Fried meatloaf with mushroom cream, parmesan slicer and tomato salad

Name: Fried meatloaf with mushroom cream, parmesan slicer and tomato salad
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 150 g cherry tomatoes; 1 small onion; 1 TABLESPOON Wine vinegar; 1/2 TEASPOON Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS Sunflower oil; 150 g Mushrooms; 1 washer (approx. 125 g) Meatloaf; 50 g Whipped cream; 50 ml Milk; 2 stem(s) Parsley; 5 g Parmesan cheese

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

150 g cherry tomatoes
1 small onion
1 TABLESPOON Wine vinegar
1/2 TEASPOON Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS Sunflower oil
150 g Mushrooms
1 washer (approx. 125 g) Meatloaf
50 g Whipped cream
50 ml Milk
2 stem(s) Parsley
5 g Parmesan cheese

Directions

1
Wash and slice the tomatoes. Peel and halve the onion and cut into rings. Marinate tomatoes and onion with vinegar, sugar, salt, pepper and 1 teaspoon of oil. Clean, clean and halve the mushrooms.
2
Cut the meat loaf into thirds. Heat 1 teaspoon of oil and fry the Leberkäse for about 4 minutes while turning. Remove Leberkäse and keep warm. Fry the mushrooms in the frying fat for about 3 minutes, turning. Add cream and milk, bring to the boil and simmer for another 2 minutes.
3
Season to taste with salt and pepper. Wash parsley, shake dry, pluck leaves from the stalks and chop. Slice the parmesan into thin slices. Arrange tomatoes, meat loaf and mushroom cream.
4
Sprinkle with parsley and parmesan.