Quick Schupfnudelgratin with meat loaf

Name: Quick Schupfnudelgratin with meat loaf
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 TABLESPOON Oil; 500 g fresh pasta; 250 g Meatloaf; 1 package (500 g) deep-frozen creamy king vegetables; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Emmental cheese

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 TABLESPOON Oil
500 g fresh pasta
250 g Meatloaf
1 package (500 g) deep-frozen creamy king vegetables
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Emmental cheese

Directions

1
Heat the oil in a large frying pan and fry the potato noodles for about 5 minutes, turning them over. Cut Leberkäse into pieces (approx. 1 x 2 cm). Remove the potato noodles from the pan. Fry the Leberkäse in the same pan for about 5 minutes, turning it over and taking it out. Boil up deep-frozen vegetables in a wide saucepan with 3-4 tbsp.
2
water at medium heat, stir in between. Add meatloaf and potato noodles to the vegetables and mix. Season to taste with salt and pepper and place in an ovenproof casserole dish (approx. 18 x 30 cm). Grate the cheese and spread over it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes, remove from oven.