meat loaf

Name: meat loaf
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 1 Bread roll (from the previous day); 4 Eggs (size M); 2 Onions; 1 kg mixed minced meat; 2 TABLESPOONS medium hot mustard; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 6 discs Bacon; 800 g Potatoes; 3 Stem(s) Thyme; 1 TABLESPOON Oil; 100 ml apple juice; 1 glass (720 ml) Red cabbage; 1-2 TABLESPOONS Sugar; 1 (200 g) Apples; 300 ml Beef bouillon (instant); 100 g Whipped cream; 1-2 TEASPOONS Cornstarch; 7-10 Tbsp Thyme and 4 steamed apple slices to garnish

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

1 Bread roll (from the previous day)
4 Eggs (size M)
2 Onions
1 kg mixed minced meat
2 TABLESPOONS medium hot mustard
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
6 discs Bacon
800 g Potatoes
3 Stem(s) Thyme
1 TABLESPOON Oil
100 ml apple juice
1 glass (720 ml) Red cabbage
1-2 TABLESPOONS Sugar
1 (200 g) Apples
300 ml Beef bouillon (instant)
100 g Whipped cream
1-2 TEASPOONS Cornstarch
7-10 Tbsp Thyme and 4 steamed apple slices to garnish

Directions

1
Soak the buns. Boil 3 eggs hard, rinse and peel. Peel and chop 1 onion. Knead minced meat, raw egg, squeezed roll, diced onion, mustard and tomato paste. Season with salt, pepper and nutmeg.
2
Form into a roast, working the boiled eggs into the middle of the meatloaf. Wrap the bacon slices around the roast. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 hour.
3
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Peel and chop 1 onion. Wash the thyme and pluck the leaves from the stems. Peel, quarter, core and cut the apple into slices.
4
Heat oil in a pot, sauté onions in it and deglaze with apple juice. Add red cabbage and simmer. Season with salt, pepper and sugar. Add apple slices. Simmer the red cabbage until the liquid has almost completely evaporated.
5
Add the thyme leaves. 10 minutes before the end of the cooking time, pour broth onto the tray. Pour gravy through a sieve into a pot and add cream. Stir the starch with a little water until smooth.
6
Bring the sauce to the boil, thicken with the starch and season with salt and pepper. Cut the roast into slices and arrange on plates with potatoes, red cabbage and sauce. Garnish with a slice of apple and thyme.