Cranberry Meatloaf
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 roll
- 125 ml milk, lukewarm
- 30 g pine nuts
- 3 sprigs rosemary
- 2 shallot (s)
- 2 tablespoon olive oil
- 500 g minced meat, mixed
- 1 egg (s)
- 60 g cranberries, dried
- salt and pepper
- 4 slices bacon
- 800 g savoy cabbae
- 1 tablespoon butter
- 250 ml whipped cream
- Nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- Cut the bun into slices and soak in milk for 10 minutes. Then knead with your hands. Toast the pine nuts. Chop a third of the rosemary needles. Finely dice the shallots. Stew half of the shallots and the chopped rosemary in 1 tablespoon of hot oil for 2 minutes.
- Mix everything with the mince, egg and cranberries. Salt, pepper and shape into a roast with damp hands. Spread the rest of the rosemary on top, wrap the loaf in bacon and rub in 1 tablespoon of oil.
- Place the meatloaf on a baking sheet lined with baking paper and bake for 45 minutes in the lower third of the preheated oven at 200 Β° C (convection not suitable).
- Cut the savoy cabbage into strips. Cook in salted water for 8 minutes, then quench.
- Briefly sautΓ© the remaining shallots in the butter. Pour in 100 ml of water and cream and reduce to half. Squeeze out the savoy cabbage, add it and season with salt, pepper and nutmeg.
- Let the meatloaf rest for 5 minutes, then cut it into slices and serve with the creamy sausage. Boiled potatoes go well with it.
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