Cranberry Meatloaf

Ingredients for 4 servings:

• 1 roll
• 125 ml milk, lukewarm
• 30 g pine nuts
• 3 sprigs rosemary
• 2 shallots
• 2 tbsp olive oil
• 500 g minced meat, mixed
• 1 m.-sized egg(s)
• 60 g cranberries, dried
• salt and pepper
• 4 slices of breakfast bacon
• 800 g savoy cabbage
• 1 tbsp butter
• 250 ml whipped cream
• Nutmeg, freshly grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Cut the bread roll into slices and soak in milk for 10 minutes. Then knead with your hands. Roast the pine nuts. Chop one-third of the rosemary needles. Finely dice the shallots. Sauté half of the shallots and the chopped rosemary in 1 tablespoon of hot oil for 2 minutes. Mix everything with the minced meat, egg, and cranberries. Season with salt and pepper, and form into a loaf with wet hands. Spread the remaining rosemary on top, wrap the loaf in bacon, and rub with 1 tablespoon of oil. Place the meatloaf on a baking sheet lined with baking paper and bake in the lower third of a preheated oven at 200°C (convection not suitable) for 45 minutes. Cut the savoy cabbage into strips. Cook in salted water for 8 minutes, then refresh. Briefly sauté the remaining shallots in the butter. Add 100 ml of water and cream and reduce by half. Squeeze out the savoy cabbage, add it, and season with salt, pepper, and nutmeg. Let the meatloaf rest for 5 minutes, then slice and serve with the creamed savoy cabbage. Serve with boiled potatoes.