Stuffed Meatloaf with Fried Potatoes

For the filling: Remove the outer leaves of cabbage, cut out the thick vein, rinse, drain and finely chop. Heat 2 tablespoons oil in a large skillet, add the cabbage and cook stirring until crisp-tender, about 3 minutes. Add the stock, cover and simmer over low heat until very tender, 10-12 minutes. Season with salt and chili powder. Add the toasted almonds and mix.

Preheat the oven to 180°C (approximately 350°F) convection.

For the meatloaf: Peel the onions and chop finely. Tear the rolls into large pieces and soak in lukewarm water. In a large bowl mix the ground beef with the onions, the eggs, the parsley, the well squeezed rolls, salt and plenty of pepper and knead to combine. Divide mixture in half, place on a greased baking sheet and flatten slightly to an oval. Make in trough down the center and spoon the filling into it. Top with the remaining meat mixture squeeze the edges and form the whole into a loaf. Cover with the sliced ​​almonds. Cover with aluminum foil and bake until the juices run clear when the loaf is pierced,  about 1 hour. Uncover during the final 10-15 minutes to brown the top.

For the potatoes: peel the potatoes and cut them crosswise into thick slices. Heat oil in a large skillet and saute the potatoes until golden brown. Season with salt and pepper.