Meatloaf Filled with Broccoli and Egg

Ingredients

• 1 whole grain roll
• 800 g ground beef
• 1 tbsp mustard
• 7 eggs
• Salt
• Pepper
• 1 broccoli head
• 3 tsp rapeseed oil
• 2 tbsp liquid butter

Instructions

1. 1.

   Soak the roll in lukewarm water. Squeeze out excess water and knead with the ground beef. Fold in the mustard and one egg, seasoning well with salt and pepper.

2. 2.

   Whisk the remaining eggs and season with salt and pepper. Wash the broccoli, cut into florets, and blanch in boiling salted water for 3 minutes. Drain, shock in ice water, dry thoroughly, then chop.

3. 3.

   Heat 1 tsp rapeseed oil in a non-stick pan and cook each of the 3–4 flat omelettes on both sides for about 2 minutes. Drain on paper towels.

4. 4.

   Lay plastic wrap on a work surface, spread the meat mixture onto it and flatten into a rectangle. Top with the omelettes and distribute the broccoli over them. Using the wrap, roll tightly and shape into an even log. Transfer to a large baking dish or roasting pan, carefully remove the wrap. Brush the loaf with liquid butter and bake in a preheated oven at 200 °C (180 °C fan; gas stove level 3) for about 45 minutes.