

8. 8.

   Slice the meatloaf and serve on warmed plates topped with the sauce.