Meat loaf with mushrooms and pumpkin-tomato vegetables
easy
90 mins
90 mins
Ingredients
- 150 g small mushrooms
- 6 TABLESPOONS Lemon juice
- 2 discs Toast
- 1 small onion
- 600 g Minced beef
- 1 Egg
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 4 Bay leaves
- 1/2 bunch Thyme and
- 7-10 Tbsp Rosemary
- 2 (150 g each) Cup of skimmed milk yoghurt
- 500 g Tomatoes
- 1 glass (670 ml) Pumpkin
- 20 g Butter or margarine
- 7-10 Tbsp Grease
Directions
- 1
Clean and wash the mushrooms. Bring 4 tablespoons lemon juice and 4 tablespoons water to the boil. Steam the mushrooms for 5 minutes and drain. Soak bread in cold water. Peel and finely chop the onion. Knead minced meat, squeezed bread, onion and egg.
- 2
Season to taste with salt, pepper and paprika. Mix mushrooms into the minced meat and form a loaf. Cover with bay leaves. Place the meatloaf on a greased baking tray and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 1 hour. In the meantime, wash the herbs and put something aside for garnishing. Strip and chop the remaining herbs from the stems. Mix yoghurt, half of the herbs and the remaining lemon juice. Season to taste with salt and pepper. Clean, wash and slice the tomatoes. Drain the pumpkin. Heat the fat.
- 3
Strip and chop the remaining herbs from the stems. Mix yoghurt, half of the herbs and the remaining lemon juice. Season to taste with salt and pepper. Clean, wash and slice the tomatoes. Drain the pumpkin. Heat the fat. Steam tomatoes and pumpkin for 5 minutes. Season with salt and pepper. Sprinkle with remaining herbs. Arrange meatloaf and vegetables on a plate with some sauce. Garnish with herb bouquets
- 4
Steam tomatoes and pumpkin for 5 minutes. Season with salt and pepper. Sprinkle with remaining herbs. Arrange meatloaf and vegetables on a plate with some sauce. Garnish with herb bouquets
- 5
Remaining sauce extra rich
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