Mini meat loaf with egg filling for herb dip

Name: Mini meat loaf with egg filling for herb dip
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 5 Eggs (size M); 1 Onion; 500 g mixed minced meat; 1-2 TEASPOONS Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Radishes; 1 Cucumber; 3 TABLESPOONS Fruit vinegar; 2 TABLESPOONS Sunflower oil; 1 small bunch of parsley and chives; 1 Beet Cress; 200 g Whole milk yoghurt; 100 g Schmand; 7-10 Tbsp Oil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

5 Eggs (size M)
1 Onion
500 g mixed minced meat
1-2 TEASPOONS Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Radishes
1 Cucumber
3 TABLESPOONS Fruit vinegar
2 TABLESPOONS Sunflower oil
1 small bunch of parsley and chives
1 Beet Cress
200 g Whole milk yoghurt
100 g Schmand
7-10 Tbsp Oil

Directions

1
Boil 4 eggs in boiling water for about 10 minutes until hard. Meanwhile peel onion and cut into fine cubes. Knead minced meat, mustard, onion and 1 egg to a smooth mixture. Season with salt and pepper
2
Rinse and peel the eggs cold. Divide the mince into 4 portions, form into balls and fill with prepared eggs. Put them on a baking tray spread with oil. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes
3
Clean, wash and slice the radishes, except for 4 pieces for garnishing. Wash, clean and slice the cucumber. Season 2 tablespoons of vinegar with salt and pepper, fold in oil. Marinate the radish and cucumber in the vinegar
4
Wash the herbs, shake dry, pluck leaves from the stems and cut from the bed. Cut chives into fine rolls, chop cress and parsley finely. Mix yoghurt, sour cream and herbs and season to taste with salt, pepper and 1 tbsp vinegar. Arrange meat loaf with herb dip and salad on plates