Meatloaf with Bell Peppers and Potatoes
Ingredients
- Ingredients
- 1 smaller Leberkäse (about 800 grams, from the butcher)
- 2 red Bell pepper
- 500 grams Leeks
- 4 Tbsps butter
- 125 grams Whipped cream
- 125 milliliters Chicken broth
- 1 Tbsp Pastry flour
- 2 Tbsps soy sauce
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
- Tabasco sauce
- 2 Tbsps parsley (finely chopped)
- 700 grams potatoes
Preparation steps
Bake meatloaf in a preheated oven at 180°C (approximately 350°F) for about 50 minutes.
Peel the potatoes and cook in boiling salted water for about 30 minutes.
Meanwhile, rinse the bell peppers, trim, cut in half, remove seeds, remove all white ribs and cut into strips.
Rinse leeks, trim, cut in half lengthwise and cut the white and light green portions into about 5 cm (approximately 2 inch) pieces.
Sauté bell pepper strips in 2 tablespoons butter for 3 minutes. Add leeks, allow to steam for a few minutes, dust with flour and sauté briefly while stirring. Pour in broth and cream and season with soy sauce, salt, pepper, lemon juice and Tabasco sauce. Stir well and cook covered over low heat for another 5 minutes.
Toss potatoes with parsley in remaining butter.
Arrange meatloaf on plates with bell peppers and potatoes and serve.
