Rolled meatloaf with spicy tomato sauce

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Soak rolls in cold water. Peel and halve the vegetable onions and cut into thin slices. Heat two tablespoons of oil in a frying pan and fry the vegetable onions for eight minutes, turning them until transparent and season with salt, pepper and cayenne pepper.

2. 2

   Wash the parsley, dab dry, put something aside for garnishing and chop the rest of the parsley. Add 3/4 of the chopped parsley to the vegetable onions. Peel and finely dice the onions.

3. 3

   Knead the minced meat, squeezed bread roll, mustard, egg, half of the diced onion, salt and pepper. Roll out the minced dough on cling film to form a rectangle (28x30 cm), spread the vegetable onions evenly on top, roll up from the long side and place on the fat pan of the oven.

4. 4

   Roast meat loaf in the preheated oven (electric cooker: 175°C/ gas: stage 2) for about 11/2 hours. In the meantime, peel garlic and press it through a garlic press. Heat remaining oil in a pot, fry remaining onions and garlic for two minutes, deglaze with tomato pulp and cream, bring to the boil, add ketchup and sambal oelek, season with salt, pepper and paprika, stir in sauce thickener and bring to the boil again.

5. 5

   Wash, quarter, seed and dice the tomato. Meatloaf to taste, sprinkle with fried onions and serve tomato sauce sprinkled with diced tomatoes on a platter. Serve the rest of the tomato sauce separately.

6. 6

   Serve with boiled potatoes sprinkled with the remaining parsley.

Nutrition Facts

KCAL
800 kcal

CARBS
27 g

FATS
56 g

PROTEINS
45 g