Meat loaf with oven potatoes and white cabbage salad
easy
75 mins
75 mins
Ingredients
- 1 Bread rolls from the previous day
- 1 Onion
- 3/4 collar Parsley
- 500 g mixed minced meat
- 1 Egg
- 1 TEASPOON medium hot mustard
- 1/2 TEASPOON dried thyme
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 800 g Potatoes
- 30 g Butter or margarine
- 400 g White cabbage
- 200 g Carrots
- 150 g liquid sour cream
- 1 knife tip ground cumin
- 20 g chopped hazelnuts
- 1/2 bunch Chives
- 200 g Cream curd
- 7-10 Tbsp fresh thyme and crushed red pepper
Directions
- 1
Soak rolls in cold water. Peel and finely chop the onion. Wash parsley, dab dry and chop, except for something to garnish. Squeeze the bread rolls and put them in a bowl with minced meat, onions, egg, mustard, thyme and parsley, except for 1 tablespoon.
- 2
Season with salt, pepper and paprika and knead. Form an oblong loaf from the mixture and place it on a fat pan rinsed with water. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 50-60 minutes.
- 3
Peel potatoes, wash and quarter them lengthwise. Spread the potatoes immediately around the meatloaf, cover with flakes of fat and season with salt and pepper. Braise the potatoes for about 45 minutes and turn in between.
- 4
Meanwhile clean the white cabbage, cut into very fine strips, wash and drain. Clean, peel and roughly grate the carrots. Season sour cream with salt, pepper and cumin and mix with white cabbage and carrots.
- 5
Allow the salad to soak through well. Roast the hazelnuts in a pan without fat, allow to cool and mix into the salad. Wash the chives, dab dry and cut into fine rolls. Mix quark and chives and season with salt and pepper.
- 6
Cut the meatloaf into slices, sprinkle with thyme, red pepper and chopped parsley as desired. Garnish with parsley. Serve with roast potatoes, curd dip and salad.
Nutrition Facts
740 kcal
39 g
46 g
40 g
More Delicious Recipes
