Meat loaf with cheese crust and spicy paprika rice

Ingredients

Directions

1. 1

   Peel and chop the onion. Knead 2-3 tablespoons breadcrumbs, minced meat, 1 egg, onion, mustard and tomato paste. Season with salt and pepper. Form into an oblong roast and place it, possibly diagonally, in the greased fat pan of the oven.

2. 2

   Wash the marjoram, shake dry and chop the leaves, except for something to garnish, from the stalks. Grate cheese, knead with marjoram and 1 tablespoon breadcrumbs. Spread the cheese mixture over the roast, press down carefully.

3. 3

   Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1 1/4-1 1/2 hours, covering with foil if necessary. Clean and wash the zucchini and peppers. Halve or quarter the zucchini lengthwise and cut into slices.

4. 4

   Coarsely dice 1 1/2 peppers. Peel red onions and garlic. Onions in columns, garlic in slices cut. Heat oil in a pan and fry vegetables for 3-4 minutes, turning them. Season with salt and pepper.

5. 5

   Deglaze with 100 ml broth. About 30 minutes before the end of the cooking time, spread the vegetables and corn around the roast and add to the cooking time. Bring 800 ml stock and aiwar to the boil, add rice and simmer, stirring occasionally, until the rice has absorbed all the liquid and is cooked.

6. 6

   Possibly pour on some water. Fold the diced peppers into the rice, season with salt, pepper, Tabasco and sugar. Remove the roast, arrange on a plate with vegetables and garnish with the remaining marjoram.

7. 7

   Add the tomato rice.