German Puff Patery Meatloaf with Hard-Boiled Eggs
Ingredients
- 5 medium eggs
- 1 onion
- 1/2 bunch parsley
- 500 g mixed ground meat
- 1-2 tsp mustard
- 2 tbsp breadcrumbs
- 1 tsp salt
- 1 pinch pepper
- 1 package (about 270 g) chilled puff pastry
- 1 egg for brushing
Preparation
Bring a pot of water to boil. Carefully add 4 eggs and cook hard for about 8 minutes. Place the eggs in a bowl of cold water. Preheat the oven to 200°C (convection: 180°C).
Line a baking sheet with parchment paper. Peel and finely dice the onion. Finely chop the parsley. Place the ground meat in a bowl and mix with mustard, the remaining egg, breadcrumbs, salt, and pepper. Add the onion and parsley and stir to combine.
Peel the cooled eggs and set aside. Roll out the puff pastry and spread half of the meat mixture in the center as a strand. Place the eggs in a line on the meat mixture. Cover with the remaining meat mixture and shape into a smooth strand.
Whisk the egg and brush the edges with it. Roll the puff pastry from the long side to form a strudel (about 30 cm long). Seal the ends firmly and trim any excess dough if necessary.
Place the meatloaf with the puff pastry seam down on the prepared baking sheet and brush with the remaining egg. Cut small flowers from the leftover puff pastry and attach them to the strudel. Bake in the preheated oven for about 40 minutes until golden brown. Serve warm.
Tips
Peel 1 kg of carrots and quarter them lengthwise. Toss with 2-3 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast in the preheated oven at 200°C (convection: 180°C) for about 20 minutes. Serve the roasted carrot sticks with the meatloaf.
