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🍽️ Crunchy Meatloaf with Almonds

777 kcal · 30 min · 4 servings

Ingredients

• 5 slices toast bread (untoasted)
• 100 ml milk
• 2 onions
• 2 tbsp butter
• 400 g mixed minced meat
• 80 g peeled almond kernels
• 3 eggs
• salt
• pepper (from the mill)
• 1 pinch nutmeg
• 1 pinch ground allspice
• fat (for the pan)
• 50 ml whipping cream (min. 30% fat content)
• 100 g mixed leaf salad (e.g. frisée salad, arugula)
• 150 g cherry tomatoes
• 1 small onion
• 5 tbsp rapeseed oil
• 3 tbsp white balsamic vinegar
• salt
• pepper (from the mill)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Soak the toast bread in the milk.
3. 3. Peel the onions and slice them into rings.
4. 4. Sauté the onion rings in the hot butter until translucent.
5. 5. Let the onions cool down slightly.
6. 6. Squeeze the milk out of the toast bread and mix it with the minced meat.
7. 7. Add the cooled onions, the eggs, and the almonds to the meat mixture.
8. 8. Knead the ingredients thoroughly with both hands.
9. 9. Season the mixture with salt, pepper, nutmeg, and allspice.
10. 10. Grease a loaf pan with a capacity of about 1 liter.
11. 11. Fill the meat dough into the prepared pan.
12. 12. Bake the loaf in the preheated oven on the lower rack for about 1 hour and 15 minutes.
13. 13. Wash the salad and shake it dry.
14. 14. Wash the cherry tomatoes and halve them.
15. 15. Peel the onion for the salad and slice it into rings.
16. 16. Whisk the rapeseed oil with the vinegar.
17. 17. Season the dressing with salt and pepper.
18. 18. Brush the meatloaf with the cream 10 minutes before the end of the cooking time.
19. 19. Let the cream brown on the surface.
20. 20. Fill the salad into small bowls.
21. 21. Pour the dressing over the salad.
22. 22. Release the meatloaf from the pan.
23. 23. Slice the loaf.

Nutrition per serving

• kcal: 777
• Protein: 34 g · Fett/Fat: 63 g · Carbs: 20 g