I Found This Meatloaf Recipe in a German Magazine From the 60s! 🍖 A Recipe Your Family Will Love!

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat and calories.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while adding flavor.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber and are often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-free.

Place 1 pound of ground beef into a large bowl.

Add 2 eggs on top of the beef.

Season with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika.

Spoon in 2 tablespoons of tomato paste and add 1 tablespoon of mustard.

Finely chop a bunch of fresh parsley and add it to the bowl.

Gently mix everything with your hands.

In a frying pan, pour in a little vegetable oil and add a quarter of a stick (30 grams) of butter.

Let the butter melt and foam gently.

Finely chop 1 onion and add it to the pan, letting it soften.

Finely chop 1 bell pepper and add it to the pan, stirring gently.

Chop 1 carrot and add it to the pan, cooking until the vegetables soften.

Transfer the vegetables to the bowl with the beef.

Add 3 tablespoons of flour to the beef mixture and gently fold everything together.

Place 2 eggs into a small pot and cover them with cold water.

Bring the pot to a gentle boil and cook the eggs for 7 to 10 minutes until fully set.

Drain the hot water and run the eggs under cold water, then peel them carefully.

Grate the eggs on a medium grater and transfer them into a bowl.

Grate 3 ounces (100 grams) of semi-hard cheese and add it to the bowl with the eggs.

Grate 1-2 cloves of garlic and add it to the eggs and cheese.

Add 3 tablespoons of mayonnaise, 1 teaspoon of salt, and 1 teaspoon of black pepper to the bowl.

Mix everything until smooth and creamy.

Take a sheet of parchment paper and spread the beef mixture into a rectangle, about half an inch thick.

Spread the creamy egg-and-cheese filling on top of the beef mixture.

Slice 1 pickled cucumber and arrange the slices down the center of the filling.

Gently roll everything with the help of the parchment paper.

Take a baking dish and brush the bottom with a little vegetable oil.

Place the rolls inside the baking dish, arranging them gently.

Put the dish into a preheated oven at 360°F (180°C) and bake for 20 minutes.

Place 3 peeled potatoes into a pot and cover them with water.

Add 1 teaspoon of salt and put the lid on, letting them boil until soft.

Finely chop 3 mushrooms and melt a small piece of butter (about a quarter of a stick, or 30 grams) in a frying pan.

Add the chopped mushrooms to the pan and sauté until golden and tender.

When the potatoes are done, drain them and return them to the warm pot.

Mash the potatoes while they’re still hot.

Add the buttery mushrooms to the mashed potatoes.

Grate about 60 grams of Parmesan and sprinkle it into the warm potatoes.

Finely chop a small bunch of green onions and fold them into the mash.

Mix everything thoroughly.

Mix together 2 tablespoons of tomato paste, 20 milliliters of soy sauce, and half a tablespoon of mustard until smooth.

Take the rolls out of the oven and brush the sauce generously over the top.

Sprinkle a little soft cheese over the rolls and return the dish to the oven for 10 more minutes.

Once the rolls finish baking, carefully take the dish out of the oven and transfer the rolls onto a serving plate.

Add a big spoonful of the warm mushroom-potato mash beside the rolls.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens