Meat loaf with mashed potatoes and fried onions

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 tbsp oil
• 1 tbsp butter
• 1 onion(s)
• 1 garlic clove(s)
• 1 bunch of parsley
• 1 roll(s), stale
• some milk, lukewarm
• 1 tbsp mustard, hot or medium hot
• e.g. salt and pepper
• marjoram
• some nutmeg
• 2 eggs
• 3 tbsp breadcrumbs
• 700 g floury potatoes
• ¼ liter milk, hot
• 30 g butter
• Nutmeg, freshly grated
• Salt
• 2 onions
• 1 tbsp flour
• ¼ liter oil for frying

Instructions

Working time approx. 55 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 40 minutes

classic

Peel and dice the onion, pick and chop the parsley. Soak the bread roll in the warm milk. Finely chop the garlic. For the meatballs, briefly sauté the onion and parsley in oil and mix with the minced meat along with the squeezed-out bread rolls and the finely chopped garlic clove. Add the mustard, eggs, pepper, marjoram, and nutmeg and mix everything well. If the meat mixture is too soft, stir in some breadcrumbs. Form the meatballs, roll them in breadcrumbs, and fry slowly on both sides in hot oil until golden brown, finally adding a little butter. For the mashed potatoes, boil the potatoes with their skins on in salted water for about 25 minutes until soft, drain and allow to cool, peel, and press through a potato ricer. Bring the milk to a boil with the salt and nutmeg and stir into the potato mixture. Finally, stir in the knob of butter. Season to taste. For the fried onions, peel the onions, slice them into thin rings, lightly dust with flour, and fry in hot oil until crispy and brown. Drain well on kitchen paper. Serve the meatballs with mashed potatoes and fried onions.