John Myers
Ingredients for 4 servings:
- 300 g meatloaf
- 600 g potatoes, cooked, possibly from the previous day
- 300 g raclette cheese in slices
- some butter for the mold plus some liquid for brushing
- some oil or butter
- 1 small onion(s)
- 2 garlic cloves
- 1 tbsp tomato puree
- some red wine, optional
- 1 can tomatoes, peeled (pelati), cut into pieces, approx. 400 g
- some salt and pepper
- possibly fresh herbs (e.g. rosemary)
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
If you don’t have the potatoes from the day before, cook them and let them cool. I prefer medium-sized potatoes. For the sauce, finely chop the onion and chop or press the garlic cloves. Sauté both in a pan with a little oil until translucent. Then add the tomato puree and sauté briefly. If desired, deglaze everything with a little wine and let it simmer until almost completely reduced (the wine can be omitted; it’s just for flavor, if you like). Finally, add the pelati and let it simmer gently for about 10-15 minutes. Season the sauce with pepper and salt, and herbs if desired. Peel the potatoes and cut into slices about 5 mm thick. If the meatloaf is relatively thick, cut it into slices about 5 mm thick, then cut into pieces about the same size as the potatoes. Cut the cheese into pieces, roughly the same size as the potatoes and meatloaf. Grease a baking dish with butter and pour in the tomato sauce. Then alternate the meatloaf, potatoes, and cheese in the dish. Brush everything with melted butter. Place the casserole in the preheated oven (approximately in the center) and bake at approximately 220°C (top/bottom heat) or 200°C (fan oven) for approximately 15-20 minutes. I have single-serve dishes that are perfect for one person each. This way, the food arrives nice and hot and looks great. Serve with a green salad.
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