Beefsteak meat loaf with soup green

Ingredients

Directions

1. 1

   Defrost the peas in a bowl. Clean and wash the soup vegetables. Cut celery and carrots into small cubes. Cut leek into small rings. Blanch the soup greens in boiling salted water for about 3 minutes, drain on a sieve.

2. 2

   Knead minced meat with egg, 3/4 of the soup vegetables and mustard. Season to taste with salt and pepper. Form minced dough into an oblong loaf and place on a baking tray rinsed with cold water. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes.

3. 3

   Peel, wash and quarter the potatoes. Cover and cook in boiling salted water at low heat for 20-25 minutes. Wash herbs and chop roughly. Put some chopped parsley aside. Put the herbs and yoghurt in a bowl.

4. 4

   Puree with a cutting stick. Season the sauce with salt, pepper and lemon juice. Add peas to the sauce. Drain the potatoes and sprinkle with the remaining parsley. Sprinkle meatloaf with remaining soup vegetables and serve with sauce and potatoes.