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Stuffed meatloaf

Category Meat, poultry & game

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  • 1h 30 minutes
  1. 1 onion
  2. 2 slices toast
  3. 60 ml milk
  4. 650 g minced meat
  5. 2 eggs
  6. 3 tbs crème fraîche
  7. salt, pepper
  8. 3 hard-boiled eggs
  9. 100 g spring onions
  10. 1 carrot
  11. 150 g parsley root
  12. 75 g bacon cubes
  13. 125 ml beef broth

1. Peel and finely cut the onion, then add it to the small pot. Heat the pot on highest level up to the roasting window, switch to a low level and roast briefly the onion. Then allow the onion to cool completely.

2. Remove the crust from the toast, cut into cubes and drizzle with milk. Add the roasted onion, mince meat, eggs, 1 tbsp crème fraîche and mix well. Season to taste with salt and pepper.

3. Peel and chop the boiled eggs. Clean and very finely chop the spring onions. Mix both with the rest of the crème fraîche.

4. Peel and finely dice the carrot and parsley root.

5. Flatten the mince meat on a sheet of baking paper and form a rectangle. Place the egg mixture in the middle as a wide strip, roll up and press together firmly at the ends so that the stuffing is wrapped up tightly. The loaf should now be approx. 20 cm wide.

6. Place the large pot on the Navigenio and heat on level 6 up to the roasting window, switch to level 2 and add the meat loaf to the pot using the baking paper. Add the diced bacon and vegetables and roast briefly for a momnet. Deglaze with broth.

7. Put the pot in the inverted lid, place the Navigenio overhead, switch to the small level, bake for approx. 60 minutes.

This recipe has been tested and approved by AMC.

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Cooking method

Roasting without added fat


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