Saturday: Meatloaf and a Rösti Zweierlei

Meatloaf and beet Rösti have each been floating around towards the top of my ToCook list for a couple of weeks. Last night I checked both boxes. 

For the meatloaf: combine 330g mixed beef and pork; 125g veal brät; 30g (or so) finely diced bacon; one small carrot, half a stalk of celery, and a small onion, all diced very small; 1 stalk rosemary, finely chopped; breadcrumbs; salt, black pepper, and some marjoram. Form into a loaf and place in a baking pan (it should be firm enough to stand free). Brush with a glaze made from tomato paste, red wine, and black pepper. Bake at 175C until done. Brush with the glaze every 30 min.

For the Rösti: Make a half portion of potatoes for a standard rösti and a half portion of beets+rosemary for a beet rösti. Melt the butter and clarified butter in a pan and then form half a rösti on each side from the beets and the potatoes. Cook as normal.

This was nice, and very photogenic, food. The zweierlei thing with the rösti was an amusing conceit, but it would probably be better to do two separate things and serve them next to each other -- the potatoes and beets really have separate optimum cooking times.

Of course we also had a big green salad.