John Myers
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Meatloaf with Boiled Potatoes and Vegetables
The perfect meatloaf with boiled potatoes and vegetables recipe with a picture and simple step-by-step instructions.
roast meat
- 4 piece Bun old
- 4 piece Onions
- 2 piece Garlic cloves
- 2 kg Beef tartare
- 4 piece Eggs
- 3 piece Bell peppers (red, yellow, green)
- 1 tbsp Tomato paste
- 1 bunch Parsley
- 2 piece Chili peppers
- 1 pinch Salt
sauce
- 1 kg Beef soup meat
- 1 tbsp Oil
- 2 piece Onions
- 1 piece Clove of garlic
- 1 piece Soup greens fresh
- 1 tbsp Tomato paste
- 1 shot Red wine
- 1 pinch Salt
- 1 pinch Sugar
- 5 l Water
- 1 piece Lemon
Side dishes
- 1 kg Potatoes
- 250 g Sugar snap
- 1 piece Onion
- 1 shot Olive oil
- 1 tsp Tomato paste
roast meat
- For the meatloaf, soak the rolls and squeeze them out. Peel and finely chop the onions and garlic cloves. Chop the chili peppers and a little parsley. Then clean the peppers and cut into small cubes. Put the eggs, tomato paste and salt in a bowl and mix everything together.
- Gradually add the tartare and mix again. Shape the mixture into a roast and place in a roasting pan. Then put the meatloaf in the oven at 220 ° C for about 2 hours.
sauce
- For the sauce, fry the meat of the soup on the bone in oil and then remove it from the pot. Clean and fry the onions, a clove of garlic, the soup greens and a chilli pepper. Add a little tomato paste and deglaze with a little red wine. Season the whole thing with salt and a little sugar.
- Add the meat again, fill the pot with 5 liters of water and let everything simmer for 2 hours. Then put the meat in a colander and let the liquid simmer in the saucepan until it becomes creamy. Season to taste and, if necessary, refine with a little fresh lemon.
potatoes
- Peel the potatoes and cook them in salted water. For the vegetable side dish, peel fresh peas from the pods. Peel the onions, chop them finely and fry them in a little olive oil and tomato paste. Add the peas and sauté briefly. Season everything to taste and season to taste.
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