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, thinly sliced
  • 2 tbsp olive oil
  • 3 carrots, thinly sliced
  • 0.25 tsp herb salt
  • Meat
  • 24 slices meatloaf (approx. 180 g)
  • 12 slices ham (approx. 100 g), halved
  • 150 g Gruyère, cut into 12 pieces
  • 2 tbsp white flour
  • 2 eggs
  • 100 g cornflakes, crushed
  • clarified butter for frying
  • 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. Bake for approx. 30 mins. in the centre of an oven preheated to 220°C.
  • Meat

    Place 2 slices of meatloaf on top of each other. Place a slice of ham and a piece of cheese on top, roll up. Place 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 firmly on the crumb coating. 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. Remove and place on kitchen paper to remove excess oil. Serve the meatloaf with the roasted vegetables, sprinkle with parsley.
  • Serve with:


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