The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
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
Contains mustard or mustard products
Contains celery or celery products
Contains celery or celery products
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
Preparation.
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.
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.
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.
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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