Meatloaf with Christmas vegetables

Total time: 1hr 35m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 579 Kcal, 42g Protein, 22g Carbohydrates, 34g Fat


  • Meatloaf
  • 2 slices white bread, cut into cubes
  • 3 tbsp milk
  • 1 tbsp butter
  • 2 onions, finely chopped
  • 3 tbsp parsley, finely chopped
  • 1 garlic clove, pressed
  • 800 g minced meat (beef and pork)
  • 2 tbsp mustard
  • 2 tsp salt
  • a little pepper
  • Braise
  • 200 g carrots, quartered lengthwise
  • 1 tbsp clarified butter
  • 2 dl red wine
  • 200 g Pfälzer carrots, quartered lengthwise
  • 200 g parsnips, quartered lengthwise
  • 1 bay leaf
  • 1 dl meat bouillon
  • salt and pepper to taste
  • Utensils
  • For a roasting pan with approx. 4 litre capacity

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  • Meatloaf

    Place the bread and milk in a bowl, mix. Heat the butter in the cooking pot. Sauté the onion, garlic and parsley for approx. 8 mins., transfer to the bowl, leave to cool. Mix the meat with all the ingredients up to and including the pepper, knead well by hand until the ingredients have combined to form a compact mass. With wet hands, shape into a loaf approx. 20 cm in length.
  • Braise

    Heat the clarified butter in the same pan. Brown the meatloaf all over for approx. 5 mins. Remove the load and wipe the cooking fat from the pan. Briefly sauté the vegetables. Pour in the wine, loosen any bits that have stuck to the bottom of the pan, reduce slightly. Pour in the stock and bring to the boil. Reduce the heat, add the meatloaf and bay leaf, cover and braise for approx. 50 mins. on a low heat, season. Remove the meatloaf, slice and serve with the vegetables.
  • Serve with:

    Mashed potatoes

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Products used in this recipe

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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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