Meatloaf with autumnal oven-baked vegetables

Ingredients for 4 servings:

• 1 bread roll (stale)
• 1 onion(s)
• 150 ml milk, lukewarm
• 1 egg(s)
• e.g. salt and pepper
• 1 tsp sweet paprika powder
• 1 tsp mustard, hot
• 1 tsp pizza seasoning
• 500 g minced meat, mixed
• 500 g potatoes, waxy
• 200 g carrot(s)
• 400 g Hokkaido pumpkin(s)
• 2 onions, red
• 2 tbsp rapeseed oil
• e.g. salt and pepper
• e.g. paprika powder
• 1 tsp pizza seasoning
• 250 g vegetable stock
• 4 sprigs parsley, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

For the meatloaf, soak the rolls in milk, peel the onion, and dice them. Soak the rolls in milk. Peel the onion and dice them. Knead the minced meat, egg, squeezed-out rolls, mustard, onion, salt, pepper, paprika, and pizza seasoning together. If the mince is too soft, mix in 2-3 tablespoons of breadcrumbs. Shape the minced meat into a loaf; this is best done using cling film. Remove the film again. Preheat the oven to 200°C (fan). For the oven-baked vegetables, wash, peel, and wedge the potatoes. Wash, peel, and slice the carrots diagonally. Wash, deseed, and slice the pumpkin. Peel and slice the onion. Place the vegetables in a bowl and mix well with salt, pepper, paprika, pizza seasoning, and oil. Heat the vegetable stock in the microwave, pour it onto a baking sheet, and spread the vegetables on top. Place the meatloaf in the center. Reduce the temperature to 180°C and bake on the middle rack for about 40 minutes. Slice the meatloaf, add the roasted vegetables, and sprinkle with parsley. Serve immediately.