Herby Minced Beef Meat Loaf with Glazed Carrots

Total time: 1hr 05m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 568 Kcal


  • 2 slices wheat-rye bread left over from previous day (approx. 70 g each)
  • 1 dl milk hot
  • 2 eggs
  • 100 g dill pickles, cut into small cubes
  • 600 g minced meat (beef and pork)
  • 1 onion, finely chopped
  • 0.5 bunch parsley, finely chopped
  • clarified butter to fry
  • 1 dl Marsala wine
  • 600 g carrots, cut diagonally into thin slices
  • 0.5 tbsp. sugar
  • 1 shallot, cut into strips
  • 0.5 tsp. salt
  • 2 tbsp. rosemary, finely chopped
  • 2 clove of garlic, pressed
  • 2 tbsp. marjoram, finely chopped
  • 3 tbsp. breadcrumbs
  • a little pepper
  • 2 dl white wine
  • 0.5 tbsp. butter
  • 0.5 dl Water

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  • Slice off the bread crust. Finely shred the inside of the bread, place in a bowl, drizzle over the milk, marinate briefly. Add the mince with the remaining ingredients and a little pepper. Knead the mixture well by hand, sprinkle a few breadcrumbs on the work surface and shape into a meatloaf.
  • Heat the oil in a non-stick frying pan and reduce the heat. Brown the meatloaf all over for approx. 10 mins. over a medium heat. Place the meatloaf in the frying pan. Pour over the wine and marsala, bring to the boil. Reduce the heat. Cover and cook the meatloaf on a low heat for approx. 40 minutes. Turn the meatloaf once during cooking. Remove the meatloaf, cover and leave to stand for approx. 10 mins. Strain the sauce, season.
  • Melt the butter. Sauté the carrot and shallot. Add the water, bring to the boil, reduce the heat. Salt the vegetables, cover and simmer for approx. 15 mins. until almost soft. Remove the lid and allow the liquid to reduce completely, uncovered. Add the butter and sugar. Shake the carrots until they are glistening.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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