Baked Potato and Zucchini Puree with Meat Loaf and Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 500 g zucchini
- 100 ml milk
- 50 g butter
- 3 teaspoons salt
- nutmeg
- 250 g meat loaf
- 3 medium onion (s)
- 1 large beefsteak tomato (s) or 3 regular tomatoes
- Seasoned Salt
- 150 g cheese, rated
- Fat for frying
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and zucchini, cut into pieces and cook in salted water until cooked. When they are soft, pour off the water, then puree.
- Warm the milk with the butter and whip into the puree, season with salt and nutmeg. Spread the mixture in a baking dish.
- Cut the meatloaf into small cubes and distribute evenly over the puree. You can leave out the meat loaf, then vegetarians will also like it.
- Then cut the onions into thin slices and roast them with fat in the pan. Then put these on the meat cheese cubes. Then cut the tomato into slices and place on the onions, season with herb salt. Finally sprinkle with the grated cheese. Bake at 150 ° C (fan oven) for about 30 minutes.
- A fresh salad goes very well with it.
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