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Kathryn Mazierski
Meatloaf
Meatloaf with onion, celery, garden peas and egg.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Chop the onion, cut the celery into strips, polish the potatoes and cut into pieces.
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In a bowl, mix the ground beef with half of the onion, the egg and season with salt and pepper.
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Grease the cake mold. Put the minced meat mixture in the cake tin. Bake the meatloaf in 35-40 minutes.
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Boil the potatoes in a bottom of water with salt until tender. Heat the oil in a frying pan and fry the rest of the onion.
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Add the celery and frozen garden peas and fry the vegetables over medium heat in 5 min. Until crispy. Season them with salt and pepper.
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Remove the meatloaf from the oven, pour out the roasting liquid and pour the meatloaf onto a cutting board. Allow to cool for 5 minutes and cut into 8 slices.
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Shake the potatoes with the oil and serve with the meatloaf and celery-pea mix.
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Nutrition
770Calories
Sodium18% DV435mg
Fat66% DV43g
Protein66% DV33g
Carbs19% DV58g
Fiber48% DV12g
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