Meat loaf with mustard and coleslaw
easy
60 mins
60 mins
Ingredients
- 1 kg White cabbage
- 300 g Onions
- 75 ml Vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 75 g streaky smoked bacon
- 5 TABLESPOONS Oil
- 6 discs Rye Bread
- 3 TABLESPOONS Butter or margarine
- 1 TABLESPOON sweet mustard
- 1 TABLESPOON medium hot mustard
- 125 g Schmand
- 40 g Roasted onions
- 3 Tomatoes
- 750 g Meatloaf
- 1/2 bunch Parsley
Directions
- 1
Clean the white cabbage, quarter it and cut out the stalk. Cut cabbage into fine strips, wash and drain. Peel 2 onions and chop finely. Bring vinegar to the boil and sauté onions in it. Season with salt, pepper and sugar. Pour hot over the cabbage and knead well.
- 2
Finely dice the bacon and leave it crispy. Add oil and bacon to the salad and let it soak through. Season to taste again just before serving. Spread slices of bread with fat. Place on a baking tray and roast in a preheated oven (electric cooker: 225 ° C/ gas: level 4) for 5-7 minutes. In the meantime, mix mustard, sour cream and roasted onions. Wash, clean and slice the tomatoes. Peel remaining onions and cut into rings. Cut the meat loaf into slices. Cover breads with meatloaf and tomatoes. Spread mustard mixture on top. Cover with onion rings.
- 3
Wash, clean and slice the tomatoes. Peel remaining onions and cut into rings. Cut the meat loaf into slices. Cover breads with meatloaf and tomatoes. Spread mustard mixture on top. Cover with onion rings. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes. Wash and chop the parsley and sprinkle on top
Nutrition Facts
770 kcal
33 g
60 g
23 g
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