Leftover meatloaf and cardboard

Last Updated on August 5, 2024

Milled beef and pork wrapped in a net of diaphragm, in which it retains its juice, as a side dish traditional old-bohemian cardboard.

Ingredients:

For meatloaf: 500 g of ground shoulder 300 g ground beef neck 100 g of assorted peppers 50 g English bacon 2 tbsp lard 1 tbsp crushed marjoram 1 tbsp Dijon mustard 1 tsp mace 1 tsp crushed cumin 5 pcs of garlic cloves 3 pcs of aged rolls 3 pcs of egg 50 ml of milk pepper salt And further: 2 pcs of diaphragm (fatty membrane) On cardboard: 500 g of ribs 250 g of sauerkraut 2 tbsp of lard 1 tsp cumin 2 pcs onions salt

Procedure:

1. Cut the rolls into small cubes, cover with milk and leave to swell for 30 minutes
2. Add the minced meat to the bowl , add all the other ingredients except the diaphragm and work through properly
3. Crush the garlic, chop the peppers and bacon finely
4. With moistened hands, make two doughnuts, hit the mass several times on the mat to squeeze out all the excess air
5. Spread the diaphragm on the mat, put the doughnut and knead it, grease the baking dish with lard, pour a little water and put it in a preheated oven (200 °C)
6. Bake uncovered for approx. 1 hour
7. During baking, baste with stock and baste with water as needed.
8 Drain the stock and let reduce, add 1 tablespoon of Knorr dark roux as needed
9. Cut the peeled potatoes into cubes and boil in salted water with cumin until soft
10. Drain the water, cut the rinsed cabbage and simmer in a little water for 10 minutes
11. Sweeten and salt to taste
13. Fry diced onion in lard until golden brown
14. Mix everything and serve with roast meat, meatloaf or meatloaf.

Note:

Recipe from Cooking with Tom, author of the photo and text.