Meatloaf with taco crust

Name: Meatloaf with taco crust
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 discs Toast; 1 can(s) (212 ml) Vegetable corn; 1 Garlic clove; 1 small red pepper; 8 green, pickled peppers (glass); 1/2 bunch Parsley; 800 g mixed minced meat; 1 TABLESPOON Tomato paste; 1 egg (size M); 1 Bag of onion soup; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g Gouda cheese; 50 g Tortilla Chips; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2 discs Toast
1 can(s) (212 ml) Vegetable corn
1 Garlic clove
1 small red pepper
8 green, pickled peppers (glass)
1/2 bunch Parsley
800 g mixed minced meat
1 TABLESPOON Tomato paste
1 egg (size M)
1 Bag of onion soup
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g Gouda cheese
50 g Tortilla Chips
7-10 Tbsp Grease

Directions

1
Soak toast in cold water. Drain the corn. Peel garlic and dice finely. Clean, wash and finely dice the peppers. Remove the stalk from 4 pepperonis. Cut the pods into pieces.
2
Wash the parsley and dab dry. Pluck the leaves from the stalks, except for a little bit for garnishing, and chop them finely. Squeeze toast well. Knead with minced meat, parsley, corn, paprika, pepperoni, tomato paste, garlic, egg and onion soup powder.
3
Season with a little salt and pepper. Form into an oval roast and place in the greased fat pan of the oven. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 1/4 hours.
4
Grate cheese. Crumble chips coarsely, mix with cheese. Distribute the cheese-chip mixture on the roast about 30 minutes before the end of the cooking time. Remove the roast, arrange on a plate. Garnish with remaining pepperoni and parsley.
5
Salsa sauce tastes good with it.