Meatloaf with Potato-Carrot Mash

Ingredients

• 4 hard-boiled eggs
• 2 stale rolls
• 1 onion
• vegetable oil
• 2 tsp fresh chopped thyme
• 800 g mixed ground meat
• 1 tsp sharp mustard
• 2 Eggs
• Salt
• pepper (ground)
• 400 g waxy potatoes
• 250 g carrots
• 180 ml lukewarm milk
• 2 tbsp butter
• nutmeg (fresh grated)
• 1 tbsp fresh chopped parsley

Instructions

1. 1.

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

2. 2.

   Peel the eggs. Soak the rolls in lukewarm water. Peel, finely chop the onion and sauté it in a hot pan with 1 tbsp oil until translucent. Remove from heat and let cool.

3. 3.

   Add the herbs to the mixture.

4. 4.

   Combine the ground meat with the onion mixture, mustard, eggs, well-squeezed rolls, salt, and pepper into dough. Place half of the dough in a greased loaf tin, create a shallow indentation along the length, place the rolled eggs inside, and cover with the remaining meat dough. Brush with oil and bake for about 1 hour.

5. 5.

   Meanwhile, peel, wash, and roughly cut potatoes and carrots. Boil in salted water for about 25 minutes. Drain, let steam off, mash with a potato masher, then blend with milk and butter into a smooth puree. Season with salt and a pinch of nutmeg, stir in fresh parsley.

6. 6.

   Remove the meatloaf from the oven, carefully lift it out, slice, and serve on plates with the mash. Garnish with fresh herbs as desired.