Meatloaf with sauerkraut and puree

Name: meatloaf with sauerkraut and puree
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: 500 g sauerkraut; 250 ml White wine; 50 g unsalted butter or margarine; 2 round eggs; 2 wholemeal rusk; 2 onion; 1 tl salt; 2 el dried Italian herbs; 400 g half to half chopped; 1 kg something crumbly potatoes

Italian meatloaf with sauerkraut and mashed potatoes.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Drain the sauerkraut and simmer with the wine and butter in a pan with lid for 40 minutes.
Preheat the oven to 180 ° C.
Beat the eggs. Crumble the rusks and cut the onions. Mix the eggs, rusk, onion, salt and Italian herbs with the minced meat.
Shape the minced meat into a 'roll' and place on a baking sheet covered with parchment paper.
Sprinkle with the herbs and put in the oven for about 30 minutes. Shield the potatoes and cook until about 20 minutes until done.
Drain the sauerkraut, but collect the moisture. Drain the potatoes, crush them and mix in the moisture of the sauerkraut.
Season to taste with a lot of pepper. Serve the puree with the sauerkraut and a slice of meatloaf.