Meatloaf with tomato & mozzarella

Name: Meatloaf with tomato & mozzarella
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Bread rolls from the previous day; 1 medium onion; 50 g dried tomatoes; 125 g Mozzarella cheese; 750 g mixed mince; 1 TEASPOON Italian herbs; 1 TABLESPOON Tomato paste; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 ml Broth; 500 g green beans (fresh or frozen); 4-6 discs Bacon; 1 TABLESPOON Butter or margarine; 3 TABLESPOONS dark sauce thickener; 4-5 Tbsp Whipped cream

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Bread rolls from the previous day
1 medium onion
50 g dried tomatoes
125 g Mozzarella cheese
750 g mixed mince
1 TEASPOON Italian herbs
1 TABLESPOON Tomato paste
1 Egg
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 ml Broth
500 g green beans (fresh or frozen)
4-6 discs Bacon
1 TABLESPOON Butter or margarine
3 TABLESPOONS dark sauce thickener
4-5 Tbsp Whipped cream

Directions

1
Soak the rolls in cold water. Peel and chop the onion. Dice tomatoes and mozzarella finely. Squeeze the bread roll. Knead everything with minced meat, herbs, tomato paste and egg, season. Form to a longish roast
2
Put meatloaf in a greased roasting tin. Roast in a hot oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for 50-60 minutes. After approx. 20 minutes, gradually pour on the broth
3
Clean and wash the beans, cover and cook in salted water for about 12 minutes. Drain. Halve the bacon if necessary. Wrap beans with it. Fry in hot fat all around for about 5 minutes
4
Remove the roast. Boil up the stock and thicken. Stir in cream, season to taste. Arrange everything. Serves with: roast potatoes
5
Drink: cool wine spritzer