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Roasted meatloaf in cream sauce

Cream sauce, the meatloaf way
50 minutes
Easy to prepare
Thermal treatment

Ingredients

Meat:

  • 500 g of roasted meatloaf

Side:

  • 600 g of bread dumplings

For the sauce:

  • 2 carrots

  • 1 parsley root

  • ¼ of a celeriac

  • 1 onion

  • 2 tablespoons of butter

  • 2 tablespoons of all-purpose flour

  • 200 ml of heavy cream

  • 1 tablespoon of sugar

  • vinegar to taste

  • salt, pepper

  • 1–2 bay leaves

Roasted meatloaf in cream sauce

Procedure

  1. Sauce: Sauté finely chopped onion and root vegetables in butter. Add flour and cook briefly. Pour in water to cover the vegetables. Add bay leaf, salt, pepper, sugar, and a splash of vinegar. Simmer for about 25–30 minutes until soft. Remove the bay leaf, blend the sauce, and stir in the cream. Bring to a brief boil and adjust seasoning to taste.

  2. Meatloaf: Slice the roasted meatloaf and gently reheat it in the oven (around 160 °C) or in a pan.

  3. Dumplings: Slice the bread dumplings and reheat them in steam or microwave according to package instructions.

  4. To serve: Place the warm meatloaf slices on a plate, pour over the sauce, and serve with dumplings.