Meatloaf with Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g minced meat, mixed
- 1 roll soaked in water
- 1 tablespoon oatmeal
- 1 egg (s)
- oregano
- salt and pepper
- 6 medium potato (s)
- 2 carrot (s)
- 1 teaspoon oil or fat
- little water
- 1 bay leaf, possibly
- possibly vegetables your choice
- possibly herbs your choice
- possibly curry
- possibly garlic
- 1 cup cream, possibly
Print Recipe
Pin Recipe Instructions
- Mix the minced meat, egg and squeezed bread roll with the spices and work into a dough. Peel the potatoes and carrots, cut into slices or wedges.
- Lightly brush a roasting pan or a small baking tray with a little fat or oil with a brush. Divide the meat dough into one or 2 balls and place in the roaster or on the baking sheet. If it`s a knock, give it to the middle. If there are two (this will help distribute the frying fat), add more to the edge. Place the potato and carrot slices around them and pour a little water over them. Not too much, better refill.
- The fat from the meatloaf and the water soak up the potatoes and become cooked and crispy. If you have, you can put a bay leaf in the roasting pan. Turn the potatoes once or twice during the cooking time so that the water-fat mixture is well distributed.
- Fry in a preheated oven at 170 ° C for approx. 45 - 60 minutes (depending on whether the meatloaf is divided in two or whole).
- Serve with a cauliflower salad or something similar with a lot of salad sauce.
- Tips: Leeks, kohlrabi, peppers or other vegetables can also be placed in the roaster. The dish is very variable, so the vegetables also taste flavored with rosemary, garlic, herbs (frozen) or curry.
- If you want a sauce with it, simply add a cup of cream at the end and season to taste.
- The roast also tastes cold as a snack.
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