Meatloaf with Savoy Cabbage and Cheese Crust
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 roll, stale
- 8 leaves savoy cabbage
- 2 onions)
- 1 egg (s)
- 800 g minced meat
- salt
- Black pepper
- marjoram
- 1 tablespoon mustard, Rottiseur
- 6 slices bacon
- 150 g cheese, rated
- 100 g crème fraîche
Print Recipe
Pin Recipe Instructions
- Soak the bun in water. If necessary, cut the middle ribs of the savoy cabbage leaves flat and blanch the leaves in boiling water for 2 minutes, drain and drain. Pat the leaves dry.
- Preheat the oven to 160 °.
- Peel and dice the onions. Mix half of the onions, the egg and the squeezed roll with salt, black pepper and marjoram, knead in the minced meat, season to taste. Shape the minced meat into an elongated loaf and place in a greased baking dish. Cover the loaf with the cabbage leaves, seasoning each layer with salt and pepper. Place the bacon over the cabbage leaves.
- Put the form in the preheated oven and bake for about 60 minutes.
- If the bacon browns too much, cover the roast with aluminum foil.
- Mix the grated cheese with the creme fraiche. Spread the mixture on the roast, turn the oven temperature up to 200 ° and bake the roast for about 15-20 minutes.
- This goes well with mashed potatoes.
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