Meatloaf with chilli vegetables

Name: Meatloaf with chilli vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Bread rolls from the previous day; 4 medium-sized onions; 800 g mixed mince; 1 egg, salt; 1 TEASPOON Sweet peppers; 1-2 TEASPOONS Chilli powder; 1 can(s) (425 ml each) Corn and kidney beans; 1 collar Spring onions; 2-3 TABLESPOONS Oil; 1 can(s) (425 ml) Tomatoes; 7-10 Tbsp Chili

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Bread rolls from the previous day
4 medium-sized onions
800 g mixed mince
1 egg, salt
1 TEASPOON Sweet peppers
1-2 TEASPOONS Chilli powder
1 can(s) (425 ml each) Corn and kidney beans
1 collar Spring onions
2-3 TABLESPOONS Oil
1 can(s) (425 ml) Tomatoes
7-10 Tbsp Chili

Directions

1
Soak rolls in water. Peel and chop 1 onion. Knead with minced meat, squeezed out roll and egg and season well. Shape into a loaf. Roast in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 1 hour
2
Peel and chop 3 onions. Rinse and drain the corn and beans. Clean, wash and cut the spring onions into rings. Put 1/3 spring onions and 3 tbsp. corn aside
3
Heat the oil. Sauté spring onions and diced onions in it. Beans, corn and tomatoes with juice
4
add. Bring to the boil and simmer for about 10 minutes. Season to taste with salt and chilli
5
Spread the remaining corn and spring onions over the roast about 15 minutes before the end of the frying time and press them down carefully. Arrange everything and garnish with chilli peppers if necessary. Roast potatoes taste good with it