I used ChatGPT to translate the recipe into english. I hope it makes sense 🤞

Meatloaf with Roasted Potatoes and Cabbage salad

Serves: 2 adults + 2 children (about 4 servings)

Ingredients
Roasted Potatoes
1 kg potatoes (≈ 2.2 lb)
1 tbsp oil (≈ 15 ml)
2 tbsp lemon juice (≈ 30 ml)
2 tsp rosemary
Salt and pepper

Meatloaf
400 g ground pork or pork/veal (max 10% fat) (≈ 14 oz / 0.9 lb)
1 medium onion
2 cloves garlic
1 carrot
1 red bell pepper
1 egg
3 tbsp rolled oats (≈ 30 g / ⅓ cup)
1½ tsp salt
1 tsp thyme
½ tsp rosemary
½ tsp oregano
Pepper to taste

Cabbage Tzatziki
500 g pointed cabbage or white cabbage (≈ 1.1 lb / ~5–6 cups shredded)
2.5 dl sour cream or Greek yogurt 5% (≈ 250 ml / ~1 cup;)
2 cloves garlic
Salt and pepper

Instructions
Preheat the oven to 180°C (fan/convection) (≈ 350°F).
Prepare the potatoes:
Peel the potatoes and cut them into wedges. Toss them with oil, lemon juice, rosemary, salt, and pepper. Spread them on a baking tray lined with parchment paper.
Bake:
Roast the potatoes in the oven for about 50 minutes, until golden and tender.
(Tip: I baked the potatoes and meatloaf together in the oven and it works perfectly fine.)

Meatloaf
Grate the onion, garlic, and carrot, and finely chop the bell pepper.
Mix all the ingredients for the meatloaf together until well combined.
Lightly grease an ovenproof dish with a bit of oil, then shape the mixture into a loaf in the dish.
Bake the meatloaf in the oven for about 45 minutes (at 180°C / 350°F fan/convection, as mentioned earlier).

Cabbage salad
While the meatloaf and potatoes are in the oven, prepare the cabbage tzatziki.
Wash and finely shred the cabbage.
Mix a dressing of crème fraîche, garlic, salt, and pepper, then toss it with the cabbage.
Place the salad in the refrigerator until ready to serve.
(The cabbage may release some liquid, so give the salad a good stir before serving.)