Stuffed Meatloaf with Eggs and Carrots

Ingredients

• 2 thin, short carrots
• Salt
• 1 Shallot
• 1 kg mixed ground meat
• 1 tbsp mustard
• Salt
• Pepper
• 2 Eggs
• 2 tbsp breadcrumbs
• breadcrumbs (for the work surface)
• 1 hard‑boiled egg
• 2 tbsp oil (for the tray and brushing)
• 250 g Broccoli
• 250 g large carrots
• 100 g Sugar snap peas
• 1 tbsp butter
• 125 ml Vegetable broth
• parsley (for garnish)

Instructions

1. 1.

   Preheat the oven to 200°C.

2. 2.

   Peel the thin carrots and blanch them in boiling salted water for 30 seconds, then cool and drain. Peel and finely chop the shallot. Mix the ground meat with the shallot, mustard, salt, pepper, eggs, and breadcrumbs into a seasoned meat dough. Take about one third of it, shape it into an oval ball, flatten it on a lightly breadcrumbed surface. Peel the hard‑boiled egg and place it in the center of the meat loaf, placing a blanched carrot to each side. Cover with the remaining meat dough, press gently, and smooth the edges so no seam is visible. Place on a tray lightly brushed with oil and bake in the middle rack of the preheated oven for about 45–60 minutes, brushing with a little oil several times.

3. 3.

   While the loaf cooks, prepare the vegetables: clean the broccoli, cut into florets, blanch in boiling salted water for 1 minute, cool and drain. Peel the carrots and slice them diagonally. Clean and wash the sugar snap peas, then drain well. Sauté the carrot slices in butter for 5 minutes, lightly salt, then add the broccoli and snap peas and continue sautéing. Pour in the broth and cook until just tender. Plate the loaf on a warmed platter with the vegetables and garnish with parsley before serving.