Mexican meatloaf
easy
90 mins
90 mins
Ingredients
- 4 Eggs (size M)
- 1 Bread rolls from the previous day
- 2 large onions
- 1 green and red pepper
- 750 g mixed minced meat
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 1-2 TABLESPOONS Breadcrumbs
- 750 g Potatoes
- 30 g clarified butter
- 1 can(s) (425 ml, separation weight 285 g) Vegetable corn
- 1 can(s) (425 ml, separation weight 250 g) Kidney Beans
- 1-2 Chillies
- 2 TABLESPOONS Olive oil
- 1 can(s) (850 ml, 800 g) peeled tomatoes
- 7-10 Tbsp Sugar
- 2-3 Garlic cloves
- 7-10 Tbsp Parsley and chillies
- 7-10 Tbsp Oil
Directions
- 1
Boil 2 eggs hard in 10 minutes. Soak the rolls in cold water. Peel and finely dice the onions. Clean, wash and cut the peppers into pieces. Knead minced meat, squeezed out roll, remaining eggs and half of the onion cubes. Add half of the paprika pieces.
- 2
Season vigorously with salt, pepper and paprika. (If the dough is too soft, add 1-2 tablespoons of breadcrumbs.) Drain eggs, rinse with cold water and peel. Shape the mince into an oval roast, pressing the hard-boiled eggs into the middle. Place the roast on an oiled fat pan of the oven and cook in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 1 hour. In the meantime, peel, wash and slice the potatoes. Fry in hot clarified butter for 15-20 minutes, turning. Drain corn and kidney beans. Wash chillies, carve lengthwise and remove seeds. Then cut into rings. Fry the rest of the pepper pieces and diced onion with the chili rings in hot olive oil for about 5 minutes. Add corn and kidney beans, pour juice on the tomatoes and braise for 10 minutes. Season to taste with salt and a little sugar.
- 3
Wash chillies, carve lengthwise and remove seeds. Then cut into rings. Fry the rest of the pepper pieces and diced onion with the chili rings in hot olive oil for about 5 minutes. Add corn and kidney beans, pour juice on the tomatoes and braise for 10 minutes. Season to taste with salt and a little sugar. Peel garlic and cut into slices. Add to the potatoes 5 minutes before the end of the cooking time and fry. Season with salt and pepper. Cut the meatloaf open and arrange on a plate with the vegetables. Garnish as you like with parsley and chillies. Add roast potatoes
- 4
Peel garlic and cut into slices. Add to the potatoes 5 minutes before the end of the cooking time and fry. Season with salt and pepper. Cut the meatloaf open and arrange on a plate with the vegetables. Garnish as you like with parsley and chillies. Add roast potatoes
Nutrition Facts
830 kcal
59 g
39 g
59 g
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