Peel the kohlrabi and cut into bite-sized pieces. Heat the butter in a saucepan, sauté the kohlrabi, season with salt, add a little water and cover, then simmer until tender. Peel the potatoes and dice into 1 cm cubes. Cook in the soup until al dente. Pour in the milk and cream, bring to the boil and thicken the sauce. Season to taste with salt and pepper. Heat the oil in a frying pan, cut the meat loaf into portions if necessary and fry on both sides.
Serve garnished with parsley.