Monday, June 08, 2009

Sunday: Meatloaf

Nothing particularly fancy here: ground beef and Kalbsbrät (2:1), minced onion and garlic, finely diced carrot, salt, and pepper. Mixed well, formed into a loaf, topped with a glaze made from tomato paste, ketchup, cayenne, and bourbon. Baked at 175C until the internal temperature was 75C.

To accompany I made oven potatoes (using the fantastic spring potatoes from the biokiste) and a cabbage salad (shredded cabbage tossed with salt and left to sit for an hour or so, then rinsed, squeezed out, and tossed with white wine vinegar and rapeseed oil).

Of course we had a green salad as well.

Very good food.

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