Herb Meatloaf

Ingredients

• 800 g mixed ground meat (fine)
• 200 g veal patty
• 1 large onion
• 20 g butter
• 2 rolls (from the day before)
• 2 Eggs
• 2 tbsp Tomato paste
• 1 tsp Mustard
• 2 tbsp butter
• 2 bunches parsley

Instructions

1. 1.

   Soak the rolls in warm water. Peel and finely chop the onion, then sauté it in butter until translucent. In a bowl combine the ground meat with the onion, patty, well-drained roll, egg, tomato paste, mustard, and seasonings; knead thoroughly. Wash, dry, and finely chop the parsley, reserving one‑third for sprinkling. Divide the meat mixture into three parts: mix one part with parsley, halve another part with parsley again. Shape each portion into a loaf about 18–20 cm long and 6–8 cm wide. Layer the loaves in a greased loaf pan—parsnip layer first, then plain, then parsley, then plain—pressing lightly between layers. Bake at 180 °C for about 60 minutes. Remove, carefully loosen from the pan, spread butter on top, sprinkle with remaining parsley, and serve on a plate.

2. 2.

   The Herb Meatloaf tastes especially good warm with potatoes and cream sauce or cold on a roll with salad.