Faschierter Braten

INGREDIENTS

• 500g (half beef, half pork) • 200g white bread, cut into small cubes or rolls torn up • 1 cup milk

• 1 egg

• 1 onion, finely chopped • 1 bunch parsley, finely chopped (plus more to garnish)

• 2 cups beef broth • Pinch of marjoram

• 2 tbsp breadcrumbs

(optional)

• 1 tbsp oil

• Salt & pepper to taste

POTATO MASH

• 1kg potatoes

• 2 tbsp butter

• 125ml milk

• Pinch of nutmeg

• Salt & pepper to taste

METHOD

Pour the milk over the bread cubes and let them soak (not too soggy) for about 10 minutes.

Preheat the oven to 180°C. Heat the oil and sauté the onion and the parsley in a pan. While the onion is sautéeing, place the potatoes in a large pot with water and cook them until tender. In a large bowl, thoroughly mix together the meat, onion and parsley, the soaked bread cubes, 1 egg, salt, pepper and marjoram. If the mixture feels too wet and is not sticking together add in the breadcrumbs.

Step 4: Form the meat mix into a nice, free-form loaf shape and put in a greased oven/casserole dish. Pour 1/2 cup heated beef broth into the oven dish and place it in the heated oven for about 50-60min. Check the loaf every 15min to make sure there is always liquid in the oven dish. If the liquid is gone simply pour more beef broth over the loaf.

Once the potatoes are tender, peel and mash until smooth. Once smooth add in the milk, butter, nutmeg, salt and pepper. Serve the meatloaf with potato mash, the remaining liquid from the oven dish and chopped parsley.