Meatloaf with Potato Topping
Ingredients
- For the meat loaf
- 1 day-old White roll
- 150 grams Feta
- 125 grams pickled red paprika (from a jar)
- 1 Zucchini
- 3 Tbsps vegetable oil
- salt
- freshly ground peppers
- 1 onion
- 1 garlic clove
- 1 Tbsp finely chopped parsley
- 750 grams mixed Ground meat
- 2 eggs
- 2 tsps Mustard
- 400 grams waxy potatoes
- vegetable oil (for brushing)
- For the vegetables
- 3 carrots
- 150 grams Green beans
- 2 shallots
- 2 Tbsps butter
- 150 milliliters vegetable stock
- to garnish
- 3 parsley
Preparation steps
Soak the bread in lukewarm water. Cut the feta cheese into cubes. Drain the peppers and cut into pieces.
Rinse the zucchini, pat dry, cut lengthwise into slices and fry in 2 tablespoons oil. Remove, drain on paper towels, season with salt and pepper and set aside.
Peel the onion and garlic. Finely chop the onion and press the garlic. Sauté in hot oil briefly. Rinse the parsley, coarsely chop, add to the onions and garlic and set aside to cool.
Squeeze out the bread and knead well with the ground meat, onion, garlic, parsley, eggs, and mustard and season with salt and pepper.
Divide the meat mixture in half. Place 1/2 on a baking sheet lined with parchment paper. Spread the zucchini slices over the meat down the center of the loaf, leaving a small border around the outside.
Mix the peppers and cheese into the rest of the meat mixture and spread on top of the zucchini layer, forming the loaf. Preheat the oven to 200°C (approximately 375°F).
Peel the potatoes, coarsely grate, season with salt and pepper and spread the mixture on top of the loaf. Bake on the middle shelf for about 40-45 minutes. Baste the loaf occasionally with a small amount of oil.
Meanwhile, peel and cut the carrots into diagonal slices. Rinse and trim the green beans and cut in half. Peel the shallots and cut into quarters.
In a pan, melt the butter, add the vegetables and sauté for 2-3 minutes. Pour in the broth and cook over medium heat for 7-10 minutes. Arrange the finished meat loaf with the vegetables on a platter and serve garnished with parsley.
