Laminated meatloaf 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. Finely dice a 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 dice the onions.

2. 2

   Mix minced meat, egg, pressed bread roll, onions, mustard, salt, pepper and paprika powder with the dough hooks of the hand mixer. Divide the mixture 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 meatloaf 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 the herbs and dab dry. Put something aside for garnishing as desired. Finely chop the remaining parsley and cut the chives into small rolls. Stir the sauce powder into 1/2 litre lukewarm water, bring to the boil.

3. 3

   Wash the herbs and dab dry. Put something aside for garnishing as desired. Finely chop the remaining parsley and cut the chives into small rolls. Stir the sauce powder into 1/2 litre lukewarm water, bring to the boil. Season with some 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
680 kcal

CARBS
23 g

FATS
44 g

PROTEINS
46 g