Purple and yellow carrot meatloaf with almonds

Toast the sliced almonds in the oven preheated to 180ºC until they begin to brown. Peel the carrots and grate with a grater with large holes. Wash the leek, chop it finely and let it dry in a pan with a little oil, then cool it quickly in the blast chiller for ten minutes. 

Chop the sandwich bread in a mixer with the eggs, the leek cooled, a pinch of salt, a grated pepper, some basil leaves and lemon juice. Mix the mixture with the grated carrots and 60 g of roasted almonds. Cover with baking paper a loaf mold, distribute the remaining roasted almonds on the bottom, fill with the mixture and cook in the preheated oven to 180°C for 40 minutes.

You can cook the meatloaf and cool it quickly with the blast chiller function, so you can store it in the refrigerator for a week as fresh as you just did. You can also decide to freeze the meatloaf immediately after cooking, if you prefer to keep it in the freezer for months. In this case it is recommended to slice it and then freeze it. 

You can also decide to dry the peel of washed carrots, to decorate the meatloaf at the time of consumption. All you have to do is lay the peels on a plate covered with oven paper and leave them for 4 hours in the blast chiller with the low temperature cooking function at 75°C.