Mini meat loaf with cauliflower pan

AUTHOR
Valentine Lee
DIFFICULTY
very easy
RATING
4.5 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1 thick slice of Gouda (approx. 150 g)
  • 1 big onion
  • 700 g mixed mince
  • 1 Egg
  • 4 TABLESPOONS Breadcrumbs
  • 1 TABLESPOON Mustard
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Nutmeg
  • 7-10 Tbsp some + 2 tablespoons oil
  • 1 (approx. 800 g) Cauliflower
  • 1 collar Spring onions
  • 500 g Potatoes
  • 200 g Schmand
  • 1 TEASPOON Vegetable broth (instant)

Directions

  1. 1

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Cut cheese into 4 strips. Peel and chop onion. Knead minced meat, onion, egg, breadcrumbs, mustard, salt and pepper. Form into 4 small meatloafs, press a groove lengthwise, place 1 piece of cheese in each, enclose the meatloaf mixture.

  2. 2

    Place on an oiled fat pan. Roast in the hot oven for about 40 minutes.

  3. 3

    Clean and wash the cauliflower and cut it into small florets. Clean, wash and chop the spring onions. Peel, wash and slice the potatoes. Heat 2 tablespoons of oil in a large frying pan.

  4. 4

    Fry the potatoes for about 20 minutes while turning.

  5. 5

    Mix half the sour cream and about 1 tablespoon of spring onions, season with salt and pepper. After approx. 10 minutes fry cabbage and the rest spring onions in the pan. Season with salt, pepper and nutmeg. After 5 minutes add 100 ml water with broth and sour cream and bring to the boil.

  6. 6

    Season to taste and arrange everything.

Nutrition Facts

KCAL
760 kcal
CARBS
29 g
FATS
48 g
PROTEINS
48 g