Meatloaf with carrot vegetables

Ingredients for 4 servings:

• 2 onions
• 1 bunch of parsley
• 450 g tartar
• 1 egg(s)
• 4 tbsp breadcrumbs
• Salt and pepper, grated nutmeg
• 1 tsp paprika powder
• 1 tsp mustard
• 800 g potatoes, floury
• 125 ml milk, low-fat
• 5 tsp margarine (half-fat margarine)
• 800 g carrot(s)
• 150 ml vegetable broth (instant 1/2 tsp)
• 300 g peas, frozen

Instructions

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

WW 6.5 P

Finely chop the onions and parsley, knead with the tartar, egg, and breadcrumbs. Season with salt, pepper, paprika, and mustard. Shape the meatloaf into a loaf and place it in a baking dish. Bake in a preheated oven at 180°C (Gas Mark 2) for about 30 minutes. Cook the potatoes in salted water for about 20 minutes, peel, and press through a potato ricer. Stir in the milk and 3 teaspoons of margarine and season with salt, pepper, and nutmeg. Dice the carrots and fry them in the remaining margarine. Add the stock, simmer for about 10 minutes, stir in the peas, and cook for another 5 minutes. Slice the meatloaf and serve with mashed potatoes and vegetables.