Baked potato and zucchini mash with meatloaf and tomatoes

Ingredients for 4 servings:

• 1 kg potatoes
• 500 g zucchini
• 100 ml milk
• 50 g butter
• 3 tsp salt
• nutmeg
• 250 g meatloaf
• 3 m.-sized onion(s)
• 1 large beefsteak tomato(s) or 3 regular tomatoes
• herbal salt
• 150 g cheese, grated
• Fat for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

can also be prepared as a vegetarian dish

Peel the potatoes and zucchini, cut into pieces, and boil in salted water until tender. When they are tender, drain the water, then puree. Heat the milk with the butter and whisk into the puree, season with salt and nutmeg. Spread the mixture into a baking dish. Cut the meatloaf into small cubes and spread evenly over the puree. The meatloaf can be omitted, so it will also appeal to vegetarians. Then thinly slice the onions and fry them in a pan with some fat. Add these to the meatloaf cubes. Next, slice the tomato and place it on top of the onions, seasoning with herb salt. Finally, sprinkle with grated cheese. Bake at 150°C (convection oven) for about 30 minutes. A fresh salad goes very well with this dish.