Meat loaf with vegetables

slice of old bread cream pure minced beef garlic onion egg butter
Soak a crumbled slice of old bread without a crust in some cream. Mix this with the pure beef and a beaten egg. Season with pepper, salt and add dried thyme and finely chopped rosemary leaves. Stew a finely chopped onion with a few cloves of crushed garlic in some butter and a half tub of meat stock. Add the preparation to the meat. Drain the peas and carrots from the can. Or, if they are fresh, cut the carrots into brunoise and steam them, as well as the peas, until done. Now knead the seasoned meat mixture into a meat loaf and mix in the carrots and peas. Fry the meat loaf, depending on the weight, 35 minutes or more, in a preheated oven at 185 ° C. Then check the cooking with a skewer. If pure bloodless fluid comes out, then it is OK. The meat loaf photo, of about 1 Kg, took almost an hour. Serve with a vegetable and potato preparation of your choice. If necessary, add a sauce based on meat gravy.
rosemary thyme pepper and salt carrots peas tub of meat stock
Variant: make the meat loaf without the peas and carrots. Now you can serve it as a real Flemish traditional, with warmed up North cherries!
A Recipe Guide For The Amateur Chef Belgian Cuisine

Meat loaf

with vegetables

slice of old bread cream pure minced beef garlic onion egg butter
Soak a crumbled slice of old bread without a crust in some cream. Mix this with the pure beef and a beaten egg. Season with pepper, salt and add dried thyme and finely chopped rosemary leaves. Stew a finely chopped onion with a few cloves of crushed garlic in some butter and a half tub of meat stock. Add the preparation to the meat. Drain the peas and carrots from the can. Or, if they are fresh, cut the carrots into brunoise and steam them, as well as the peas, until done. Now knead the seasoned meat mixture into a meat loaf and mix in the carrots and peas. Fry the meat loaf, depending on the weight, 35 minutes or more, in a preheated oven at 185 ° C. Then check the cooking with a skewer. If pure bloodless fluid comes out, then it is OK. The meat loaf photo, of about 1 Kg, took almost an hour. Serve with a vegetable and potato preparation of your choice. If necessary, add a sauce based on meat gravy.
rosemary thyme pepper and salt carrots peas tub of meat stock
Variant: make the meat loaf without the peas and carrots. Now you can serve it as a real Flemish traditional, with warmed up North cherries!
a recipe guide for the amateur chef Belgian Cuisine