Bavarian meatloaf with potato salad

Step 1/5

• 1 onions
• 12½ g chives
• 175 g gherkins

• cutting board
• knife

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

Step 2/5

• ¾ 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

• 200 ml vegetable stock
• 1½ tbsp sunflower oil
• 1½ tbsp Condimento Balsamico Bianco
• 1½ 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

• 1 tbsp butter
• 2 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

• 2 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!

Enjoy your meal!