Meatloaf with gorgonzola

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Soak slices of bread in cold water. Peel onions and cut into cubes. Dice the cheese. Put some thyme stalks aside. Pluck the remaining thyme leaves from the stalks. Wash lemon hot, peel half of the peel thinly and cut crosswise into strips.

2. 2

   Squeeze the bread. Knead the mince with the bread, eggs, salt, pepper, thyme leaves and lemon peel. Fold in cheese cubes. Form mince into a roast and place on a baking tray covered with baking paper. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 50-55 minutes. In the meantime, wash and quarter the tomatoes and remove the stalk. Peel garlic. Clean the oyster mushrooms, halve or quarter them depending on size. 10 minutes before the end of the cooking time of the meatloaf, heat up the oil in a pan. Sauté the oyster mushrooms in it. Press garlic through a garlic press. Add tomatoes and garlic to the mushrooms. Flavour with salt and coloured pepper.

3. 3

   Peel garlic. Clean the oyster mushrooms, halve or quarter them depending on size. 10 minutes before the end of the cooking time of the meatloaf, heat up the oil in a pan. Sauté the oyster mushrooms in it. Press garlic through a garlic press. Add tomatoes and garlic to the mushrooms. Flavour with salt and coloured pepper. Peel the rest of the lemon peel and cut into thin strips. Take the roast out of the oven and arrange it on a plate with the vegetables and garnish with thyme and lemon peel

4. 4

   With 6 people:

Nutrition Facts

KCAL
510 kcal

CARBS
14 g

FATS
30 g

PROTEINS
44 g