Meatloaf with corn crust

Name: Meatloaf with corn crust
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 Bread rolls from the previous day; 2 medium-sized onions; 750 g gem. minced meat; 2 Eggs; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Sweet peppers; 1 can(s) (425 ml) Corn; 1/2-1 red chilli pepper; 1 kg White cabbage; 2 TABLESPOONS Oil; 1 TEASPOON Vegetable broth; 3 medium-sized tomatoes

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 Bread rolls from the previous day
2 medium-sized onions
750 g gem. minced meat
2 Eggs
7-10 Tbsp salt, white pepper
7-10 Tbsp Sweet peppers
1 can(s) (425 ml) Corn
1/2-1 red chilli pepper
1 kg White cabbage
2 TABLESPOONS Oil
1 TEASPOON Vegetable broth
3 medium-sized tomatoes

Directions

1
Soak the buns. Peel and chop onions. Knead minced onions, half onions, squeezed out roll and 1 egg. Season with salt, pepper and paprika. Shape with moistened hands for frying. Roast in the hot oven (electric cooker: 200 °C/circulating air: 175 °C / gas: level 3) for about 1 hour
2
Drain the corn and chop it coarsely. Cut open the chilli, remove the seeds and cut into rings. Mix corn, 1 egg and chili, season. Spread on the roast after 30 minutes. Cook the rest if necessary.
3
Clean, wash and quarter cabbage. Remove stalk. Cut cabbage into small pieces. Heat oil. Fry the rest of the onions and cabbage. Dissolve stock in 1/8 l hot water, pour on. Cover and stew for about 25 minutes.
4
Wash, clean and slice the tomatoes. After about 15 minutes cooking time add to the cabbage, season. Goes well with rice