Mediterranean meatloaf roll
easy
75 mins
75 mins
Ingredients
- 1 collar Basil
- 200 g Sheep's cheese
- 100 g dried tomatoes in oil
- 200 g Double cream cream cheese
- 7-10 Tbsp black pepper
- 2 medium-sized onions
- 800 mixed minced meat
- 1 egg (size M)
- 2 TABLESPOONS Breadcrumbs
- 7-10 Tbsp Salt
- 1 TABLESPOON Olive oil
- 2 TABLESPOONS Tomato paste
- 1 can(s) (450 ml) chopped tomatoes
- 1 TEASPOON Instant vegetable stock
- 1 pinch Sugar
- 7-10 Tbsp Breadcrumbs
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the basil, dab dry and cut into fine strips, leaving some aside for garnishing. Crumble the feta cheese. Drain and dice the tomatoes, put something aside for garnishing. Mix tomatoes, feta cheese, cream cheese and basil, season with pepper
- 2
Onions peel, finely dice. Knead minced meat, egg, breadcrumbs and half of the onions, season with salt and pepper. Sprinkle the work surface with breadcrumbs. Form minced meat into a flat rectangle (approx. 26 x 35 cm). Pour sheep's cheese cream on top and spread. Roll everything up and place on a baking tray. Fold a strip of aluminium foil and put it around the roll. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 hour. After approx. 45 minutes, remove the strips and add 150 ml water
- 3
Heat the oil in a pot and sauté the remaining onions. Add tomato paste, sweat briefly, add chopped tomatoes and 200 ml water. Bring to the boil, add stock and simmer over a mild heat for about 15 minutes. Season to taste with salt, pepper and sugar. Sprinkle roll with basil and tomato cubes put aside. Add the sauce. Bread tastes good with it
Nutrition Facts
930 kcal
14 g
71 g
58 g
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