Herb meat loaf under onion crust

Ingredients

Directions

1. 1

   Wash the herbs and dab dry. Cut chives into small rolls. Peel and chop the parsley leaves. Put 1 tablespoon of parsley aside for garnishing. Peel garlic and press it through a garlic press. Knead minced meat, herbs, garlic, 40 g breadcrumbs and eggs. Season with salt, pepper and paprika. Form a longish roast from the minced dough, turn it in the remaining breadcrumbs and put it in a roasting pan. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 50 minutes. Meanwhile peel the onions, cut them into rings and fry them in oil. After 30 minutes of cooking time, place the onion rings on the roast and finish cooking. Remove the roast from the roasting pan and keep warm. For the sauce, deglaze the roast with 1/4 litre water and pour it through a sieve into a pot. Add 1/4 litre of water and bring to the boil. Stir in onion soup and bring to the boil while stirring. Season sauce with pepper and red wine. Sprinkle roast with remaining parsley and serve with the sauce. Goes well with savoy cabbage and carrots steamed in broth

2. 2

   Per portion (for 4 pers) approx. 4280 kJ/1020 kcal. E 71 g/F 71 g/KH 21 g

3. 3

   (for 6 persons) approx. 2600 kJ/620 kcal. E42 g/F 43 g/KH 16 g