Beef Meatloaf With Diced Celery And Leek, 2 Portion Recipe.

Beef Meatloaf with Diced Celery and Leek

Meatloaf is often served as a “false rabbit” – as in this feel-good dish. Wrapped in a crispy bacon coating, the fake rabbit hops into the oven.

Together with celery from the oven and delicious leek vegetables, nothing stands in the way of feasting.

Ingredients / 2 servings

Ground beef – 300g
Bacon 100g Bacon (slices)
carrot1 piece carrot
leek1 piece leek
mustard10ml medium-hot mustard ( Contains mustard or mustard products )
kohlrabi1 piece celery root ( Contains celery or celery products )
potato1 piece potato
spice mix2g Spice mix ” paprika and salt”
Parsley10g Parsely
Demi-glace50ml Demi-Glace ( Contains celery or celery products )
shallot1 piece shallot
wasser50ml Water
oil2 tablespoons olive or avocado oil
saltSalt to taste
pepperPepper to taste

Nutritional information

Per serving
Energy (kJ) 3249kJ
Energy (kcal) 777 calories
fat 55.0g
saturated fatty acids 22.0g
carbohydrates 28g
sugars 12.0g
protein 42g
salt 3.0g

cooking utensils

• Large bowl
• Baking tray
• Big pan
• Small pot


Für das Porreegemüse
1. Peel the carrot, quarter lengthways, and cut it into sticks 5 cm long. Halve the leek lengthwise, rinse with water, and cut crosswise into 3 cm thick pieces.
Place the leeks and carrots in a casserole dish and top with 1 tbsp olive oil.
Set aside for a moment.
Für den Hackbraten
2. In a large bowl, mix the ground beef with salt and pepper very well. Form a loaf from the meat mixture, lay the bacon slices next to each other, slightly overlapping, place the meatloaf on top, and carefully roll up.
3. Preheat your oven to 200 C. Peel the celeriac, and cut the celery root and potato into 2 cm pieces. Place both in a second large bowl along with 1 tbsp of olive or avocado oil and the spice mixture.
Season with salt and pepper and lay them on a baking tray lined with parchment paper. Leave some space for the casserole dish, place the casserole dish on the same tray and bake in your preheated oven for about 30 minutes.
4. In a medium skillet, fry the bacon meatloaf for 5 minutes on both sides without oil on medium heat, or until the bacon is lightly browned.
Bring out the casserole dish from the oven and add the meatloaf to the leeks and carrots and bake for the remaining 20 – 25 minutes. Tip: The meatloaf is cooked through and the center of the meat is no longer pink.
cooked sauce
5. Pluck the leaves from the parsley and finely chop, peel and finely chop the shallot. In a small saucepan, add 1 tbsp olive or avocado oil and sauté the chopped shallot for 2 minutes until colorless.
Add the demi-glace, 75 ml water, and mustard, and cook for approx. 2 – 3 minutes until the sauce has thickened a little.
prepared dish
6. At the end of the baking time, let the meatloaf rest for at least 5 minutes before cutting it.
Slice the meatloaf, place the leeks and oven-roasted vegetables on plates, sprinkle with parsley for decoration, and serve with the sauce. Enjoy your meal!

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