|4 slices||Bavarian meatloaf|
|400 ml||vegetable stock|
|3 tbsp||sunflower oil|
|3 tbsp||Condimento Balsamico Bianco|
|3 tbsp||mustard (medium hot)|
|mustard for serving|
Peel and finely dice onions. Cut chives into small rings and dice pickles. Set aside.
Add potatoes to a large saucepan and fill with cold water until covered. Salt water, then bring to boil and cook for approx. 20 min., or until potatoes are knife tender. Strain potatoes and cool slightly before peeling them. Cut into thin slices and add to large mixing bowl.
Mix vegetable stock, oil, vinegar, diced onions, and mustard in a mixing bowl and stir to combine. Transfer to a saucepan and simmer on medium heat for approx. 5 min. Pour warm mixture over potato slices, then add diced pickles, chives and toss to coat. Season with salt and pepper and let potato salad sit to marinate.
Add butter to a large frying pan set over medium-high heat. Fry meatloaf on both sides for approx. 3 min., or until browned. Take out of the pan and set aside.