John Myers
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Meatloaf on Bed of Root Vegetables with Corn Puree
The perfect meatloaf on bed of root vegetables with corn puree recipe with a picture and simple step-by-step instructions.
Corn puree
- 1 Can Corn
- 400 g Potatoes
- Freshly grated nutmeg
- Salt
- Black pepper from the mill
- 50 g Ice cold butter
- 1 shot Milk
Meatloaf on a bed of root vegetables
- 500 g Mixed minced meat
- 3 Garlic cloves
- 1 Onion
- 1 tsp Sweet paprika powder
- 1 tsp Sugar
- 1 tsp Mustard powder
- 1 tsp Ground cumin
- 1 tsp Dried marjoram
- 1 Egg
- 1 bottle Black beer
- 3 Carrots
- 150 g Celery
- 150 g Turnip
- 1 Fresh root parsley
- 1 tsp Dried thyme
- Olive oil
Meatloaf on root vegetables
- Clean the vegetables and cut into evenly sized cubes / slices – marinate with salt, pepper, thyme and olive oil and place in the roaster. Peel and finely chop the onion and garlic and add to the minced meat.
- Mix in the minced meat with the egg, mustard powder, paprika powder, marjoram, sugar, salt, pepper, cumin and egg – shape and place on the vegetables.
- Bake in the oven at 190 ° C for 30-40 minutes until golden brown – pour beer over and over again.
Corn puree
- Peel the potatoes and cook them in salted water – add the corn and mash – crush the butter and milk and season with salt, nutmeg and sugar.
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