Hackbraten with Mashed Potatoes

Preheat oven to 180°C. Tear the bread roll into chunks and soak in 50ml milk for 5 minutes, then squeeze out excess liquid with your hands.

Finely chop the onion and parsley. In a large bowl, combine the minced meat, squeezed bread, egg, onion, mustard, parsley, 1 tsp salt, and 0.5 tsp black pepper. Mix with your hands until evenly distributed—don't overmix or it'll get tough.

Shape the mixture into a compact oval loaf about 15cm long. Place in a baking dish and bake for 40–45 minutes, until the top is golden and the internal temperature reaches 70°C.

While the meatloaf bakes, peel and quarter the potatoes. Place in a pot, cover with cold salted water, and bring to a boil. Cook for 15–20 minutes until a knife slides through easily.

Drain the potatoes and return them to the pot over low heat for 1 minute to steam off excess water. Mash thoroughly.

Heat 100ml milk and 30g butter in a small saucepan until the butter melts. Gradually stir into the mashed potatoes until smooth and creamy. Season with salt, pepper, and a pinch of nutmeg.

Slice the meatloaf and serve alongside the mashed potatoes.