Meatloaf with Potatoes and Tomatoes

Ingredients

• 500 g ground meat
• 500 g Potatoes
• 1 loaf of bread (from yesterday)
• 1 egg
• 1 onion
• 1 Garlic clove
• 0.5 bunch Parsley
• 2 tsp rosemary needles
• 4 tbsp olive oil
• Salt
• Pepper
• 1 lemon
• 400 g cherry tomatoes
• 2 sprigs Rosemary

Instructions

1. 1.

   Soak the bread in 1/8 l lukewarm water, squeeze out excess liquid and mix well with the egg and ground meat. Peel and finely chop the onion and garlic, then knead into the mixture. Season with salt and pepper. Wash, dry shake, and finely chop the parsley; add to the rosemary and knead together. Shape everything into a loaf.

2. 2.

   Peel the potatoes and cut them lengthwise into eighths. Brush an oven tray with olive oil. Place the meatloaf on top, arrange the potatoes around it. Drizzle with lemon juice and oil, scatter chopped rosemary sprigs between the potatoes, and bake in the oven at 175 °C for 45 minutes. Ten minutes before the end of cooking, add the halved cherry tomatoes to the potatoes and continue baking.

3. 3.

   Slice the meatloaf into rounds and serve with the potatoes and tomatoes.