Fine chopped roll with tomato vegetables

Name: Fine chopped roll with tomato vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Bread roll (from the previous day); 2 Onions; 300 g Spinach; 7-10 Tbsp Salt; 100 g medieval Gouda cheese; 1 kg Tomatoes; 750 g mixed minced meat; 1 egg (size M); 1 TEASPOON medium hot mustard; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 Garlic cloves; 750 g Potatoes; 4 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 3 TABLESPOONS Tomato ketchup; 1 Pot of basil; 7-10 Tbsp Aluminium foil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Bread roll (from the previous day)
2 Onions
300 g Spinach
7-10 Tbsp Salt
100 g medieval Gouda cheese
1 kg Tomatoes
750 g mixed minced meat
1 egg (size M)
1 TEASPOON medium hot mustard
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 Garlic cloves
750 g Potatoes
4 TABLESPOONS Oil
1 TABLESPOON Tomato paste
3 TABLESPOONS Tomato ketchup
1 Pot of basil
7-10 Tbsp Aluminium foil

Directions

1
Soak rolls in cold water. Peel and finely chop the onions. Clean and wash the spinach and let it collapse briefly in boiling salted water. Then drain well on a sieve. Coarsely grate the cheese. Clean, wash, seed and dice 200 g tomatoes.
2
Knead the minced meat, squeezed bread roll, egg, mustard, half of the onions, salt, pepper and paprika. Press the minced meat mass flat on a piece of aluminium foil to form a rectangle (26 cm x 30 cm). Squeeze out the spinach and spread evenly on the chopping mass. Sprinkle with cheese and tomato cubes. Roll up from the long side and place on the fat pan of the oven. Roast the meatloaf in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 55 minutes. In the meantime, peel and slice the garlic. Wash, peel and slice the potatoes. Heat 2 tablespoons of oil in a frying pan, fry the potato wedges in it at medium heat while turning for about 20 minutes. Season with salt and pepper. Heat the remaining oil in a frying pan. Fry the tomatoes, remaining onion and garlic in it, turning them over.
3
In the meantime, peel and slice the garlic. Wash, peel and slice the potatoes. Heat 2 tablespoons of oil in a frying pan, fry the potato wedges in it at medium heat while turning for about 20 minutes. Season with salt and pepper. Heat the remaining oil in a frying pan. Fry the tomatoes, remaining onion and garlic in it, turning them over. Add tomato paste and ketchup and stir in. Let everything braise for about 8 minutes. Then season with salt, pepper and paprika. Wash the basil, dab dry, put some leaves aside for garnishing. Cut remaining basil leaves into strips and stir into the sauce. Arrange meatloaf, potato wedges and tomato vegetables on a plate and serve garnished with the basil leaves
4
Add tomato paste and ketchup and stir in. Let everything braise for about 8 minutes. Then season with salt, pepper and paprika. Wash the basil, dab dry, put some leaves aside for garnishing. Cut remaining basil leaves into strips and stir into the sauce. Arrange meatloaf, potato wedges and tomato vegetables on a plate and serve garnished with the basil leaves