Meatloaf ragout

Name: Meatloaf ragout
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g Meatloaf; 1 (200 g) Stalk leek (leek); 200 g Tomatoes; 2 Onions; 3 TABLESPOONS Oil; 100 g Whipped cream; 3/8 l clear broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1/4 l Milk; 1 pack of Mashed Potatoes; 7-10 Tbsp grated nutmeg; 4 Eggs; 7-10 Tbsp Parsley

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g Meatloaf
1 (200 g) Stalk leek (leek)
200 g Tomatoes
2 Onions
3 TABLESPOONS Oil
100 g Whipped cream
3/8 l clear broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1/4 l Milk
1 pack of Mashed Potatoes
7-10 Tbsp grated nutmeg
4 Eggs
7-10 Tbsp Parsley

Directions

1
For the ragout, cut the meat loaf into pieces. Clean and wash the leek and cut into rings. Clean, wash and cut the tomatoes into small pieces. Peel onions and cut into rings.
2
Heat 1 tablespoon of oil, sauté onions and meat loaf briefly in it, set aside. Fry the leek in the frying fat for approx. 5 minutes while turning. Add the tomatoes, cream and stock and let it boil down for about 5 minutes.
3
Season with salt, pepper and paprika. Warm the meatloaf and onions in it. For the puree boil 1/2 litre of salted water. Remove the pot from the heat, add milk, stir in the puree flakes, allow to swell for one minute, stir again and season with nutmeg.
4
Beat the eggs and fry them in the remaining hot oil for about 4 minutes until they become fried eggs. Salt a little bit. Serve everything sprinkled with parsley.