Meatloaf with Oven Potatoes

Preheat the oven to 180 °C convection.

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Meanwhile, tear the roll into small pieces, put them in a bowl and pour the milk over. Let it soak up all the milk.

• 1 roll
• 60 ml milk

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Peel the onion and dice it finely.

• 1 onion

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Pick the parsley leaves off the stems and chop them finely.

• ½ bunch parsley

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Wash the potatoes thoroughly.

• 500 g potatoes

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Cut the potatoes lengthwise into wedges, skin on.

Toss the potato wedges on the baking sheet with the olive oil, paprika, salt and pepper, then push them to the edge.

• 2 tbsp olive oil
• 1 tsp paprika
• salt
• black pepper

Put the ground beef, squeezed-out roll, egg, onion, parsley, mustard and tomato paste in a bowl. Season with marjoram, paprika, salt and pepper and knead well.

• 300 g ground beef
• 1 egg
• 1 tbsp mustard
• 1 tbsp tomato paste
• 1 tsp marjoram
• 1 tsp paprika
• salt
• black pepper

Shape the mixture into a loaf about 18 cm long and place it in the middle of the baking sheet.

Slide the baking sheet into the hot oven and bake for 30 minutes.

Take the baking sheet out. Brush the meatloaf with the ketchup and flip the potatoes.

• 2 tbsp ketchup

Bake for another 20 minutes, until the meatloaf reaches 72 °C in the center and the potatoes are golden brown.

Let the meatloaf rest for 5 minutes so the juices stay in the meat.

Cut the meatloaf into thick slices and serve with the potatoes.