Greek meatloaf

Name: Greek meatloaf
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Bread rolls from the previous day; 1 small onion; 1 collar Parsley; 100 g Sheep's cheese; 750 g mixed minced meat; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 250 g French beans; 1 large aubergine; 2 medium zucchini; 1 chunky vegetable onion; 250 g Potatoes; 1 can(s) (850 ml) peeled tomatoes; 2 TABLESPOONS Olive oil; 1/4 TEASPOON Marjoram; 7-10 Tbsp Parsley; 7-10 Tbsp Grease

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Bread rolls from the previous day
1 small onion
1 collar Parsley
100 g Sheep's cheese
750 g mixed minced meat
1 Egg
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
250 g French beans
1 large aubergine
2 medium zucchini
1 chunky vegetable onion
250 g Potatoes
1 can(s) (850 ml) peeled tomatoes
2 TABLESPOONS Olive oil
1/4 TEASPOON Marjoram
7-10 Tbsp Parsley
7-10 Tbsp Grease

Directions

1
Soak rolls in cold water. Peel and finely chop the onion. Wash parsley and chop finely. Cut cheese into cubes. Knead the squeezed bread roll, minced meat, egg, parsley and onion.
2
Season with salt, pepper and parika. Fold in cheese cubes. Form minced meat into an oblong loaf and place it on the greased fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour.
3
In the meantime, clean and wash the vegetables. Break the beans into pieces and cook in little boiling salted water for about 15 minutes. Halve the eggplant lengthwise. Cut the courgette and eggplant into slices.
4
Peel the onion and cut into large pieces. Peel and quarter the potatoes. Chop the tomatoes in the tin. Heat oil in a pot. Brown the potatoes and onions. After 10 minutes add aubergines, zucchini, tomatoes and green beans.
5
Season with salt, pepper and marjoram. Cook for another 10 minutes. Arrange meatloaf with some vegetables on a plate. Garnish with parsley. Add remaining vegetables extra.