Meat loaf with basil caper sauce

Name: Meat loaf with basil caper sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 1 collar Rosemary; 3 TABLESPOONS Olive oil; 1 TABLESPOON coarse sea salt; 750 g small waxy potatoes; 1 Bread roll (from the previous day); 50 g dried tomatoes; 2 Onion; 1 Garlic clove; 50 g paprika-filled olives; 750 g mixed minced meat; 2 TABLESPOONS Tomato paste; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Basil, oregano and thyme; 1 jar (53 g) Gourmet capers (Nonpareilles); 30 g Butter; 30 g Flour; 250 ml Vegetable broth (instant); 250 ml Milk; 7-10 Tbsp Pink berries and sea salt; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

1 collar Rosemary
3 TABLESPOONS Olive oil
1 TABLESPOON coarse sea salt
750 g small waxy potatoes
1 Bread roll (from the previous day)
50 g dried tomatoes
2 Onion
1 Garlic clove
50 g paprika-filled olives
750 g mixed minced meat
2 TABLESPOONS Tomato paste
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Basil, oregano and thyme
1 jar (53 g) Gourmet capers (Nonpareilles)
30 g Butter
30 g Flour
250 ml Vegetable broth (instant)
250 ml Milk
7-10 Tbsp Pink berries and sea salt
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Wash the rosemary, dab dry, pluck the needles from the stalks and chop coarsely. Mix rosemary, olive oil and sea salt. Wash the potatoes, cut in half and mix with the rosemary oil. Soak rolls in cold water. Cut tomatoes into strips. Peel 1 onion and garlic. Chop onion and garlic finely. Drain the olives and chop roughly.
2
Squeeze the bread roll. Knead minced meat, bread roll, tomatoes, onions, garlic, tomato paste and eggs. Season with salt and pepper. Shape into an oblong meatloaf. Divide a greased fat pan of the oven with aluminium foil. Spread potatoes on one half, place meatloaf on the other side. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. 30 minutes before the end of the cooking time, wash 1/2 bunch of basil, oregano and thyme and pat dry. Pluck the leaves from the stems, except for a few for garnishing, and chop finely. Drain capers. Collect the stock. Purée half of the capers finely. Peel 1 onion and chop finely. Melt butter in a pot. Add pureed capers and onion and fry until translucent. Dust with flour and sauté.
3
Pluck the leaves from the stems, except for a few for garnishing, and chop finely. Drain capers. Collect the stock. Purée half of the capers finely. Peel 1 onion and chop finely. Melt butter in a pot. Add pureed capers and onion and fry until translucent. Dust with flour and sauté. Deglaze with stock and milk while stirring. Season with caper stock and pepper. Wash the remaining basil, dab dry and chop finely. Add remaining capers and basil and fold in. Take the roast out of the oven and roll it in the chopped herbs. Cut the roast into slices and serve with the potatoes and caper sauce. Garnish with remaining herbs, pink berries and sea salt
4
Deglaze with stock and milk while stirring. Season with caper stock and pepper. Wash the remaining basil, dab dry and chop finely. Add remaining capers and basil and fold in. Take the roast out of the oven and roll it in the chopped herbs. Cut the roast into slices and serve with the potatoes and caper sauce. Garnish with remaining herbs, pink berries and sea salt
5
With 6 people: