Greek meatloaf

Name: Greek meatloaf
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 Bread roll (from the previous day); 2 Onion; 2 red peppers; 400 g Courgette; 1 glass (156 ml; separation weight 60 g) pitted green olives; 200 g Sheep's cheese; 750 g mixed minced meat; 1 TEASPOON dried oregano; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Cumin; 7-10 Tbsp Sea salt; 7-10 Tbsp Pepper; 600 g small waxy potatoes; 12 cherry tomatoes; 1 fresh garlic bulb; 4 Branches of rosemary; 3 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 500 ml Vegetable broth (instant); 30 g Butter; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 Bread roll (from the previous day)
2 Onion
2 red peppers
400 g Courgette
1 glass (156 ml; separation weight 60 g) pitted green olives
200 g Sheep's cheese
750 g mixed minced meat
1 TEASPOON dried oregano
7-10 Tbsp Sweet peppers
7-10 Tbsp Cumin
7-10 Tbsp Sea salt
7-10 Tbsp Pepper
600 g small waxy potatoes
12 cherry tomatoes
1 fresh garlic bulb
4 Branches of rosemary
3 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
500 ml Vegetable broth (instant)
30 g Butter
baking paper

Directions

1
Soak the buns. Peel and finely dice 1 onion. Quarter the peppers, clean, wash and pat dry. Wash, clean and pat dry the zucchini. Cut vegetables into fine cubes, olives into rings. Finely dice sheep's cheese as well. Mix vegetables, olives and cheese.
2
Squeeze the bread rolls and knead them in a bowl with minced meat, onion and half of the sheep's cheese and vegetable cubes and the olives. Season to taste with oregano, paprika, cumin, salt and pepper. Line a baking tray with baking paper. Form the minced dough into a round loaf. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 60 minutes. Halfway through the baking time, place part of the cheese-vegetable-olive mixture on the loaf. Wash the potatoes and cook in boiling water for about 20 minutes. Wash the tomatoes. Halve the garlic onion, peel 1 onion and cut into slices. Heat 1 tablespoon of oil in a saucepan. Fry cherry tomatoes, slices of onion and garlic one after the other. Keep warm. Drain potatoes, rinse and peel.
3
Wash the tomatoes. Halve the garlic onion, peel 1 onion and cut into slices. Heat 1 tablespoon of oil in a saucepan. Fry cherry tomatoes, slices of onion and garlic one after the other. Keep warm. Drain potatoes, rinse and peel. Wash the rosemary and dab dry. Needles, except for something to garnish, strip off and chop. Heat 2 tablespoons of olive oil in a pan. Fry boiled potatoes in it until golden brown, sprinkle with chopped rosemary. Add the rest of the cheese-vegetable-olive mixture to the pot and sauté with tomato paste. Add vegetable stock, bring to the boil, reduce slightly and thicken with butter flakes. Cut meatloaf into cake pieces and serve with rosemary potatoes, garlic, onions and tomatoes and the sauce
4
Wash the rosemary and dab dry. Needles, except for something to garnish, strip off and chop. Heat 2 tablespoons of olive oil in a pan. Fry boiled potatoes in it until golden brown, sprinkle with chopped rosemary. Add the rest of the cheese-vegetable-olive mixture to the pot and sauté with tomato paste. Add vegetable stock, bring to the boil, reduce slightly and thicken with butter flakes. Cut meatloaf into cake pieces and serve with rosemary potatoes, garlic, onions and tomatoes and the sauce