John Myers
Cordon Bleu Meatloaf with Potato Crust
The perfect cordon bleu meatloaf with potato crust recipe with a picture and simple step-by-step instructions.
- 1 kg Ground beef
- 1 Medium onion
- 1 disc Toast
- 2 tsp Mustard
- 1 Egg
- 2 tsp Oregano
- 1 tsp Sweet paprika
- Salt
- Pepper from the grinder
- 6 Discs Boiled ham
- 250 g Gouda cheese
Potato crust
- 500 g Potatoes
- 1 Egg
- Salt
- Nutmeg
- Preheat the oven to 200 ° C.
- Peel the onion and dice finely. Soak the toast and squeeze it out well. Knead the ground beef with the onion cubes, bell pepper, egg, toast, mustard and oregano. Season with salt and pepper vigorously. Roll out the mince on baking paper into a rectangle (28 x 30 cm). Cut off the rind from the Gouda cheese, cut into 4 long pieces. Top the mince with ham, then with Gouda cheese. Leave an edge of 2 cm free. Roll up from the long side. Fold in open ends and press together. Place on a baking sheet lined with baking paper or in a coated baking dish.
- Peel, wash and roughly grate the potatoes and mix with the egg. Season with salt and a little nutmeg. Distribute the potato mixture evenly on the chopping roller and press down. Then bake in the oven for about 50-60 minutes. Cover if necessary after 40 minutes.
- Potato hash browns, sour cream and a green salad taste great with it.
Facebook Comments