Onion meat loaf with mustard

Name: Onion meat loaf with mustard
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 6 discs Rye Bread; 7-10 Tbsp (à ca. 50 g); 6 Tl butter/margarine; 150-200 g Schmand; 7-10 Tbsp or sour cream; 1 TABLESPOON sweet mustard; 1 TABLESPOON medium hot mustard; 40 g Roasted onions; 3 medium-sized tomatoes; 2-3 Onions; 6 discs (approx. 750 g) Meatloaf; 1/2 bunch Parsley

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

6 discs Rye Bread
7-10 Tbsp (à ca. 50 g)
6 Tl butter/margarine
150-200 g Schmand
7-10 Tbsp or sour cream
1 TABLESPOON sweet mustard
1 TABLESPOON medium hot mustard
40 g Roasted onions
3 medium-sized tomatoes
2-3 Onions
6 discs (approx. 750 g) Meatloaf
1/2 bunch Parsley

Directions

1
Coat breads with fat if necessary. On a baking tray
2
and roast in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C / gas: level 3) for 5-7 minutes
3
Mix the sour cream, mustard and fried onions. Wash, clean and slice the tomatoes. Peel onions and cut into thin rings
4
Cover breads with meat loaf and tomatoes. Spread the mustard cream on top. Cover with onion rings
5
Switch the oven up to 225 °C (circulating air: 200 °C / gas: level 4). Bake the meat loaf in it for about 20 minutes until golden brown. Wash and finely chop the parsley and sprinkle on top
6
Drink: cool wheat beer