Stuffed Meatloaf with Macaroni in Leek Sauce

Preparation/cooking time: ca. 30m

For 4 people

Nutritional Information

Contains 811 Kcal, 40g Protein, 71g Carbohydrates, 40g Fat


  • 400 g large elbow macaroni
  • 150 g leek
  • 8 dl saltwater, boiling
  • 1 tbsp. olive oil
  • 0.5 tsp. salt
  • 4 slices meatloaf (each approx. 100 g and 2 cm thick)
  • a little pepper
  • 150 g Emmentaler cheese
  • 4 dill pickles
  • 2 tbsp. clarified butter
  • some toothpicks

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  • To make the leek macaroni, slice the leek in half lengthways and then into thin slices. Boil the macaroni in salted water for 8 mins. Add the leek and continue to cook until all liquid has been absorbed (approx. 4 mins.). Stir in the oil, season.
  • Use a sharp knife to cut a pocket into each slice of meatloaf, taking care not to cut all the way through. Slice the cheese and gherkins and distribute between the meatloaf pockets. Seal the pockets with toothpicks.
  • Heat the clarified butter in a frying pan, then turn down the heat. Fry the meatloaf in batches over a medium heat for about 2 mins. on each side. Cut in half diagonally. Serve the meatloaf with the macaroni.

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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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