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Ingredients
Meatloaf with Almonds
- For the meatloaf
- 5 slices Toast (toasted)
- 100 milliliters milk
- 2 onions
- 2 Tbsps butter
- 400 grams mixed Ground meat
- 80 grams peeled almonds
- 3 eggs
- salt
- peppers
- 1 pinch Nutmeg
- 1 pinch ground allspice
- Fat (for greasing)
- 50 milliliters Whipped cream (min. 30% fat content)
- For the salad
- 100 grams mixed Lettuce (such as Frisée lettuce, arugula)
- 150 grams Cherry tomatoes
- 1 small onion
- 5 Tbsps Canola oil
- 3 Tbsps white balsamic vinegar
- salt
- peppers
Preheat oven to 200°C (approximately 400°F).
For the meatloaf, soak toast in milk. Peel onions and cut into rings. Saute in hot butter until translucent and cool slightly. Squeeze toast and mix with meat. Add eggs, onions and almonds. Knead very well with both hands. Season with salt, pepper, nutmeg and allspice.
Grease loaf pan with about a 1 liter (approximately 4 cups) capacity and fill with meat mixture. Bake in preheated oven on lower rack for 1 hour and 15 minutes.
For the salad, rinse lettuce and shake dry. Rinse cherry tomatoes and cut in half. Peel onion and cut into rings. Mix oil with vinegar and season with salt and pepper.
When 10 minutes of cooking remain, brush meatloaf with heavy cream and let brown.
Place salad in a bowl and drizzle with dressing. Remove meatloaf from pan, slice and serve.