Refined Cordon Bleu Meatloaf Under Hood Of Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 onion (s), finely diced
- 125 grams bacon
- 1 kg minced meat, mixed
- Salt and pepper, black, from the mill
- Paprika powder, hot as rose
- oregano
- Spice mix for minced meat
- 3 egg (s)
- 3 tablespoon breadcrumbs
- 1 tablespoon, heaped mustard
- 1 red pepper (s), finely diced
- 4 slices Gouda, medium-aged
- 4 slices cooked ham
- 1 kg potato (s)
- 0.5 ½ cup sour cream
Print Recipe
Pin Recipe Instructions
- Sweat the diced ham and onion in a pan. After a few minutes add the diced paprika. Then knead the mixture together with the minced meat, breadcrumbs, an egg, mustard and spices.
- Roll out the meatloaf dough on baking paper or spread it with your hands to an area of approx. 30 x 25 cm. First top with boiled ham and then with cheese slices. Make sure that you leave a little space around the edge. Using the baking paper, carefully roll up the roast lengthways, press the open ends shut and place the roast in the center of the baking sheet.
- Peel the potatoes, wash them, grate them coarsely, mix in the remaining 2 eggs, season with salt, pepper and nutmeg. Share the crowd.
- Stir under half of the sour cream and spread on the meat loaf, pressing down well. Bake at 200 ° convection, 1st rail, for about 40 minutes. Then cover with aluminum foil and bake for another 20 minutes.
- Heat the oil in a pan and add the remaining potato mixture in portions with a tablespoon. Fry golden rösti while turning.
- Cut the roast into slices and serve with the hash browns and a mixed salad or yoghurt dip.
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