Meatloaf 'Königsberg' – with capers and dill

Ingredients for 6 servings:

• 1 roll (from the previous day)
• 2 onions
• 300 g potatoes (cooked; preferably cold – from the day before)
• ½ bunch of dill
• 700 g minced meat (half + half)
• 1 egg(s)
• 2 tbsp capers
• salt and pepper
• 2 tbsp butter (softened)
• 1 tbsp flour
• 100 ml white wine
• 200 ml meat broth (instant)
• 100 ml milk
• 100 g cream
• Nutmeg (grated)
• 2 tbsp capers, possibly 3 tbsp
• 300 g beetroot, (jar)
• ½ cucumber(s)
• 3 tbsp vinegar, white wine
• 4 tbsp oil
• 1 pinch(s) of sugar
• some lemon juice, freshly squeezed
• Cress (for decoration)
• 2 tbsp water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

….. and a salad of beetroot and cucumber

Soak the bread rolls in water. Peel and finely dice the onion. Cut the potatoes into 1 cm cubes. Rinse the dill and finely chop the tips. Preheat the oven to 200°C. Knead the minced meat, half of the diced onion, egg, potatoes, dill, the well-squeezed bread roll, and the capers together. Season with salt and pepper. Shape the dough into a round loaf, place it on a greased baking sheet, and brush with a little butter. Bake in the oven at 200°C for 60 minutes. Meanwhile, heat the remaining butter in a saucepan and sauté half of the remaining diced onions until translucent; do not brown. Dust with flour and continue stirring. Gradually add the wine, broth, milk, and cream, stirring constantly, until a smooth sauce forms. Simmer this sauce, supervised, for about 5 minutes. Season to taste with salt, pepper, nutmeg, a pinch of sugar, and a few drops of freshly squeezed lemon juice. If you like, add more capers to the sauce for even more flavor. For the dressing: Mix the vinegar, 2 tablespoons of water, oil, and the remaining diced onion. Season to taste with salt, pepper, and a pinch of sugar. Slice or wedge the beetroot. Peel the cucumber and halve it lengthwise. Deseed and finely dice. Pour the dressing over the beetroot and diced cucumber and mix. Serve in small glass bowls and sprinkle with cress, if desired. Remove the roast from the oven and cut into “pie slices.” Arrange on flat plates with the sauce and salad. Tip: My flat dinner plates are large enough to fit the small bowl of salad. I added a small sprig of dill as a garnish. It looked very pretty.