Meatloaf with Mashed Potatoes and Herb Sauce

Ingredients

• 2 old-fashioned rolls
• 2 small onions
• 800 g ground beef
• 2 Eggs
• Salt
• Pepper (freshly ground)
• 2 tbsp oil
• 100 g spinach leaves
• 4 small carrots
• 500 ml meat broth
• 1.2 kg potatoes
• 125 ml milk
• 75 g whipping cream
• 40 g Butter
• nutmeg
• 200 ml whipping cream
• 150 g light cream
• Salt
• Pepper
• 1 tsp finely chopped Italian herbs
• Salt
• Pepper

Instructions

1. 1.

   Peel the eggs. Soak the rolls in lukewarm water. Peel and finely dice the onions, then sauté them in oil.

2. 2.

   Mix the ground beef with the raw egg, diced onions, and well-drained roll crumbs thoroughly; season with salt and pepper. Divide the mixture into four portions and shape each into a long loaf. Peel the carrots. Wash the spinach, remove stems, place in a sieve, rinse under running water, then drain. Lay the spinach on plastic wrap in two layers, each matching the length of a loaf. Place the carrots on top and wrap them with spinach. Press a small mound into the center of each loaf along its length, then lay the wrapped carrots onto the loaves; place the second set of loaves upside down, gently press together, and smooth the seam with wet fingers. Arrange the loaves in an oven-safe dish with slight spacing. Bring the broth to a boil and pour it over the loaves using a ladle. Bake in a preheated oven at 220°C for about 50–60 minutes.

3. 3.

   Meanwhile, peel, wash, and cook the potatoes in salted water for 25–30 minutes. Drain, mash or press them, then mix with milk, cream, butter, salt, pepper, and nutmeg; keep warm.

4. 4.

   For the sauce, combine a bit of pan drippings with cream and light cream in a saucepan and gently heat without boiling. Season with salt, pepper, and herbs.

5. 5.

   Remove the loaf from the oven, slice it, arrange on preheated plates, and serve with mashed potatoes and herb sauce.