John Myers
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Meatloaf with Bacon Mashed Potatoes and Fresh Spinach
The perfect meatloaf with bacon mashed potatoes and fresh spinach recipe with a picture and simple step-by-step instructions.
For the mashed potatoes
- 2 P Bacon slices
- 3 Pc. Eggs
- 30 g Parniermehl
- 1 Pc. Onion
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tbsp Butter
- 1 teaspoon Worcester sauce
- 10 Pc. Floury potatoes
- 1 teaspoon Salt
- 1 pinch Pepper
- 0,5 teaspoon Nutmeg
- 20 g Butter
- 30 Milliliters Milk
For the spinach
- 1 pack Fresh spinach leaves
- 2 Pc. Garlic
- 1 Teaspoon (level) Nutmeg
- Salt
- Pepper
- 2 tbsp Olive oil
- 2 Boil the eggs firmly (approx. 8 minutes) Peel and chop the onions, heat the butter in the pan and then sweat the onions in it. Mix the minced meat with the remaining ingredients (excl. Bacon), add the onions and knead well
- Preheat the oven to 200 degrees circulating air. Lay out the bacon on baking paper (in two rows) then shape 2/3 of the minced meat mixture so that it fits the size of the bacon. Make two small hollows and place the boiled and peeled eggs in them. Place the remaining minced meat over it like a blanket and rub the “joint” between the two minced meat pieces with your fingers. Then roll the meatloaf in baking paper so that it is completely surrounded by bacon. Now “bake” the meatloaf in a baking dish or tube for 1 hour. If you use a roast tube, you should cut it in lightly and cut it open completely in the last ten minutes so that the meatloaf gets color.
- 30 minutes before the end of the cooking time of the meatloaf, add the water, add salt, peel the potatoes and cook.
- 15 minutes before the end of the cooking time, heat the olive oil in a pan, press in the garlic (until it takes on a slight color) and add the nutmeg. Then add the washed spinach leaves to the pan. This disintegrates immediately within three minutes. Season to taste with salt and pepper, reduce the heat and keep warm until serving
- Ideally, the meatloaf is ready at the same time as the potatoes. Take the meatloaf out of the oven, cover and let rest. In the meantime, pour the butter, salt, pepper and nutmeg over the potatoes and pound them into small pieces. Warm the milk lukewarm and gradually stir in until you have a creamy mashed potato.
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