Photo and recipe by voresmad.dk

Meatloaf with baked onions, potatoes and vegetable salad

A delicious meatloaf recipe using minced pork and bacon. Serve with baked onions, baked potatoes and raw beetroot with dressing

by voresmad.dk

Ingredients
For 4

Meatloaf
500 g minced pork, 10%
½-1 tsp salt
¼ tsp pepper
1 tbsp fresh thyme or 1 tsp dried
1 egg
2-3 cloves garlic
1 onion, approx 100 g
1 dl wheat flour
2 dl water or stock
4 slices bacon

Baked potatoes and onion
4 baked potatoes, approx. 800 g
4 medium-sized onions, approx. 450 g
1 tsp oil
Pinch of thyme if desired

Vegetable salad
1 large beetroot, approx. 300 g
2 medium-sized carrots, approx. 150 g
2 medium-sized apples, approx. 250 g
½ lemon
½ dl whipping cream, 18% fat
3 tsp sugar

Approx. 1¼ hours, incl. 1 hour in the oven

Method:

Meatloaf
1 Mix the meat with salt, pepper, thyme, egg, crushed garlic, grated onion and flour.
2 Add the liquid.
3 Put the loaf in the middle of a roasting tray.
4 Cover with bacon slices.
Baked potatoes and onion
1 Scrub the potatoes and peel the onions.
2 Cut slits in the potatoes and onions and arrange them around the meatloaf facing upwards.
3 Brush the slit surfaces with oil and sprinkle with salt and thyme if desired.
4 Place the roasting tray in a cold oven. Switch on the oven to 200 degrees and allow to cook for 45-60 minutes.

Vegetable salad
1 Mix together the juice from the lemon, whipping cream and sugar. Allow to stand and thicken.
2 Cut the beetroot, carrots and apples into matchstick-thin pieces or grate them according to preference. Mix with the dressing.

Use a skewer to check that the meat is cooked through. The juices should be clear.

Tips

  • The meatloaf recipe can be tweaked by adding freshly chopped herbs, coarsely grated carrots and celery, coarsely grated courgettes, sliced leeks or fried mushrooms.
  • Up to 300 g coarsely grated courgettes can be mixed in the meatloaf as above. The recipe will then serve 6.
  • Boiled peas can be served as an alternative to the salad.
  • Instead of baked onions and potatoes, you can use oven-baked root vegetables.

ENERGY DISTRIBUTION
Energy distribution and content per person
Protein 24%
Carbohydrates 47%
Fat 30%
2499 kJ – 597 kcal