Browned Meat Loaf with French Beans and Parsley Triplets

5 from 6 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people


Browned meat loaf:

  • 200 g Meatloaf
  • 0,5 tbsp Sunflower oil
  • 0,5 tsp Sweet paprika

French beans:

  • 200 g French beans
  • 1 tsp Salt
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 big pinch Freshly grated nutmeg

Parsley triplets:

  • 275 g Potatoes (triplets)
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds
  • 2 tbsp Sliced ​​parsley


  • 2 piece Radishes for garnish


Browned meat loaf:

  • Halve the liver cheese slices diagonally, fry / brown on both sides in a grill pan with sunflower oil (½ teaspoon), season with sweet paprika (1/2 teaspoon) and keep warm in the oven at 50 ° C until serving.

French beans:

  • Clean / remove the string beans, wash, drain well, cook in salted water (1 teaspoon salt) for about 10 minutes until firm to the bite, pour through a kitchen sieve, return to the hot pot and top with coarse sea salt from the mill (2 big pinches ), colored pepper from the mill (2 big pinches) and freshly grated nutmeg (1 big pinch).

Parsley triplets:

  • Peel the triplets, boil them in salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes and drain. Wash the parsley, shake dry, chop finely, spread over the cooked triplets and turn in them.


  • Serve browned meat loaf with French beans and parsley triplets, each garnished with a radish.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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