Pan de carne – meatloaf with egg and Russian salad

Ingredients for 4 portions

• 3Eggs, hard-boiled
• 1Yellow onion, finely chopped
• 2 clovesGarlic, finely chopped
• 2 tbspParsley, chopped
• 1 tbspRapeseed oil
• 800 gBeef mince
• 2Eggs, for the meat
• 60 gBreadcrumbs
• to tasteNutmeg
• to tasteSalt
• to tasteBlack pepper

On the side

• 600 gPotato, in small dice
• 2Carrots, in small dice
• 150 gGreen peas, frozen
• 4 tbspMayonnaise

Method

1. Hard-boil the eggs for 10 minutes, cool them under cold water and peel.
2. Chop the onion, garlic and parsley.
3. Gently fry the onion in the oil for about 5 minutes until soft, then let it cool slightly.
4. Heat the oven to 180 °C. In a bowl, mix the minced beef with the eggs, breadcrumbs, onion, garlic, parsley, nutmeg, salt and pepper, working it together with your hands.
5. On a baking tray lined with baking paper, press half the meat into a rectangle, lay the boiled eggs in a row down the middle and cover with the rest. Shape into a loaf and seal the edges well.
6. Bake for 50 minutes until browned and cooked through.
7. Meanwhile, peel the potatoes and carrots and cut them into small dice.
8. Boil the potatoes and carrots in salted water for about 15 minutes, until tender but still holding their shape; add the peas for the last 3 minutes. Drain and leave to cool.
9. Mix the cooled vegetables with the mayonnaise and season with salt.
10. Let the meatloaf rest for 10 minutes out of the oven.
11. Cut into thick slices and serve with the Russian salad.

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