Meatloaf
easy
90 mins
90 mins
Ingredients
- 2 discs Toast
- 2 Onions
- 1 collar Oregano and thyme
- 100 g dried tomatoes in oil
- 100 g Mini mozzarella cheese balls
- 800 g mixed minced meat
- 1 TABLESPOON Tomato paste
- 1 egg (size M)
- 7-10 Tbsp Salt
- 1 TEASPOON Sweet peppers
- 7-10 Tbsp black pepper
- 500 ml Vegetable broth (instant)
- 800 g French beans
- 750 g small waxy potatoes
- 2 TABLESPOONS Oil
- 8 discs Bacon
- 1 TABLESPOON Butter or margarine
- 50 g Whipped cream
- 1 TABLESPOON dark sauce thickener
- 7-10 Tbsp Grease
- 7-10 Tbsp Aluminium foil
Directions
- 1
Soak bread in cold water. Peel and finely chop the onions. Wash herbs, dab dry. Pluck off leaves and chop finely, except for some for garnishing. Drain tomatoes and cut into small pieces.
- 2
Drain the mozzarella. Squeeze the toast well and knead it with minced meat, chopped herbs, diced onion, tomatoes, tomato paste and egg to a dough. Season well with salt, paprika and pepper.
- 3
Knead the mozzarella balls. Grease the frying pan. Form a loaf out of the minced meat mass and put it into the roaster. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 50 minutes.
- 4
Add the broth little by little. In the meantime wash and clean the beans and cook them in boiling salted water for 12-15 minutes. Peel and wash the potatoes and cut in half lengthwise. Heat the oil. Fry the potatoes for about 12 minutes.
- 5
Season with salt. Drain the beans and let them drip off. Wrap 1 slice of bacon around each bean in small packages. Fry in hot fat for about 2 minutes. Take the roaster out of the oven, place the meatloaf on a plate, wrap in aluminium foil and keep warm.
- 6
Add cream to the stock in the roaster and bring to the boil. Season to taste with salt and pepper. Bind with sauce thickener. Arrange meat loaf with bean packets and roast potatoes on a plate. Garnish with remaining herbs.
- 7
Add the sauce.
Nutrition Facts
1030 kcal
46 g
67 g
58 g
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