Laminated meat loaf with colourful peppers

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Soak rolls in cold water. Clean, wash and quarter the peppers and finely dice one quarter of each pepper. Steam the rest of the peppers in boiling salted water for about 10 minutes and let them drip off. Peel and finely chop the onion. Knead minced meat, egg, squeezed out roll, onion, mustard, salt, pepper and paprika powder with the dough hooks of the hand mixer.

2. 2

   Divide the minced meat into four portions. Squeeze 1 portion into a greased box form (25 cm long) and alternate layers of red, green and yellow peppers and the remaining mince. Bake the meatloaf in a preheated oven (electric cooker: 200°C/ gas: level 3) for about 1 1/4 hours. Sprinkle the diced peppers onto the roast about 15 minutes before the end of the baking time. In the meantime, wash the tomatoes and cut them into quarters or halves as desired. Wash parsley, dab dry and chop finely. Wash the chives and cut into small rolls. Stir the sauce powder into 1/2 litre lukewarm water and bring to the boil. Season sauce with salt and pepper.

3. 3

   Wash parsley, dab dry and chop finely. Wash the chives and cut into small rolls. Stir the sauce powder into 1/2 litre lukewarm water and bring to the boil. Season sauce with salt and pepper. Add chives, parsley and tomatoes to the sauce. Arrange roast and sauce on a plate and serve decorated with parsley and chives as desired

4. 4

   Glasses: Durand

Nutrition Facts

KCAL
420 kcal

CARBS
15 g

FATS
22 g

PROTEINS
36 g