Meatloaf with potatoes

Ingredients for 3 servings:

• 500 g minced meat, mixed
• 1 bread roll, soaked in water
• 1 tbsp oat flakes
• 1 egg(s)
• oregano
• salt and pepper
• 6 m.-sized potatoes
• 2 carrots
• 1 tsp oil or fat
• little water
• 1 bay leaf, if desired
• possibly vegetables of your choice
• herbs of your choice
• possibly curry
• possibly garlic
• 1 cup of cream, if desired

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

from a roasting pan or on a baking tray, easy and quick

Mix the minced meat, egg, and squeezed-out bread roll with the spices and knead into a dough. Peel the potatoes and carrots, and cut them into slices or wedges. Lightly brush a roasting pan or small baking sheet with a little fat or oil. Divide the meat mixture into one or two meatballs and place them in the roasting pan or on the baking sheet. If it’s one meatball, place it in the middle. If there are two (this distributes the cooking fat better), place more towards the edges. Arrange the potato and carrot slices around the meatballs and add a little water. Not too much, add more water instead. The potatoes will absorb the fat and water that renders the meatloaf, making them tender and crispy. If you have some, you can add a bay leaf to the roasting pan. Turn the potatoes once or twice during cooking to ensure the water-fat mixture is evenly distributed. Roast in a preheated oven at 170°C (convection oven) for approximately 45-60 minutes (depending on whether the meatloaf is in two pieces or whole). Serve with a cauliflower salad or similar dish with plenty of salad dressing. Tips: Leeks, kohlrabi, peppers, or other vegetables can also be added to the roasting pan. This dish is highly versatile; the vegetables also taste great seasoned with rosemary, garlic, frozen herbs, or curry. If you’d like a sauce, simply add a cup of cream at the end and season to taste. The roast is also delicious served cold as a snack.