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VERONIQUE_3
Meatloaf with sauerkraut and puree
Italian meatloaf with sauerkraut and mashed potatoes.
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Ingredients
Directions
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Drain the sauerkraut and simmer with the wine and butter in a pan with lid for 40 minutes.
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Preheat the oven to 180 ° C.
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Beat the eggs. Crumble the rusks and cut the onions. Mix the eggs, rusk, onion, salt and Italian herbs with the minced meat.
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Shape the minced meat into a 'roll' and place on a baking sheet covered with parchment paper.
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Sprinkle with the herbs and put in the oven for about 30 minutes. Shield the potatoes and cook until about 20 minutes until done.
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Drain the sauerkraut, but collect the moisture. Drain the potatoes, crush them and mix in the moisture of the sauerkraut.
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Season to taste with a lot of pepper. Serve the puree with the sauerkraut and a slice of meatloaf.
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Nutrition
670Calories
Sodium0% DV1.038mg
Fat46% DV30g
Protein60% DV30g
Carbs18% DV54g
Fiber40% DV10g
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