Meatloaf with apples and nuts and rødløgs Compote

Ingredients for Meatloaf with apples and nuts and rødløgs Compote

Instructions for Meatloaf with apples and nuts and rødløgs Compote

To prepare the Meatloaf with apples and nuts and rødløgs Compote recipe, please follow these instructions:

Forcemeat is stirred with sherry, finely chopped onion, nuts, eggs, bread crumbs and salt and pepper to taste. The apples cut into narrow boats.

Butter a small refractory with oil and "build" a kind of lasagna, by switching between layers of sausage meat and layers of Apple. Finish with a layer of Apple boats and cover with bacon slices.

Behind the father's bread in a 200 degrees c. alm. oven for about 30 minutes.

Sauté Onions in butter Rødløgs Compote: with thyme, salt and pepper. After about 10 minutes, invert the red currant jelly in, and kompotten is served warm for father's bread.

The Court served e.g. with ovnkartofler and a cold cream fraichedressing, touched with garlic and a little Dijon mustard.