Meatloaf with pumpkin vegetables

Ingredients for 4 servings:

• 2 rolls, stale
• 80 g milk, warm
• 50 bacon, smoked
• 600 g minced meat, mixed
• 3 eggs
• 1 tsp mustard
• 2 onions, diced
• 2 cloves garlic, finely diced
• ½ bunch parsley, chopped
• Salt and pepper from the mill
• 3 tbsp butter
• 200 ml vegetable stock
• 400 g pumpkin flesh, diced
• 150 g white wine
• 5 tbsp crème fraîche

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

autumnal food braised in the oven

Preheat oven to 200°C (top/bottom heat). Soak the bread rolls in the milk. Dice the bacon. Squeeze out the excess water from the bread rolls and stir them into the minced meat along with the eggs, mustard, bacon, onions, garlic, and parsley. Season generously with salt and pepper. Using moistened hands, form the mixture into an oblong loaf. Heat butter in a roasting pan and sear the meatloaf on all sides. Pour in the stock. Cook the roast on the middle shelf of a hot oven for a total of 50 minutes, basting frequently with the stock. After about 20 minutes, add the pumpkin cubes to the roasting pan and season with salt and pepper. Remove the meat, let it rest for a moment, and then slice it. Remove the pumpkin cubes with a slotted spoon and place them in a second roasting pan. Pour in the wine and stir in the crème fraîche. Make a sauce from the remaining stock. Season to taste with salt, pepper, and lemon juice. Thicken the gravy with a gravy thickener. Arrange the meatloaf and pumpkin on plates, garnishing with parsley if desired, and serve. Serve with the gravy. Serve with rice.