Ingredients
- For the meatloaf
- 600 g minced meat, mixed
- 1 1/2Â bread roll
- 200 ml milk
- 6 eggs
- 1 garlic clove, finely chopped
- 1 shallot, finely chopped
- A bunch of chives
- 1 tbsp Dijon mustard
- Salt & pepper
- 14 slices of smoked bacon
- For the vegetables
- 2 shallots
- 3 – 4 carrots
- 90 g celeriac
- 1 small leek stalk
- 350 ml chicken stock
- Salt & pepper
Instructions
- Place the minced meat in a bowl. Soak the buns in lukewarm milk, then squeeze well and add to the minced meat. For the filling, boil 4 of the eggs for 7 minutes.
- Wash the chives and cut into small rolls. Add the shallot, garlic, chives, mustard, the 2 remaining eggs, salt and pepper to the mince and mix everything together.
- Arrange the bacon slices overlapping lengthwise on a piece of baking paper. On the bacon surface, form the mixture into a 25-cm long loaf, flatten it to about 2 – 3 cm and press it in the middle so that it forms a groove.
- Preheat the oven to 170°C convection heat. Meanwhile peel the boiled eggs and place them close together into the groove of the mixture. Using your hand, fold the mixture over together with the bacon and form a loaf again. Place the loaf on a baking tray lined with baking paper.
- For the vegetables, peel the shallots, carrot, celeriac and leek and cut into large cubes. Put everything on the baking paper with about 350 ml of the stock around the meat. Bake the meatloaf in a preheated oven for about 70 minutes or until bacon is crisp and the stock reduced by half. Then cut the meatloaf into slices and serve immediately.
