Italian meat loaf with tomato mushrooms

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Soak rolls in cold water. Wash and dry the tomatoes. Cut 200 grams of tomatoes in half, remove seeds and cut into cubes. Drain mozzarella and also dice.

2. 2

   Clean and wash 150 grams of mushrooms, dab dry well and quarter them. Heat 10 grams of fat in a pan and fry the mushrooms briefly. Season with salt and pepper and let cool.

3. 3

   Squeeze the buns well. Put the minced meat and rolls in a bowl. Peel onion, dice finely and add. Add eggs, 1 1/2 packs of frozen herbs, rosemary, salt, pepper and paprika and knead everything with the dough hooks of the hand mixer.

4. 4

   Season again with salt, pepper and paprika. Knead the mozzarella, mushroom quarters and diced tomatoes into the minced dough and form an elongated roast. Put olive oil in a fat pan, de

5. 5

   In the meantime, cut the remaining tomatoes in half, remove the seeds and cut into slices. Clean, wash and quarter the remaining mushrooms. Heat the remaining fat and fry the mushrooms until golden brown. Add the tomatoes and braise for one or two minutes.

6. 6

   Mix in the remaining herbs and season with salt and coloured pepper. Keep warm. Five to ten minutes before the end of the cooking time, add 1/4 litre of water and cream to the roast. Lift the finished roast out of the fat pan and wrap it in aluminium foil.

7. 7

   Pour the roast stock through a sieve into a pot. Bring to the boil and add the sauce thickener while stirring. Bring to the boil again briefly and season to taste with salt and pepper. Arrange the vegetables on a plate and arrange the roast on top.

8. 8

   Serve garnished with fresh oregano and thyme. Serve with extra sauce.

Nutrition Facts

KCAL
630 kcal

CARBS
19 g

FATS
37 g

PROTEINS
56 g