Meat Loaf with Carrots

Mix minced meat with egg, breadcrumbs, mustard, salt, pepper and oil.

For the filling, mix ground sunflower seeds with finely chopped basil and parsley and the crushed garlic clove.

Add parmesan cheese and oil.

Form meat loaves from the meat mixture, filling each with 1 tsp of herb mixture. Fry in hot oil for 10-12 minutes.

Cut carrots into thick slices. Steam in butter until soft. Add vegetable soup and cook until tender, 15 minutes.

Puree the carrots in the soup, add whipped cream and season with salt and cayenne pepper.

Serve the meatballs with the carrot puree.

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