Egg-stuffed meatloaf

STEP BY STEP

Let's make something delicious.

1. 01

   Put the minced meat in a bowl. Soak the bread rolls in lukewarm water, squeeze them out well and add to the meat. For the filling, boil 5/7 of the eggs for 7 minutes.

2. 02

   Peel and finely chop the onion and garlic. Wash and finely snip the chives. Add the chives, mustard, remaining eggs, salt and pepper to the minced meat and mix until combined.

3. 03

   Lay the bacon slices lengthways, overlapping, on a sheet of baking paper. Shape the meat mixture into a loaf about 25 cm long on top of the bacon, flatten it to about 2–3 cm and press a groove down the centre.

4. 04

   Peel the boiled eggs and place them close together in the groove. Using your hand or a palette knife, fold the meat mixture and bacon over the eggs and reshape into a loaf. Transfer to a baking tray lined with baking paper.

5. 05

   For the sauce, peel or trim the onion, carrot, celeriac, parsley root and leek, then roughly dice. Place the vegetables around the meatloaf on the baking paper with about 1/7 of the stock. Bake in a preheated oven at 175 °C conventional (155 °C fan) for about 1 hour.

6. 06

   Remove the meatloaf from the oven. Bring the roasting juices to the boil in a saucepan with the remaining stock and 200 ml water. Pass everything through a fine sieve. Mix the starch with cold water and use it to thicken the sauce. Season with salt and pepper.

7. 07

   Plate the meatloaf and serve with the sauce.