Stuffed meatloaf with potato crust

Name: Stuffed meatloaf with potato crust
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 1 Bread roll (from the previous day); 1 Onion; 100 g Sheep's cheese; 100 g olives (black olives stuffed with paprika and pitted); 3 Stem(s) Thyme; 1 Rosemary stalk; 2 Eggs; 1 kg mixed minced meat; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 750 g large potatoes (about 5 pieces); 2 TABLESPOONS Oil; 250 g colourful mini peppers; 1-2 Garlic cloves; 1 Bay leaf; 2 TABLESPOONS Olive oil; 2 stem(s) Basil; 7-10 Tbsp fresh herbs; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

1 Bread roll (from the previous day)
1 Onion
100 g Sheep's cheese
100 g olives (black olives stuffed with paprika and pitted)
3 Stem(s) Thyme
1 Rosemary stalk
2 Eggs
1 kg mixed minced meat
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
750 g large potatoes (about 5 pieces)
2 TABLESPOONS Oil
250 g colourful mini peppers
1-2 Garlic cloves
1 Bay leaf
2 TABLESPOONS Olive oil
2 stem(s) Basil
7-10 Tbsp fresh herbs
baking paper

Directions

1
Soak the buns. Peel and finely chop the onion. Cut feta cheese into small cubes. Drain olives, chop coarsely. Wash the herbs. Strip thyme leaves and rosemary needles from the stalks. Separate 1 egg.
2
Squeeze the bread roll. Mix minced meat, bread roll, 1 egg, egg white, onion, cheese, herbs and tomato paste. Season with salt and pepper. Shape into an oblong meatloaf. Place on a baking tray lined with baking paper. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. In the meantime peel, wash and coarsely grate the potatoes. Stir in egg yolk and season with salt. After 40 minutes, spread 2/3 of the mixture on the roast, press it on. Fry the rest of the potato mixture in 2 tablespoons of oil while turning it into small biscuits. Clean and wash the peppers, cut them into smaller pieces if necessary. Peel garlic and press it through a garlic press. Chop bay leaves. Heat olive oil in a pan.
3
Stir in egg yolk and season with salt. After 40 minutes, spread 2/3 of the mixture on the roast, press it on. Fry the rest of the potato mixture in 2 tablespoons of oil while turning it into small biscuits. Clean and wash the peppers, cut them into smaller pieces if necessary. Peel garlic and press it through a garlic press. Chop bay leaves. Heat olive oil in a pan. Sauté garlic in it until transparent, add paprika. Season with salt, pepper and bay leaf. Fry for about 8 minutes while turning. Remove the basil leaves and sprinkle over the peppers. Cut the roast open. Serve with paprika vegetables and potato cookies. Serve garnished with fresh herbs
4
Sauté garlic in it until transparent, add paprika. Season with salt, pepper and bay leaf. Fry for about 8 minutes while turning. Remove the basil leaves and sprinkle over the peppers. Cut the roast open. Serve with paprika vegetables and potato cookies. Serve garnished with fresh herbs