Mini meat loaf

Ingredients

Directions

1. 1

   Crumble the toast. Peel and finely chop the onion. Drain mozzarella and cut into slices. Wash, clean and slice the tomato. Crush the peppercorns. Mix with mustard and honey.

2. 2

   Knead minced meat, toast crumbs, onion, tomato paste and egg. 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. Spread mustard cream on the remaining 2 roasts. Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 30 minutes. In the meantime, clean and wash the iceberg lettuce and cut it into small pieces. Season yoghurt with salt, pepper and lemon juice. Pour over the salad as dressing. Arrange the roast garnished with basil.

3. 3

   Spread mustard cream on the remaining 2 roasts. Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 30 minutes. In the meantime, clean and wash the iceberg lettuce and cut it into small pieces. Season yoghurt with salt, pepper and lemon juice. Pour over the salad as dressing. Arrange the roast garnished with basil. Serve salad extra. Serve with french fries and ketchup