John Myers
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Colorful Meatloaf Under Hash Brown and Tomato Dip
The perfect colorful meatloaf under hash brown and tomato dip recipe with a picture and simple step-by-step instructions.
for the meatloaf
- 1 Can Corn – drained
- 1 Red pepper – dice
- 1 Green bell pepper – dice
- 2 Chopped onions
- 1 Solo garlic – chopped
- 4 Stems Marjoram leaves plucked from the stems
- 2 tbsp Bautzen mustard
- 2 Eggs
- 4 tbsp Water
- 9 tbsp Breadcrumbs
- 1 kg Minced beef
- Salt
- Pepper from the grinder
- 1 tsp Hot peppers are hot
for the rösti blanket
- 400 g Potatoes
Tomato dip
- 2 Chopped onions
- 4 Tomatoes cut into cubes
- 3 tbsp Bianco balsamic vinegar
- 1 tbsp Oil
- 1 tbsp Tomato paste
- Salt pepper
- Knead the minced meat, corn, chopped onion and garlic, diced paprika, breadcrumbs, water, marjoram, mustard and eggs in a bowl and season, put the mixture on a baking sheet brushed with oil and form a roast.
- Peel the potatoes and grate them with the food processor, season with salt, mix and distribute on the roast – press down a little. Brush the grated potatoes with 2 tablespoons of oil and bake for 90 minutes in a preheated oven at 170 ° C convection / 200 ° C top and bottom heat
- For the tomato dip, heat 1 tablespoon of oil in a saucepan, sauté the onion, add the tomato paste, sweat and deglaze with vinegar. Mix in the tomatoes and season with salt and pepper
- Arrange on plates. With a green salad
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