Meatloaf in courgette coating

Wash the parsley, shake dry, and roughly chop the leaves. In a bowl, combine the mince with breadcrumbs, mustard, parsley, and eggs. Season with salt and pepper and mix well.

Preheat the oven (conventional: 200 °C / fan: 175 °C). Wash and dry the courgette, then use a peeler to slice it into thin ribbons. Lay the strips slightly overlapping in two rows on your work surface. Spread the mince evenly on a chopping board. Place the cooked eggs in a row in the centre and cover them with the mince. Shape the mixture into a roll about 10 cm thick and wrap with the courgette ribbons. Place the loaf in a baking dish and bake on the middle shelf for about 30 minutes.

Meanwhile, wash, peel, and cook the potatoes for about 20 minutes. Wash, peel, and trim the carrots, then blanch in boiling water for 1–2 minutes. Melt butter in a pan and glaze the carrots, seasoning with salt and pepper.

Heat the Hollandaise sauce in a small pan. Slice the loaf and serve with the sauce, glazed carrots, and potatoes.