Mediterranean meat loaf with potato crust

Name: Mediterranean meat loaf with potato crust
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Bread roll (from the previous day); 2 Onions; 100 g Sheep's cheese; 100 g dried tomatoes in oil; 4 Stem(s) Thyme; 2 Branches of rosemary; 750 g mixed minced meat; 2 Eggs (size M); 3 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 750 g large, waxy potatoes; 1 Egg yolk (size M); 1-2 Garlic cloves; 2 TABLESPOONS Olive oil; 1 package (500 g) chunky tomato pulp; 200 ml Vegetable broth (instant); 7-10 Tbsp Sweet peppers; 7-10 Tbsp Sugar; 200 g Courgette; 200 g cherry tomatoes; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Bread roll (from the previous day)
2 Onions
100 g Sheep's cheese
100 g dried tomatoes in oil
4 Stem(s) Thyme
2 Branches of rosemary
750 g mixed minced meat
2 Eggs (size M)
3 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
750 g large, waxy potatoes
1 Egg yolk (size M)
1-2 Garlic cloves
2 TABLESPOONS Olive oil
1 package (500 g) chunky tomato pulp
200 ml Vegetable broth (instant)
7-10 Tbsp Sweet peppers
7-10 Tbsp Sugar
200 g Courgette
200 g cherry tomatoes
baking paper

Directions

1
Soak the buns. Peel and finely chop the onions. Cut feta cheese into small cubes. Drain tomatoes, cut into strips, put some strips aside for garnishing.
2
Wash herbs. Strip thyme leaves from the stems. Pluck rosemary needles from 1 branch. Squeeze the buns. Mix minced meat, bread roll, eggs, cheese and half each of onions, rosemary and thyme and 2 tablespoons of tomato paste.
3
Season with salt and pepper. Shape into an elongated meatloaf. Place on a baking tray lined with baking paper. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes.
4
In the meantime, peel and wash the potatoes and grate half of them roughly. Cook in boiling salted water for about 4 minutes, rinse with cold water and drain. Stir in egg yolk and season with salt. Cut remaining potatoes into slices.
5
Cook in boiling salted water for about 15 minutes. After 40 minutes spread the potato mixture over the roast, press it on. Peel garlic and cut into slices. Heat 1 tablespoon of oil in a pot, fry the rest of the onions, thyme and half of the garlic in it.
6
Add 1 tablespoon of tomato puree, stir in and deglaze with tomatoes and stock. Season to taste with salt, pepper, paprika and sugar, simmer for about 10 minutes at low heat. In the meantime wash the zucchini, grate dry, cut in half lengthwise and cut diagonally into slices.
7
Wash and halve the cherry tomatoes. Heat 1 tablespoon of oil in a frying pan. Drain the potatoes, put them in the pan and fry them for about 2 minutes. Add the zucchini and fry for about 4 minutes.
8
Finally add rosemary, remaining garlic and cherry tomatoes, toss and season with salt and pepper. Remove rosemary and set aside. Arrange roast with vegetables on a plate. Pour tomato sauce into a sauce boat.
9
Garnish roast with remaining dried tomatoes and roasted rosemary.