Meatloaf with pumpkin, peas and onions

Ingredients for 4 servings:

• 500 g minced beef
• 2 handfuls of cheese, grated, e.g. Emmental
• salt and pepper
• 2 eggs
• 4 small slices of toast or 1 roll, toasted
• 100 ml milk
• 1 Hokkaido pumpkin(s)
• salt and pepper
• some sugar
• 1 small piece(s) of butter
• 200 ml milk
• 500 g peas
• 3 small onions
• 1 small piece(s) of butter
• n. B. water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

For the meatloaf, put 500g of minced meat, salt, pepper, two eggs, and two handfuls of grated cheese in a bowl. Cut the bread or roll into cubes and dip briefly in 100ml of milk. Then add to the meat. Mix everything well and roll out into a sausage about 15cm wide. Wrap this roll in aluminum foil – twice if you like to make sure it stays in place. Bring a pot of salted water to a boil and simmer the roll, well covered with water, for 40 minutes. Wash the pumpkin and cut it into small cubes, still with the skin on. Sauté in a pot with a little salted water for about 30 minutes. Then puree it in a blender and mix with butter and a little milk to a paste, then season with salt and pepper. Meanwhile, sauté the peas. Briefly fry the peeled, sliced ​​onions in a pan and caramelize them with a little sugar, then deglaze with a little water. Remove the foil from the meatloaf and fry briefly on all sides in a pan. Then arrange everything together and serve.