Stuffed meatloaf with eggs and mashed vegetables

Ingredients for 8 people
Preparation 15 + 10 minutes
Cooking 1½ hour


-800 gr. minced beef
-400 gr. minced pork
-4-5 Slices stale bread
-3 eggs
-2  tablespoons Dijon mustard
-2  tablespoons ketchup
-2  tablespoons Worcestershire sauce
-1 Large chopped onion
-2 Carrots,grated
-1 Stalk celery, chopped
-2 Cloves garlic, finely chopped
-1 Hot pepper, chopped
-1 Cup white wine
For the filling
-4 Eggs, cooked tight
-200 Gr. gruyere cheese into small cubes
For the puree
-8 Medium potatoes into cubes
-2 Carrots into rings
-2/5 Cup flour
-200 Gr. spinach
1/2 cup grated Parmesan cheese
-4 tablespoons butter
-1 Cup sour cream
1/2  teaspoon nutmeg
-Salt, freshly ground pepper 
-Olive oil for sautéing

How to do

Sauté the onion, garlic, carrots, celery and chili pepper  in 2 tablespoons oil, for 5-6 minutes. Mix the remaining ingredients together with the fried vegetables in a bowl, until the mixture becomes uniform. Spread the minced in a parallelogram shape in a greaseproof paper. Put the eggs in half lengthwise of the minced and the gruyere cubed all around. Wrap it in a roll with the help of the greaseproof paper and carefully close the edges. Place a pan with half a glass of water and wine. Bake in preheated oven at 180 ° C for one hour.

Prepare the puree: Boil the potatoes and carrots in salted water until tender. Sauté the flour in a nonstick pan with 2 tablespoons of olive oil, salt and pepper until golden. Mix well the potatoes and carrot in a blender along with spinach, nutmeg and parmesan. Add the cream and butter and mix until it becomes smooth puree.