Bavarian meatloaf with potato salad

Bavarian meatloaf with potato salad

6 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
4 slices
Bavarian meatloaf
1½ kg
potatoes
2
onions
350 g
gherkins
25 g
chives
400 ml
vegetable stock
3 tbsp
sunflower oil
3 tbsp
Condimento Balsamico Bianco
3 tbsp
mustard (medium hot)
2 tbsp
butter
4
eggs
salt
pepper
mustard for serving
Metric
Imperial
  • 4 slices Bavarian meatloaf
  • 1½ kg potatoes
  • 2  onions
  • 350 g gherkins
  • 25 g chives
  • 400 ml vegetable stock
  • 3 tbsp sunflower oil
  • 3 tbsp Condimento Balsamico Bianco
  • 3 tbsp mustard (medium hot)
  • 2 tbsp butter
  • 4  eggs
  • salt
  • pepper
  • mustard for serving

Utensils

  • large saucepan
  • large frying pan
  • small saucepan
  • cutting board
  • knife
  • 2 large mixing bowls

Enjoy with

Wheat beer
What could be a better fit for a hearty Bavarian dish than a good old wheat beer?

Nutrition per serving

Cal
1346
Protein
57g
Fat
79g
Carb
98g

Step 1/5

Peel and finely dice onions. Cut chives into small rings and dice pickles. Set aside.
  • 2 onions
  • 25 chives
  • 350 gherkins
  • cutting board
  • knife

Peel and finely dice onions. Cut chives into small rings and dice pickles. Set aside.

Step 2/5

Add potatoes to a large saucepan and fill with cold water until covered. Salt water, then bring to boil and cook for approx. 20 min., or until potatoes are knife tender. Strain potatoes and cool slightly before peeling them. Cut into thin slices and add to large mixing bowl.
  •  kg potatoes
  • salt
  • large saucepan
  • large mixing bowl

Add potatoes to a large saucepan and fill with cold water until covered. Salt water, then bring to boil and cook for approx. 20 min., or until potatoes are knife tender. Strain potatoes and cool slightly before peeling them. Cut into thin slices and add to large mixing bowl.

Step 3/5

Mix vegetable stock, oil, vinegar, diced onions, and mustard in a mixing bowl and stir to combine. Transfer to a saucepan and simmer on medium heat for approx. 5 min. Pour warm mixture over potato slices, then add diced pickles, chives and toss to coat. Season with salt and pepper and let potato salad sit to marinate.
  • 400 ml vegetable stock
  • 3 tbsp sunflower oil
  • 3 tbsp Condimento Balsamico Bianco
  • 3 tbsp mustard
  • salt
  • pepper
  • small saucepan
  • large mixing bowl

Mix vegetable stock, oil, vinegar, diced onions, and mustard in a mixing bowl and stir to combine. Transfer to a saucepan and simmer on medium heat for approx. 5 min. Pour warm mixture over potato slices, then add diced pickles, chives and toss to coat. Season with salt and pepper and let potato salad sit to marinate.

Step 4/5

Add butter to a large frying pan set over medium-high heat. Fry meatloaf on both sides for approx. 3 min., or until browned. Take out of the pan and set aside.
  • 2 tbsp butter
  • 4 slices bavarian meatloaf
  • large frying pan

Add butter to a large frying pan set over medium-high heat. Fry meatloaf on both sides for approx. 3 min., or until browned. Take out of the pan and set aside.

Step 5/5

Crack eggs and gently drop into the same pan. Cook over medium heat for approx. 3 – 4 min., or until desired doneness, and season with salt and pepper. Serve fried egg on top of meatloaf and alongside potato salad and extra mustard. Enjoy!
  • 4 eggs
  • salt
  • pepper
  • mustard for serving

Crack eggs and gently drop into the same pan. Cook over medium heat for approx. 3 – 4 min., or until desired doneness, and season with salt and pepper. Serve fried egg on top of meatloaf and alongside potato salad and extra mustard. Enjoy!