Meatloaf with Mozzarella

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Soak rolls in cold water. Peel onions and garlic. Chop the onions finely, press the garlic through a garlic press. Wash basil and oregano, dab dry and chop finely, except for some basil for garnishing. Drain mozzarella and cut into cubes.

2. 2

   Drain dried tomatoes on kitchen paper and chop finely. Squeeze the bread roll well. Put the minced meat, eggs, onions, garlic, chopped herbs, tomato paste, mustard, some salt, pepper and paprika in a large bowl. Knead with the dough hook of the hand mixer. If necessary add some breadcrumbs. Finally, knead the dried tomatoes and mozzarella with your hands under the minced dough and form a loaf about 34 cm long. Brush a fat pan of the oven with oil and place the chopped loaf on top. Place the bacon close together on the meat loaf. Roast in the preheated oven, 2nd rail from below (electric oven: 175 °C/ circulating air: 150 °C/ gas: level 2) for about 1 hour. Let the finished meatloaf rest for 10-15 minutes.

3. 3

   Finally, knead the dried tomatoes and mozzarella with your hands under the minced dough and form a loaf about 34 cm long. Brush a fat pan of the oven with oil and place the chopped loaf on top. Place the bacon close together on the meat loaf. Roast in the preheated oven, 2nd rail from below (electric oven: 175 °C/ circulating air: 150 °C/ gas: level 2) for about 1 hour. Let the finished meatloaf rest for 10-15 minutes. Then cut into slices and arrange on a large plate. Cover with mozzarella and tomato slices, garnish with basil

4. 4

   With 10 people:

Nutrition Facts

KCAL
580 kcal

CARBS
10 g

FATS
42 g

PROTEINS
41 g