Herby meatloaf with gravy

Step 1/4

• 1 cloves garlic
• 1½ g basil
• 7½ g parsley
• 1½ g rosemary
• onion
• 1 stalks celery
• 1 carrots
• 32 g Parmesan cheese
• 50 g cheddar cheese
• 64 g breadcrumbs

• knife
• cutting board
• bowl (large)

Preheat the oven to 180°C/356°F. Dice garlic, basil, parsley, rosemary, and one third of all the onions. Roughly chop the remaining vegetables into small chunks and set aside for the roast. Finely grate Parmesan and roughly grate the cheddar. Combine diced vegetables, parsley, cheddar, Parmesan cheese, and breadcrumbs in a large bowl.

Step 2/4

• 1 eggs
• ½ tbsp salt
• 1 tsp pepper

• bowl (small)
• whisk

Whisk two eggs and incorporate them into the ground meat. Transfer dry ingredients from the mixing bowl into the meat mixture. Season and mix well until combined. Set aside.

Step 3/4

• 2 eggs

• pot (small)

Heat up water in a small pot on high-heat, add remaining eggs once the water begins to boil, and let them cook for 6 1/2 min. Drain and run under cold water to cool down. Peel eggs.

Step 4/4

• olive oil (for coating)
• 60 ml white wine
• 87½ ml beef stock
• 1 tbsp butter

• oven
• baking sheet
• pot (small)
• immersion blender

Add chopped vegetables to a non-stick or lined baking sheet, leaving space in the middle for the meatloaf. Drizzle with olive oil. Use half of the meat to form a long, rectangular shape on the baking sheet, approx. 10 cm/2 in. wide and long enough to hold the boiled eggs. Line up the eggs lengthwise along the meat. Use remaining meat to seal any open edges and form a loaf. Drizzle some olive oil on top and let roast for approx. 25 min. Once ready, transfer the meatloaf to a cutting board and rest for approx. 15 min. Add roasted vegetables to a small pot with wine and beef stock and bring to a boil. Remove from heat and blend using an immersion blender. Return the pot to heat, add butter, and whisk to combine. To finish, slice the meatloaf into approx. half inch slices and transfer to a plate. Serve with gravy on top!

Enjoy your meal!