Meatloaf with Red Cabbage Salad

For the meatloaf: Soak the bread in lukewarm water. Preheat the oven to 200°C (approximately 390°F). Peel the shallot and garlic, chop finely. Heat 1 tablespoon oil in a skillet and saute the shallot and garlic until translucent. Remove from heat and let cool slightly.

Squeeze the bread to get rid of extra moisture and transfer to a bowl with the ground beef, egg, bread crumbs, shallots and garlic and mustard. Generously season with salt and pepper and mix well. Shape the meat mixture into a 10-12 cm (approximately 4 - 4 1/2-inches) in diameter. Heat butter in a roasting pan and sear the meat on all sides. Place in the oven and roast 35-40 minutes until cooked through.

For the salad:  tRisne the red cabbage, quarter and remove the hard core and cut the cabbage into thin strips or grate on a box grater. Rinse 1orange, pat dry, zest and squeeze the juice. Transfer to a bowl along with the vinegar and honey. With a paring knife, following the curve of the fruit and working over a bowl cut off the peel and white pith from the remaining orange. Cut in between the membranes to release the fruit and cut into bite-size pieces. Drain the lingonberries and mix with the cabbage, the orange segments and orange vinaigrette. Let stand 30 minutes.