Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g meat loaf
- 4 onion (s)
- 3 bell pepper (s)
- 1 can corn
- 1 large can (s) mushrooms
- 0.5 liter ½ vegetable stock
- 2 tablespoon flour
- 1 tube tomato paste
- 1 tablespoon butter, or margarine
- a bit salt
- pepper
- Paprika powder
- some stalks parsley
- 250 g spaetzle
Print Recipe
Pin Recipe Instructions
- Dice the meat loaf. Peel the onions, cut into wedges. Wash, core and cut the peppers into small pieces.
- Heat the fat in a high pan, fry the meatloaf together with the onions. Add the pepper pieces and mushrooms and sauté with them. Stir in the tomato paste and flour with the whisk, deglaze with the stock and then bring to the boil. Add the corn, simmer for 10 minutes and season with salt, pepper and paprika powder.
- Prepare the spaetzle according to the instructions on the packet and mix with the parsley.
- Arrange and serve the pan separately or together with the spaetzle as desired.
- Alternatively, mashed potatoes can also be chosen as a side dish.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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