Meatloaf roulades with radish salad

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean the salad, wash and pat dry. Clean and wash radishes and cut into slices. Peel and coarsely grate the radish. Season with vinegar, salt and pepper and add 1 tablespoon of olive oil. Mix salad, radishes and vinaigrette and garnish with radish. Peel, wash and halve the potatoes.

2. 2

   Cook in boiling salted water for 15-20 minutes. Halve slices of meat cheese and place the halves on top of each other. Brush with mustard and cover with a slice of bacon so that the bacon overlaps. Peel and halve the onion and cut one half lengthwise into slices. Cut the gherkins lengthwise into slices. Put 2 gherkin slices on each double slice of meat cheese and spread onion slices on top. Roll up the meat loaf and fix it with wooden skewers. Heat 1 tablespoon of oil in a pan. Fry the roulades in it until crispy all around. Drain the potatoes and let them evaporate. Add milk and fat and mash.

3. 3

   Roll up the meat loaf and fix it with wooden skewers. Heat 1 tablespoon of oil in a pan. Fry the roulades in it until crispy all around. Drain the potatoes and let them evaporate. Add milk and fat and mash. Season to taste with salt and nutmeg. Remove the roulades from the pan. Put the gravy aside. Cut remaining onion into rings. Heat 1 teaspoon of oil in the pan and fry the onion in it until golden brown. Drizzle meat loaf roulades with gravy, arrange mashed potatoes with onion rings and salad

4. 4

   Season to taste with salt and nutmeg. Remove the roulades from the pan. Put the gravy aside. Cut remaining onion into rings. Heat 1 teaspoon of oil in the pan and fry the onion in it until golden brown. Drizzle meat loaf roulades with gravy, arrange mashed potatoes with onion rings and salad

Nutrition Facts

KCAL
900 kcal

CARBS
43 g

FATS
67 g

PROTEINS
29 g