Bring the water with flavour powder aboil. Pour in the oats, cover, remove the pot from the stove and allow the oats to swell. When the oats have cooled down, squeeze them a little bit.
Chop the goose breast and mince it together with the soaked oats. Mix well the minced meat and oats with the eggs, season the mass with salt, pepper, marjoram, finely-chopped onion and bashed garlic. Mix the breadcrumbs in it.
Half the mass, form long-shaped loaves and place them into an oiled roasting tin. Smear whisked eggs on the top of the loaves, cover them with aluminium foil and bake the meatloaves in a preheated oven on medium temperature (180°C, 165°C in a fan oven) for 40-45 minutes. Serve the meatloaves with braised cabbage and millet as garnishing.
Cooks in 1H and 20M
Nutrition per serving (without garnishing): 469 kcal