Meatloaf with Onion Sauce, Swiss Chard and Mashed Potatoes

Ingredients

• 3 hard-boiled eggs
• 2 stale rolls
• 375 g mixed ground meat
• 1 onion
• 2 tbsp chopped parsley
• 2 tbsp butter
• 2 Eggs
• Salt
• 1 lemon (unprocessed)
• Pepper
• marjoram
• 1 tsp Mustard
• 1 clove garlic
• breadcrumbs (for coating)
• 40 g clarified butter (for browning)
• 4 onions
• 1 Carrot
• 1 knob of celery root
• 0.5 stalk leek
• 1 piece of bread crust
• 3 tbsp heavy cream
• 250 ml meat broth
• 2 tbsp Tomato paste
• 0.75 kg potatoes (starchy)
• 250 ml hot milk
• 20 g butter
• nutmeg
• 800 g swiss chard
• 3 tbsp butter
• 1 onion
• pepper (ground)

Instructions

1. 1.

   Peel the eggs for the meatloaf. Soak the rolls in cold water.

2. 2.

   Add the ground meat to a large bowl.

3. 3.

   Preheat the oven to 200°C fan.

4. 4.

   Peel and finely dice one to two onions. Melt the butter and sauté the onions with parsley; add everything to the meat. Break up the well-squeezed rolls, add the eggs, salt, grated lemon zest, pepper, marjoram, mustard, peeled and finely chopped garlic cloves, and mix thoroughly into a dough.

5. 5.

   Shape the meat mixture into an elongated loaf and wrap the eggs inside, smoothing the surface. Coat the loaf in breadcrumbs.

6. 6.

   Peel and dice one onion, carrot with celery root and leek into even cubes.

7. 7.

   Heat clarified butter in a roasting pan on the stove, add the loaf, the roast vegetables and bread crust. Pour hot fat over the loaf and transfer to the oven.

8. 8.

   Bake the meatloaf for 50-70 minutes, occasionally spooning hot cooking fat over it.

9. 9.

   Peel the remaining three onions and cut into rings.

10. 10.

    Just before finishing, brush the loaf with cream, brown it, then carefully remove and keep warm.

11. 11.

    Heat clarified butter in a pan and sauté the onions. Add the sauce to the roasting pan with some meat broth, break up the crust, bring to a boil, add onions, simmer well and season.

12. 12.

    Slice the loaf into about 1 cm thick rounds and serve with onion sauce.

13. 13.

    For the swiss chard, bring salted water to a boil in a wide pot.

14. 14.

    Select the leaves, clean them, trim stems as needed and briefly blanch in saltwater, drain and dry. Cut the leaves into strips.

15. 15.

    Melt butter. Dice the onion finely and sauté in butter. Add the vegetables, cook briefly and season.

16. 16.

    For the mash, peel raw potatoes, halve lengthwise and boil with a little salted water or steam for about 20 minutes until tender. Press hot potatoes through a masher, whisk in milk, butter and salt until fluffy, taste and serve immediately.