Beef meatloaf with cauliflower purée and onion gravy

Step 1/4

• 2 carrots
• 1 leeks
• ½ tbsp vegetable oil
• 10 g parsley
• 100 ml beef stock
• ½ tsp starch
• 1 onions
• 100 g floury potatoes
• 300 g cauliflower
• salt
• pepper

• oven
• knife
• cutting board
• baking dish
• liquid measuring cup
• peeler

Preheat the oven to 220°C/430°F top/bottom heat (200°C/390°F convection oven). Peel carrots, quarter lengthwise, and cut into 5 cm/2 in. long sticks. Halve leeks lengthwise, rinse with water and cut crosswise into 3 cm/1.2 in. thick pieces. Add leek and carrot to a baking dish, mix with half of the oil and season with salt and pepper. Set aside briefly. Finely chop the parsley. In a measuring cup, mix beef broth with cornstarch. Halve, peel and finely chop onions. Peel potatoes and cut into 3 cm/1.2 in. cubes. Separate cauliflower into florets.

Step 2/4

• ½ clove garlic
• 300 g ground beef
• 100 g bacon
• salt
• pepper

• bowl (large)
• frying pan
• tongs

Peel and finely chop garlic. In a large bowl, mix ground beef, garlic and season with salt and pepper. Use your hands to form a loaf from the meat mixture. Place bacon slices next to each other, slightly overlapping, place meatloaf on top and roll it up. Heat a frying pan over high heat. Place meatloaf seam side down, without additional oil, in the frying pan and fry on all sides for approx. 5 min., or until the bacon is lightly browned.

Step 3/4

• ½ tbsp vegetable oil
• 1 tbsp tomato paste
• ½ tbsp mustard
• salt
• pepper

• pot (large, with lid)
• cooking spoon

Place meatloaf on top of the vegetables in the baking dish. Bake in the oven for approx. 30–40 min., or until the meat is cooked and no longer pink. Meanwhile, add cauliflower and potatoes to a large pot, cover with water and cook with the lid on for approx. 20–25 min. until tender. Heat the remaining oil in the previously used pan, add chopped onion, and sauté for approx. 2 min. Add tomato paste and sauté for approx. 1 min. Deglaze with beef stock, add mustard, and cook for approx. 4–6 min. until the sauce has thickened. Season to taste with salt and pepper, and stir in half of the chopped parsley.

Step 4/4

• 50 g Parmesan cheese (grated)
• salt
• pepper

• sieve
• immersion blender

For the purée, drain the cauliflower and potatoes. Return to the pot, and add grated Parmesan cheese. Blend to a fine purée using an immersion blender. Season to taste with salt and pepper. Remove the meatloaf from the oven, portion, and add a little of the meat juice to the finished gravy, if desired. Spread cauliflower purée on the plates, place meatloaf slices on top, and top with onion gravy and remaining parsley. Arrange oven vegetables next to it and serve immediately.

Enjoy your meal!