Meatloaf pan

Name: Meatloaf pan
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 150 g baby potatoes; 7-10 Tbsp Salt; 2 stalks of celery; 1 red pepper; 1 Spring onion; 150 g Meatloaf; 2 TEASPOONS Oil; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Silver Onions; several sheets flat leaf parsley; 1 TABLESPOON Schmand

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

150 g baby potatoes
7-10 Tbsp Salt
2 stalks of celery
1 red pepper
1 Spring onion
150 g Meatloaf
2 TEASPOONS Oil
7-10 Tbsp Pepper
1-2 TABLESPOONS Silver Onions
several sheets flat leaf parsley
1 TABLESPOON Schmand

Directions

1
Wash the potatoes and cook in boiling salted water for about 15 minutes. Then drain, rinse cold and peel. In the meantime, clean and wash the celery and cut it into bite-sized pieces. Also pre-cook in boiling salted water for 3 minutes. Clean, wash and chop the bell pepper and spring onion.
2
Cut meatloaf into strips. Heat 1 teaspoon of oil in a pan. Fry the meat loaf in it until it is golden brown, put aside. Heat the remaining oil. Fry the potatoes, celery, peppers and spring onions for about 10 minutes, turning them over. Season with salt and pepper. Fold in meat loaf and silver onions. Wash parsley and cut into strips. Arrange the meat loaf pan sprinkled with a dash of sour cream and parsley.
3
Fry the potatoes, celery, peppers and spring onions for about 10 minutes, turning them over. Season with salt and pepper. Fold in meat loaf and silver onions. Wash parsley and cut into strips. Arrange the meat loaf pan sprinkled with a dash of sour cream and parsley. Serve garnished with parsley leaf