Zucchini Meatloaf with Mash

Instructions

• 1
  First, finely grate the zucchini, salt it, and let it stand for 10–15 minutes to release excess water. Peel and finely chop the onion. Peel and press the garlic. Finely grate the Edam.
• 2
  Next, take a large bowl and mix in the minced meat, egg, grated Edam, chopped onion, pressed garlic, and both whole and fine oat flakes. Then squeeze as much water as possible from the zucchini and add the squeezed zucchini to the bowl as well. Mix everything, then add marjoram, ground caraway, salt, and pepper to the bowl and mix once more.
• 3
  Now preheat the oven to 200 °C and prepare a baking dish measuring 20 cm × 15 cm, lining it with baking paper.
• 4
  Place the meat mixture into the prepared baking dish, shape it into a loaf measuring approximately 17 cm × 8 cm × 8 cm, and spread mustard over the loaf. Cover the dish with aluminum foil, place it in the preheated oven, and bake the meat mixture for 70 minutes at 190 – 200 °C.
• 5
  Meanwhile, prepare the mash: Peel the potatoes, cut them into cubes approximately 2 cm × 2 cm in size, place them in a pot, and cover with enough water. Bring the water to a boil over high heat, then salt it, reduce the heat to medium, and cook for 15–20 minutes until the potatoes soften.
• 6
  After cooking, drain the potatoes, add butter and milk to the pot, and mash everything with a whisk until smooth. Season with salt and pepper and set aside.
• 7
  After 70 minutes of baking, remove the meat mixture from the baking dish and bake for another 10–15 minutes at the same temperature. Then remove the meatloaf from the oven and let it cool for 5–10 minutes. Afterward, slice it into 10 pieces and serve with the prepared mash.
• 8
  Pickled cucumber goes well with the meatloaf.