John Myers
Meatloaf with Two Varieties of Potatoes (Beaker Potatoes & Rosemary Potatoes)
The perfect meatloaf with two varieties of potatoes (beaker potatoes & rosemary potatoes) recipe with a picture and simple step-by-step instructions.
- 1 Rolls old, soaked in milk
- 1 medium sized Fresh onion
- 1 tsp Oil
- 400 g Mixed minced meat
- 1 Egg
- Salt and pepper
- 1 kg Cooked potato
- 25 g Butter
- 20 g Flour
- 250 ml Milk
- 1 tsp Chopped parsley
- 1 tsp Chopped dill
- 2 tbsp Oil
- 0,5 tsp Chopped rosemary
- Peel the onion and cut into small cubes. Steam in hot oil until translucent, allow to cool. Knead the minced meat with the soaked roll, onions and egg, season with salt and pepper.
- Shape the mince into a roast on an oiled tray. Bake in a hot oven at 200 ° C (fan oven 180 ° C) in the lower third of the oven for about 45 minutes, then leave to rest for a short time.
- Peel and slice the potatoes. For the rosemary potatoes, put half of them to one side. For the beaker potatoes: Melt the butter in a saucepan and heat the flour while stirring until the flour is light yellow. Pour in the milk, beat through with a whisk, making sure that no lumps are formed Bring the sauce to a boil, about 5 Let simmer for a minute. Season with salt and pepper. Mix in the potato slices, parsley and dill.
- For the rosemary potatoes: Heat the oil in a pan and fry the potato slices until golden brown. Add the rosemary. Take the rosemary potatoes out of the pan with a slotted spoon and drain on kitchen paper, season with salt.
- Cut the meatloaf into slices and arrange on a plate with the bell jar potatoes and rosemary potatoes and serve.
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