Meatloaf with mustard crust

Ingredients for 4 servings:

• 1 roll from the day before
• Water for soaking
• 2 onions
• 750 g minced meat
• 1 egg(s)
• salt and pepper
• 1 bunch of parsley or 1 pack frozen
• 2 tbsp mustard
• ¼ liter of water
• 750 g carrot(s)
• 375 ml vegetable broth
• 3 tbsp butter or margarine
• 3 tbsp flour
• ½ cup cream
• Paprika powder, sweet

Instructions

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

Soak the bread roll in cold water. Finely dice the onions, add half to the minced meat, along with the squeezed bread roll, egg, salt, and pepper. Knead everything well and form an oblong loaf. Place the loaf on a baking sheet. Wash and chop the parsley, mix it with the mustard and diced onion, and spread it over the meatloaf. Roast in a preheated oven (180°C) for about 1 hour. After about 45 minutes, deglaze the meatloaf with 1/4 liter of water. In the meantime, peel and wash the carrots, and cook them in the broth for about 15 minutes. Remove the carrots from the broth and slice them. Strain the meat juices through a sieve. Heat the fat in a saucepan, add the flour, and make the gravy with the broth, cream, and meat juices, stirring constantly. Season to taste with salt, pepper, and paprika. Carve the roast and serve with the carrots and gravy. Boiled potatoes go well with this.