Meatloaf with Herbs in Roaster – Served with Butter, Parsley and Kohlrabi

Summary

Prep Time	30 mins
Cook Time	1 hr
Total Time	1 hr 30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 6)

Ingredients

For the meat:

For the sauce:

water
eef broth, instant
Cornstarch
red wine

For the vegetables:

Meatloaf with Herbs in Roaster – Served with Butter, Parsley and Kohlrabi

Instructions

Preheat the oven to 200 ° top and bottom heat.
Meatloaf:
Put all ingredients in a bowl and mix well with an electric mixer. Then shape a loaf in the form of bread and roll it in breadcrumbs. The roaster can - but does not have to - be greased with margarine. Place the minced loaf in the roaster and place the lean strips of bacon on top. Roast in the oven on the lower rack for 50 - 60 minutes.
Take the meatloaf out of the roaster and keep warm. Deglaze the roast with water, pass through a sieve and bring to the boil, add the beef stock and possibly red wine. Thicken with potato flour mixed in cold water. If necessary, season with salt and pepper.
Kohlrabi:
Cut the kohlrabi into sticks. Put the butter in a saucepan over a medium flame, stir briefly, deglaze with 150 ml water. Add salt and nutmeg and stew for about 12 minutes until al dente. Mix the rest of the water with the starch, bind the kohlrabi with it. Fold in a good trick of butter and the chopped parsley.
Potatoes go well with it.

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