Meatloaf with corn crust
easy
75 mins
75 mins
Ingredients
- 1 Bread roll (from the previous day)
- 2 Onions
- 750 g mixed minced meat
- 1 TEASPOON medium hot mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Cayenne pepper
- 2 Eggs (size M)
- 1 can(s) (425 ml) Vegetable corn
- 1 green chili pepper
- 1 (approx. 1 kg) Head white cabbage
- 2 TABLESPOONS Oil
- 250 ml Vegetable broth (instant)
- 3 Tomatoes
- 1 pinch Sugar
- 7-10 Tbsp Oregano
Directions
- 1
Soak rolls in water. Peel and finely dice onions. Knead minced meat, half of the onions, squeezed out roll, mustard, salt, pepper, paprika, cayenne pepper and 1 egg.
- 2
Form a loaf from the minced dough, place it on a fat pan of the oven and bake in the preheated oven (electric oven: 175 °C/ gas: level 3) for about 1 hour. In the meantime, drain the corn on a sieve and then chop roughly.
- 3
Cut open the chilli pepper, remove the seeds and cut into fine rings. Mix corn and remaining egg and season with salt, paprika, pepper and cayenne pepper. Mix in the chilli pepper. After half the baking time, spread the corn mixture on the meatloaf.
- 4
Clean, wash and quarter the cabbage and cut out the stalk. Cut the cabbage into fine pieces. Heat the oil in a casserole dish, fry the remaining onions in it, add the cabbage, fry briefly while turning and deglaze with stock.
- 5
Stew the cabbage for about 25 minutes at medium heat. Wash tomatoes thoroughly and cut into slices. Add the tomato slices to the cabbage 10 minutes before the end of the cooking time. Season the cabbage with salt, pepper, cayenne pepper and sugar.
- 6
Arrange the roast on the cabbage and serve garnished with oregano as desired. Rice tastes good with it.
Nutrition Facts
560 kcal
29 g
28 g
47 g
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