Meatloaf with Potatoes, Broccoli and Cauliflower

Ingredients

• 400 g mixed ground meat
• 400 g potatoes (optional Bamberger Hörnchen)
• 200 g Broccoli florets
• 200 g cauliflower florets
• 2 carrots
• 200 g peas (frozen)
• 1 onion
• 1 Garlic clove
• 1 tbsp oil
• 2 tbsp chopped parsley
• 250 ml Whipping Cream
• 3 eggs
• 80 g grated cheese (e.g., Emmental, Gouda)
• Salt
• pepper (ground)
• Nutmeg (freshly grated)
• chopped parsley (for garnish)

Instructions

1. 1.

   Wash potatoes and steam for about 20-25 minutes until tender. Slice into rounds.

2. 2.

   Peel carrots and dice them.

3. 3.

   Wash broccoli and cauliflower and blanch in salted water for 3-4 minutes until just firm. Shock in ice water and drain.

4. 4.

   Peel onion and garlic, finely dice, and sauté in hot oil. In a bowl combine with ground meat, one egg, and parsley. Season with salt and pepper.

5. 5.

   Whisk cream with remaining eggs and half of the cheese, season with salt, pepper, and nutmeg.

6. 6.

   Spread meat mixture into a baking dish, smooth it out, then evenly distribute carrots, broccoli, cauliflower, and peas on top. Layer potato slices over the vegetables. Bake in preheated oven at 200°C for about 15 minutes. Pour the egg‑cream mixture over the casserole and sprinkle remaining cheese on top. Continue baking for another 15-20 minutes until golden brown. Sprinkle with chopped parsley before serving.