meat loaf

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Soak rolls in cold water. Boil 3 eggs for about 10 minutes, drain cold and peel. Squeeze the rolls well. Knead with minced meat, 1 egg and Ajvar. Season with salt and pepper. Shape for frying, placing the boiled eggs in the middle.

2. 2

   Place on the fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 60 minutes. For the spaetzle, mix 225 g flour, 3 eggs, 1 teaspoon salt, nutmeg and mineral water to a thick dough.

3. 3

   Let it rest for about 20 minutes. Clean, wash and cut the pointed cabbage into strips. Cook in boiling salted water for about 5 minutes, drain, collect the cooking water, quench the cabbage cold. Peel and finely chop the onion.

4. 4

   Melt the butter in a pot and sauté the onion. Sprinkle with 2 tablespoons of flour and sauté while stirring. Gradually add cream and 300 ml of collected cooking water while stirring. Bring to the boil, stir in the stock and simmer for about 5 minutes, stirring frequently.

5. 5

   Add the pointed cabbage and simmer covered for about 5 minutes. Boil up plenty of salted water. Put the spaetzle dough in portions into a spaetzle slicer and slice into the boiling water. Cook until the spaetzle rise.

6. 6

   Remove and drain, keep warm. Make the rest of the spaetzle in the same way. Season pointed cabbage with salt and pepper. Wash parsley, dab dry and cut into fine strips.

7. 7

   Sprinkle Spätzle with it. Serve meatloaf with creamed cabbage and spaetzle.

Nutrition Facts

KCAL
860 kcal

CARBS
40 g

FATS
56 g

PROTEINS
50 g