Meatloaf with potato-celery mash and sprayed carrots

Ingredients for 4 servings:

• 2 rolls
• 1 onion(s)
• 2 garlic cloves
• 2 eggs
• 500 g minced meat
• Fat for the mold
• 500 g potatoes
• 1 celeriac
• 80 g butter
• ½ cup of cream, approx. 100 ml
• e.g. vegetable broth
• 300 g carrot(s)
• 1 onion(s)
• e.g. vegetable broth
• e.g. crème fraîche
• e.g. salt and pepper
• e.g. paprika powder

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

suitable for pureed food 1

Preheat the oven to 180°C (top/bottom heat). For the meatloaf: First, soak the bread rolls and then squeeze out the water. Peel and finely chop the onion, peel and press the garlic. Then place the bread rolls, onion, garlic, eggs, and minced meat in a bowl and knead. Once everything is well kneaded, season the mixture with salt, pepper, and paprika. Grease a baking dish. Shape the mixture into a loaf of bread and place it in the baking dish. Place the roast in the hot oven for 60 minutes. For the potato and celery mash: While the roast is in the oven, peel the potatoes and celery and chop them slightly. Cook the cubes in salted water until tender. Once the pieces are tender, drain the water. Add the butter and cream to the pot, puree everything, and season with salt. For the carrot mixture: While the potatoes and celery are cooking until tender, peel the carrots and cut them into small pieces. Cook them in vegetable stock until soft, then strain. Season the vegetables with salt and pepper and puree. When the roast is ready, remove it from the casserole dish and puree it as well. For the sauce: Chop the onion and fry it in a saucepan. Add the small amount of liquid that has formed in the casserole dish to the onions and add more water, depending on how much sauce is needed. Season the liquid with stock, crème fraîche, salt, and pepper, and finally puree until no lumps remain. Finally, serve the pureed food on a plate.