Meat Loaf From the Bellersdorfer Pasture-Raised Beef in the Style of the House

Peel the potatoes and cut them into slices. Place the slices in a buttered ovenproof dish and season with salt. Pour the whipped cream over them and cook in the oven at 180 °C -190 °C for 40 minutes.

Soak the bread rolls in water. Put the mince in a suitable bowl. Add one finely diced onion, 2 pepper, salt, eggs and nutmeg. Squeeze the buns halfway, crush them and add them. Knead the mixture well and form 8 meat loaves. Put the oil in the frying pan, fry the meat loafs in it strongly and cook them at a low temperature until done.

Clean the beans and blanch them briefly. Sauté in 20 g butter, season with salt, pepper and savory.

Cut out the blossom of the tomatoes. Score the other side crosswise and peel off the skin a little bit. Lightly press in the flesh, top with butter flakes and sprinkle with Parmesan cheese.

Then place in the stove with the potatoes for 4 minutes.

Remove the skin from the remaining onions and cut into rings. Flour the onion rings, deep fry in hot oil and drain on kitchen paper.

Put the bacon strips like a sail on a shortened shish kebab skewer, fry briefly (1 min) in hot oil, drain and stick on the paradeiser.

Cut the beef marrow into slices, roast briefly in the frying pan and cover the meat loafs with it. put everything together on preheated plate of your choice a

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