Recipe with honey
Spring Blossom Honey Meatloaf with Root Vegetables
The mild, creamy spring blossom honey subtly rounds off the savoury crust of the meatloaf without overpowering the meat. The flavour stays hearty and balanced.
⏱ Preparation 25 min · Cooking/baking time 55 min · Total 80 min · 4 servings
Ingredients
- 600 g mixed minced meat
- 1 stale bread roll
- 1 onion
- 1 egg
- 2 tbsp spring blossom honey from SUMMSTOFF
- 2 tsp medium-hot mustard
- 2 carrots
- 2 parsnips
- 1 small celeriac (approx. 300 g)
- 3 tbsp rapeseed oil
- Salt, pepper, 1 tsp paprika powder
- 150 ml vegetable stock
Method
- Preheat the oven to 190 °C (conventional). Soak the bread rolls in water and squeeze out.
- Finely dice the onion. Knead the minced meat with the rolls, onion, egg, mustard, 1 tbsp honey, salt, pepper and paprika.
- Shape the mixture into a loaf and place it in a baking dish.
- Peel the carrots, parsnips and celeriac, cut into pieces and arrange around the meatloaf. Drizzle with rapeseed oil and season with salt.
- Pour in the stock and cook everything in the oven for 45 minutes.
- Mix the remaining honey with a little warm roasting juice, brush over the meatloaf and bake for a further 10 minutes until the surface is glossy.
- Leave to rest briefly before slicing and serve with the vegetables.
Nutritional values per serving (approx.): 520 kcal · Fat 34 g · Carbohydrates 24 g · Protein 29 g
Tip: Leftovers taste great cold on bread with a little mustard.
Honey used: View spring blossom honey in the shop →