Meat loaf from the tin

Name: Meat loaf from the tin
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 2 Bread roll (from the previous day); 2 Onions; 1.5 kg mixed minced meat; 3 Eggs (size M); 7-10 Tbsp dried thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 Tomatoes; 4 TABLESPOONS Tomato ketchup; 150 g paprika-filled olives; 125 g grated gouda cheese; 7-10 Tbsp Thyme; 7-10 Tbsp Oil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

2 Bread roll (from the previous day)
2 Onions
1.5 kg mixed minced meat
3 Eggs (size M)
7-10 Tbsp dried thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 Tomatoes
4 TABLESPOONS Tomato ketchup
150 g paprika-filled olives
125 g grated gouda cheese
7-10 Tbsp Thyme
7-10 Tbsp Oil

Directions

1
Soak the buns. Peel onions. Put minced meat in a bowl and grate onions over it. Squeeze out the buns and add. Add eggs and dried thyme, season with salt and pepper.
2
Knead everything into a smooth mass. Spread a thin layer of oil on the oven pan. Smooth the minced meat in it. Pre-bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes.
3
In the meantime wash the tomatoes, grate them dry and cut them into slices. Halve the olives. Remove the meatloaf, spread a thin layer of ketchup on it. Cover with tomato slices and olives. Sprinkle cheese on top.
4
Bake at the same temperature for another 20-25 minutes. Remove the pizza, cut it into pieces and garnish with thyme.