Veal Meatloaf in Potato Dough

Remove peel from potatoes, cut into halves or quarters according to size and boil in salted water until soft on the stove. Drain, steam dry in the frying pan on the turned off stove top. Immediately strain through the passevite into a container.

Work the egg yolks and flour into the potato mixture. The amount of flour depends on the type of potato, the dough should not be too wet. Season with nutmeg, salt and pepper.

Cut the bread or Weggli into pieces, sprinkle with cow’s milk and soak for ten minutes.

In the meantime, drain dried tomatoes on paper towels, then chop coarsely. Remove the skin from the onion and chop finely. Chop oregano and parsley ditto.

Heat the butter. Sauté the onions until light yellow. Add tomatoes and herbs and sauté briefly. Cool.

Squeeze the soaked bread, chop finely with a knife. Put the tomatoes, minced meat, bread and onion mixture, whisked mustard, egg, Sbrinz, salt, pepper and curry in a baking bowl and mix well.

Line a baking sheet with parchment paper and butter it generously. Put 1/3 of the potato mixture on it, spread it into a rectangle of about 32 x 150 mm with a rubber scraper that you always dip in cold tap water. Place the minced meat mixture berg-like on top and arrange into a loaf. Pour the rest of the potato mixture on top and spread again with the rubber scraper dipped in tap water.

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