Cut the meat loaf into cubes and fry in a pan with a little oil. Cut the onions into half rings, drain the mushrooms and add both to the fried meat loaf. Fry everything together for a few more minutes, until the onions are slightly translucent. Then add the cream. I like to use 400 ml of cream because I like to have a little more sauce on my plate. But it can also be just 200 ml - whatever you want. Add a well-heaped tablespoon of herb creme fraiche, season with a dash of ketjab manis, salt and pepper.
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