Beef meatloaf with glazed carrots and roast potatoes

Ingredients

For 1 serving

• Lean ground beef150 g
• Eggs0.5
• Breadcrumbs15 g
• Parmigiano Reggiano10 g
• Parsley5 g
• Carrots150 g
• Potatoes200 g
• Beef broth50 ml
• Extra virgin olive oil12 g
• Rosemary1 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs, celery,

Method

1. Preheat the oven to 190 °C (conventional). In a bowl mix the mince with the beaten egg, breadcrumbs, grated Parmesan, chopped parsley, salt and pepper until the mixture holds together.
2. Shape it into a small loaf, pressing firmly with your hands to push out the air, so it doesn't split as it cooks.
3. Peel the potatoes and cut them into cubes of about 2 cm; peel the carrots and slice them into rounds half a centimetre thick.
4. Put the meatloaf in the middle of a roasting tin, arrange the potatoes and carrots around it and dress everything with the oil, rosemary and a pinch of salt.
5. Bake for 40 minutes, basting the meatloaf with the stock halfway through, until it is firm to the touch and golden and the vegetables are tender and glossy with the juices.
6. Rest for 5 minutes, slice and serve with the vegetables.