Crispy Meatloaf with Roasted Vegetables

Total time: 1hr 05m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 660 Kcal, 29g Protein, 47g Carbohydrates, 37g Fat


  • Crisps
  • 600 g waxy potatoes, finely sliced
  • 2 tbsp. olive oil
  • 3 carrots, finely sliced
  • 0.25 tsp. herb salt
  • Meat
  • 24 slices head cheese (ca. 180 g)
  • 12 slices ham (approx. 100 g), cut in half
  • 150 g Gruyère cheese, cut into 12 pieces
  • 2 tbsp. white flour
  • 2 eggs
  • 100 g cornflakes, crushed
  • clarified butter to fry
  • 0.5 bunch flat-leaf parsley, finely chopped

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  • Crisps

    Mix the potatoes, carrots, oil and salt, spread onto a baking tray lined with baking paper.
  • Meat

    Bake for approx. 30 mins. in the centre of an oven preheated to 220°C. Place 2 slices of meatloaf on top of each other. Place a slice of ham and a piece of cheese on top, roll up. Empty the flour into a shallow bowl. Beat the eggs in a deep bowl and place the cornflakes in a shallow bowl. In batches, turn the meatloaf rolls in the flour, shake off the excess flour, roll them in the egg and then in the cornflakes. Press these ingredients in firmly so that they adhere. Heat the clarified butter in a large non-stick frying pan. Reduce the heat. In batches, fry the rolls on all sides on a medium heat for approx. 8 mins. each. Serve the meatloaf with the roasted vegetables, sprinkle with parsley.
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