So here’s what you do:

  • Prepare the meatloaf as stated in the package directions.
  • Peel and finely dice the onion. Finely dice the peppers and celery, grate the lemon peel, squeeze out the juice.
  • Sauté the onions in 1 tabelspoon of oil until transparent; add vegetables and sauté for 3 minutes while turning. Season with salt and pepper. Add lemon juice.
  • Remove from the flame, add the remaining olive oil and chives. Slice the still warm meatloaf into thin slices and serve with vegetable vinaigrette and basil.

Gschwellti [potatos cooked in their skins] are a welcome accompaniment.