Meatloaf with Potatoes and Mushroom Sauce

For the meatloaf, soak roll in 125 ml (approximately 1/2 cup) lukewarm water, squeeze well and mix thoroughly with the egg and ground meat. Peel the onion and garlic, chop finely and knead into the meat mixture. Season with salt and pepper. Rinse chives and parsley, shake dry, chop and knead with the meat mixture. Form into a loaf.

Peel the potatoes and dice. Line a baking sheet with aluminum foil and brush with olive oil. Place meatloaf on top and lay potatoes all around the meatloaf. Drizzle with the juice of one lemon. Drizzle with oil and roast in the oven at 175°C (approximately 350°F) about 45 minutes.

Meanwhile, for the sauce, heat the butter. Trim mushrooms, cut into slices and fry in butter. Deglaze with the broth. Mix yogurt with cream and egg yolk and stir into the mushrooms. Mix with salt and pepper. Cut chives into rolls and stir in.