Meatloaf with Shallot Sauce and Baked Vegetables

Ingredients / 2 port 2 tbsp ghee 2 x 200 g meatloaf slices (or 4 x 100 g) see the basic recipe 200 g shallot sauce, see the basic recipe

1 fennel, thickly sliced 2 small bunch cherry tomatoes 40 g goat cheese Celtic salt and freshly ground pepper

Method

• Heat a frying pan with one tbsp of ghee and 2 tbsp water. Add the fennel and cook on each side until the water evaporates.

• Add the tomatoes and gently fry them both for a few minutes.

• Transfer the fennel and the tomatoes to a small baking tray and bake at a preheated 160° C for about 15 minutes.

• Add the rest of the ghee to the same pan and gently fry the meatloaf slices for a minute on each side.

• Add the shallot sauce and stir to warm it up, leave the meatloaf to absorb some of it.

• Correct seasoning if necessary and serve at once.

• Spread the goat cheese on top, and enjoy
  

Tips

• I used to do the same recipe by replacing the meat with thick aubergine slices, absolutely delicious.