Potato and meat loaf pan with beans

Name: Potato and meat loaf pan with beans
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g small waxy potatoes; 400 g Meat loaf (thick slices); 300 g frozen broad beans; 8 Stem(s) Oregano; 250 g cherry tomatoes; 2 TABLESPOONS Oil; 150 g Fresh cream; 3 TSP coarse mustard; 125 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g small waxy potatoes
400 g Meat loaf (thick slices)
300 g frozen broad beans
8 Stem(s) Oregano
250 g cherry tomatoes
2 TABLESPOONS Oil
150 g Fresh cream
3 TSP coarse mustard
125 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the potatoes thoroughly and cook in boiling water for about 20 minutes. Cut meatloaf into cubes. Cook the beans in boiling salted water for about 7 minutes, remove and drain well. Wash oregano, shake dry and chop coarsely except for a little bit for garnishing. Clean and wash the tomatoes
2
Drain the potatoes, allow to evaporate and cut in half lengthwise. Heat the oil in a large pan. Fry the potatoes for 8-10 minutes until they are brown all around. Approx. 5 minutes before the end of the cooking time, add meat loaf and fry.
3
Add beans and tomatoes and fry for approx. 3 minutes. Stir in crème fraîche and mustard and add stock. Season with salt and pepper. Sprinkle with chopped oregano, bring to the boil again briefly and garnish with oregano