Meatloaf rolls

Ingredients for 4 servings:

• 300 g leek
• 300 g carrot(s)
• 20 slices of meatloaf (approx. 200 g)
• 125 g herb cream cheese (e.g. Cantadou)
• salt and pepper
• 1 tbsp clarified butter
• 2 dl vegetable broth

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

cheap and good

Cut the leek into approximately 10 cm long pieces and then into thin strips. Cut the carrots into stalks approximately 3 mm thick and 10 cm long. Blanch the leek in salted water for 1 minute, add the carrots, and blanch both for about 3 minutes. Remove with a slotted spoon, rinse briefly in cold water, drain well, place on a kitchen towel, and pat dry. Spread some cream cheese on the meatloaf slices and fill with the vegetables, roll them up, and secure each one with a toothpick. Heat clarified butter in a non-stick frying pan. Fry the meatloaf rolls on all sides for about 3 minutes. Carefully remove the toothpicks, cut the meatloaf rolls diagonally in half, and keep warm. Mix the stock and the remaining cream cheese together in a small pan, bring to a boil, and season with salt and pepper. Serve a little of this with the meatloaf rolls on warmed plates, then serve with the remaining sauce. Pasta goes well with this.