Meatloaf with Mashed Potatoes

Ingredients

• 500 g ground beef
• 1 onion
• 1 Garlic clove
• 1 tsp butter
• 1 Römertorte (cumin mixed roll)
• 1 egg
• 1 yolk
• breadcrumbs (as needed)
• Salt
• Pepper
• 1 tsp Sweet paprika powder
• 300 g frozen carrot-pea mix
• 100 ml Vegetable broth
• 1 packet mashed potato powder (for 500 ml water and 250 ml milk)
• 1 kg sweet potatoes (starchy, boiling type)
• 0.125 l hot milk
• nutmeg
• Salt
• Pepper
• butter (to taste)
• 1 large onion
• 100 g frozen soup vegetables
• 1 tbsp butter
• 1 tsp sugar
• 0.25 l dark beer
• 250 ml meat broth
• dark sauce thickener (as needed)
• parsley (for garnish)

Instructions

1. 1.

   Soak the roll in warm water for the meatloaf. Finely chop the onion and garlic and sauté them in butter. Squeeze out excess liquid from the roll, then mix it with the onion mixture, ground beef, paprika powder, eggs, and breadcrumbs if needed to form a dough. Season with salt and pepper. Fill a small loaf pan and bake at 180°C for about 60 minutes.

2. 2.

   Meanwhile, wash the potatoes and boil them in plenty of salted water until tender. Sauté the soup vegetables and chopped onion in butter, sprinkle with sugar, lightly caramelize, then deglaze with beer and broth. Simmer covered for 20–30 minutes. Strain the sauce through a sieve and thicken with sauce thickener.

3. 3.

   Steam the remaining vegetables briefly in a little broth until al dente. Peel the potatoes, mash them with a potato masher, stir in hot milk until smooth, and season with salt, pepper, nutmeg, and butter to taste. Remove the loaf from the oven, break it out of the pan, and slice.

4. 4.

   Arrange two slices on each plate, add some vegetables and mashed potatoes, pour sauce over, and garnish with parsley before serving.