Meatloaf with herb crust

Name: Meatloaf with herb crust
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 5
Ingredients: 2 discs Toast; 1 Garlic bulb; 1 red pepper; 800 g mixed minced meat; 1 TABLESPOON Aiwar (spicy-hot spice paste); 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 800 g baby potatoes; 5 TABLESPOONS Olive oil; 1 collar Rosemary and thyme; 2 Courgette; 100 g soft butter; 6 TABLESPOONS Breadcrumbs; 7-10 Tbsp Grease

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 5

2 discs Toast
1 Garlic bulb
1 red pepper
800 g mixed minced meat
1 TABLESPOON Aiwar (spicy-hot spice paste)
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
800 g baby potatoes
5 TABLESPOONS Olive oil
1 collar Rosemary and thyme
2 Courgette
100 g soft butter
6 TABLESPOONS Breadcrumbs
7-10 Tbsp Grease

Directions

1
Soak toast in cold water. Peel 3 garlic cloves and dice 2 finely. Halve the remaining garlic bulb. Clean, wash and dice the peppers. Squeeze the toast well.
2
Knead with minced meat, paprika cubes, aiwar, garlic cubes and egg. Season with salt and pepper. Form into an oval roast, place on one half of the greased fat pan of the oven. Add the remaining garlic bulb.
3
Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours. Wash potatoes thoroughly, sprinkle with 2 tablespoons of oil and season with salt. After approx. 30 minutes, place on the other half of the baking tray for frying.
4
Finely dice 1 garlic clove. Wash the herbs and dab dry. Set aside 2 sprigs of rosemary. Remove leaves or needles from the remaining herbs. Chop one half finely, chop the other half roughly.
5
Clean and wash the zucchini, cut them in half lengthwise and cut into pieces. Mix coarsely chopped herbs, garlic cubes, 3 tablespoons of oil and pieces of zucchini, season with salt. Fry marinated zucchini in a coated pan for 4-5 minutes, turning.
6
Fry the rosemary twigs for about 1 minute. Remove the rosemary and set aside. Let the zucchini cool down briefly. For the crust, whisk the soft butter with a whisk of the hand mixer until white and creamy.
7
Fold in finely chopped herbs and breadcrumbs, season with a little salt. Add the zucchini to the fat pan about 10 minutes before the end of cooking. Spread the crust on the roast, press it down a little and bake until the crust is nicely browned.
8
Garnish roast with the 2 roasted rosemary sprigs.