A refined classic with a luxurious touch of truffle. This dish combines moist meatloaf, rich Madeira jus, creamy mashed potato and crisp Brussels sprouts with bacon. Perfect for a festive dinner or a cosy winter meal.
Meat roll with Madeira jus
Meat roll with Madeira jus
Method
01
Make the meatloaf
In a food processor, mix the mince, milk, truffle paste, breadcrumbs, mustard and egg yolk to a homogeneous mixture. Turn out onto a damp work surface and press out the air. Weigh out portions of 180 g and shape into rolls. Wrap each roll in bacon, roll up tightly and wrap in crépinette.
02
Bake the meatloaf
Place the rolls in greased baking moulds on a baking tray and bake for 20 minutes at 180 °C.
03
Prepare the Madeira jus
Stew the mushrooms and shallot in a splash of oil. Add the tomato purée and let the acidity cook out briefly. Deglaze with white wine, 40 ml of Madeira and the cognac, add thyme and bay leaves. Bring to the boil and reduce in approx. 10 minutes until almost dry. Add the demi-glace and veal stock, reduce by half and strain. Finish with 20 ml of Madeira and mount with knobs of cold butter until the sauce gleams.
04
Make the mashed potato
Boil the peeled potatoes until tender in salted water. Drain, leave to steam dry and pass through a food mill (passe-vite). Heat the milk and cream, add, stir in the butter and season with pepper, salt and nutmeg.
05
Brussels sprouts with bacon
Clean the sprouts and chop finely. Cook briefly until al dente and scoop straight into iced water. Drain and fry crisp in oil. Season with pepper, salt and a knob of butter. Briefly fry the bacon strips separately and mix through.
06
Serve
Cut the meat rolls into slices and lay them on the plates. Spoon Madeira jus over the top. Spoon the mash into small pots and distribute the Brussels sprouts with bacon over it. Serve with a spoonful of cranberry compote and finish with freshly grated truffle.
Tips & notes
The crépinette keeps the meat roll juicy and in shape; ask your butcher for it. You can make the Madeira jus a day ahead; warm it gently and only finish it with the cold butter just before serving, and it stays glossy. Keep leftover meatloaf and jus separately in the fridge for a maximum of 3 days.
Variations
- Leave out the truffle for a more accessible, less expensive weekday version.
- Replace the Madeira with port if you don't have it to hand.
Contains:
Gluten
Eggs
Milk
Mustard
Sulphites
| Calories | 1778 kcal |
|---|---|
| Protein | 46 g |
| Carbohydrates | 66 g |
| Fat | 144 g |
| Fibre | 7 g |
Estimated values, calculated from standard nutritional values per ingredient.
