Almond Meatloaf

Ingredients

• 5 slices of toast bread (untoasted)
• 100 ml milk
• 2 onions
• 2 tbsp butter
• 400 g mixed ground beef
• 80 g peeled almond kernels
• 3 eggs
• Salt
• Pepper (freshly ground)
• 1 pinch nutmeg
• 1 pinch ground allspice
• fat for greasing the pan
• 50 ml Heavy Cream (at least 30% fat)
• 100 g mixed leafy salad (e.g., frisée, arugula)
• 150 g cherry tomatoes
• 1 small onion
• 5 tbsp Rapeseed Oil
• 3 tbsp white balsamic vinegar
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Preheat the oven to 200°C with fan and top heat.

2. 2.

   Soak the toast bread in milk. Peel and slice the onions into rings. Sauté them in hot butter until translucent, then let cool slightly. Drain the bread and mix it with the ground beef. Add eggs, onions, and almonds; knead thoroughly by hand. Season with salt, pepper, nutmeg, and allspice.

3. 3.

   Grease a loaf pan with about 1 liter of fat and fill it with the meat mixture. Bake in the preheated oven on the lower rack for approximately 1 hour and 15 minutes.

4. 4.

   Meanwhile, wash and dry the salad leaves. Rinse the cherry tomatoes and halve them. Slice the small onion into rings. Whisk rapeseed oil with vinegar and season with salt and pepper to make a dressing.

5. 5.

   Ten minutes before the end of baking, brush the top of the meatloaf with heavy cream and allow it to brown.

6. 6.

   Serve the salad in bowls, drizzle with dressing, remove the loaf from the pan, and slice into thick rounds.