Meat loaf with lentils-cheese-vegetables

Name: Meat loaf with lentils-cheese-vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g waxy potatoes; 7-10 Tbsp Salt; 1 Onion; 2 TABLESPOONS Butter or margarine; 1 TABLESPOON Flour; 200 ml Milk; 100 g Cream processed cheese; 1 can(s) (850 ml) Lentils with soup greens; 7-10 Tbsp Pepper; 4 discs (100 g each) Meatloaf; 4 Stem(s) Parsley

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g waxy potatoes
7-10 Tbsp Salt
1 Onion
2 TABLESPOONS Butter or margarine
1 TABLESPOON Flour
200 ml Milk
100 g Cream processed cheese
1 can(s) (850 ml) Lentils with soup greens
7-10 Tbsp Pepper
4 discs (100 g each) Meatloaf
4 Stem(s) Parsley

Directions

1
Wash and peel the potatoes and cook them in boiling salted water for about 20 minutes. Peel onion and cut into fine cubes. Melt 1 tablespoon of fat in a saucepan. Sauté the onion for 3 minutes, dust with flour and add milk while stirring.
2
Add processed cheese, dissolve while stirring and bring the sauce to the boil. Put the lentils on a sieve and rinse. Add the lentils to the sauce and heat over medium heat, season with salt and pepper. Halve the meatloaf.
3
Heat 1 tablespoon of fat and fry the Leberkäse for about 5 minutes, turning one after the other. In the meantime wash and dry parsley. Leave some of the remaining parsley to garnish, pluck the leaves from the stalks and chop them coarsely.
4
Drain the potato water. Arrange Leberkäse, potatoes and lentil vegetables on plates. Sprinkle chopped parsley over the potatoes and garnish plates with parsley.