Hearty Potato Meatloaf Casserole

Hearty Potato Meatloaf Casserole

Casserole

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Cook Time

1 h 15 min

Servings

4

Difficulty

Easy

Prep Time

30 min

This Thermomix® recipe for Hearty Potato Meatloaf Casserole is ready in 1 h 15 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This hearty potato meatloaf casserole from the Thermomix® is a hearty main course with potatoes, meatloaf and cheese. Onions and clarified butter add extra flavor. The casserole is ideal for lovers of hearty cuisine and as a filling family meal. Preparation takes about 75 minutes, 30 minutes of which is active working time. The recipe yields 4 servings.

Ingredients (11 ingredients)

  • 800 g firm-cooking potatoes
  • 2 tbsp Olive oil
  • 400 g Meatloaf
  • 1 piece Onion
  • 1 tbsp Clarified butter
  • 100 g Grated cheese
  • 4 piece Eggs
  • 3 tbsp Sour cream
  • 1 tbsp Chopped parsley - frozen
  • to taste Salt
  • to taste Pepper

Preparation (7 steps)

1

Prepare potatoes

Preheat the oven to 200°C top and bottom heat. Peel 800 g firm-cooking potatoes and cut into small pieces. Place the potato pieces in a casserole dish, season with salt and pepper and mix with 2 tbsp olive oil.

2

Bake potatoes

Bake the prepared potatoes in the casserole dish in the preheated oven for 30 minutes. Stir once in between.

3

Chop onion

Thermomix® Setting
3 sec/Speed 5

Peel, quarter and place 1 onion in the mixing bowl. Chop for 3 sec./speed 5.

3
4

Fry meatloaf and onion

Cut 400 g meatloaf into cubes. Heat 1 tbsp clarified butter in a pan and fry the meatloaf in it for 5 minutes. Add the chopped onion and fry briefly.

5

Prepare egg-sour cream

Thermomix® Setting
20 sec/Speed 3

Put 4 eggs, 3 tbsp sour cream and 1 tbsp chopped parsley (frozen) in the mixing bowl. Season with salt and pepper and stir for 20 sec./speed 3.

20
6

Mix casserole

Place the pre-baked potatoes, the fried meatloaf with onions and the egg-sour cream in the casserole dish and mix well.

7

Add cheese and bake

Sprinkle everything with 100 g grated cheese (e.g. Emmentaler or Gouda) and bake the meatloaf casserole in the preheated oven for another 15 minutes until the cheese is golden brown.

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About this recipe

This potato meatloaf casserole is a dish that reminds me of my childhood. My grandma always made it on Sundays when the whole family came together. It was a simple but incredibly filling meal that everyone liked. The combination of the soft potatoes, the spicy meatloaf and the melted cheese was simply unbeatable. The basis of this casserole are of course the potatoes. Firm-cooking varieties are ideal here as they retain their shape when baking and do not fall apart. The olive oil, with which they are mixed before baking, ensures a light crust and prevents them from drying out. The meatloaf, preferably from the butcher you trust, brings the spice and hearty flavor to the casserole. It shouldn't be too fine, but should contain a few coarser pieces so that you can taste it. The onion, fried in clarified butter, contributes a sweet note and rounds off the aroma. The grated cheese, ideally Emmentaler or Gouda, ensures the creamy consistency and the golden brown crust. The egg-sour cream, refined with parsley, combines all the ingredients and makes the casserole juicy. The Thermomix® is a practical helper here, especially when chopping the onion and stirring the egg-sour cream. Make sure not to chop the onion too finely, otherwise it will burn when frying. The egg-sour cream should not be stirred for too long, otherwise it will become too runny. If you don't have fresh parsley, you can also use frozen. For a vegetarian version, you can replace the meatloaf with smoked tofu or a vegetarian sausage alternative. Instead of clarified butter, you can use olive oil or vegetable oil. To make the casserole vegan, replace the egg-sour cream with a mixture of plant-based cream, nutritional yeast and some starch. Serve the potato meatloaf casserole warm, straight from the oven. A fresh green salad or a cucumber salad goes well with it. A dollop of sour cream or herb quark also tastes great. Leftovers of the casserole can be stored in the refrigerator and reheated the next day. You can also prepare the casserole well. The potatoes can be peeled and cut the day before. The egg-sour cream can also be prepared and stored in the refrigerator. This will save you time the next day.

Tags

#Meat #Hearty #Potato #Oven #Cheap

Allergens

  • Eggs
  • Milk (including lactose)

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