Mini meat loaf
easy
45 mins
45 mins
Ingredients
- 2 discs Toast bread (approx. 30 g each)
- 1 Onion
- 1 (125 g) scoop of mozzarella cheese
- 1 (approx. 80 g) Tomato
- 600 g mixed minced meat
- 1 TABLESPOON Tomato paste
- 1 egg (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 40 g grated parmesan cheese
- 600 g frozen potato wedges (Country Steak Frites)
- 1 Head picking salad
- 150 g cherry tomatoes
- 2 TABLESPOONS White wine vinegar
- 7-10 Tbsp Sugar
- 2 TABLESPOONS Olive oil
- 1-2 stem(s) Rosemary
- baking paper
Directions
- 1
Finely crumble the toast. Peel and finely chop the onion. Drain mozzarella and cut into slices. Wash, clean and slice the tomato. Knead minced meat, toast crumbs, onion, tomato paste and egg.
- 2
Season with salt and pepper. Form minced dough into 4 small roasts. Place on a baking tray lined with baking paper. Divide tomato and mozzarella slices between 2 roasts. Sprinkle Parmesan cheese on the remaining two roasts.
- 3
Spread potato wedges all around. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. In the meantime clean, wash and cut the salad into small pieces.
- 4
Clean, wash and halve the cherry tomatoes. Mix vinegar, salt, pepper and 1 pinch of sugar. Gradually fold in the oil. Garnish roast with rosemary. Add potato wedges. Drizzle salad with vinaigrette.
- 5
Ketchup or salsa sauce tastes good with it.
Nutrition Facts
860 kcal
47 g
54 g
48 g
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