Stuffed minced bread with salad
easy
45 mins
45 mins
Ingredients
- 75 g red, roasted peppers (glass)
- 1 TABLESPOON Olive oil
- 400 g Thüringer varkensgehakt
- 3 (à 35 g) Spring onions
- 1 package (400 g) ready to bake pizza dough with olive oil on baking paper (27 x 36 cm)
- 2-3 TABLESPOONS Breadcrumbs
- 1 (approx. 300 g) Lettuce
- 200 g Whole milk yoghurt
- 5 TABLESPOONS Milk
- 1 TABLESPOON Lemon juice
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
Directions
- 1
Drain the peppers and then dab dry. Heat the oil in a large pan. Fry the ground pork for five minutes until crumbly. In the meantime, clean and wash the spring onion, cut into rings and add to the mince.
- 2
Fry for four more minutes. Dice the peppers and stir into the ground pork mixture. Pour the mixture into a sieve and drain. In the meantime roll out the pizza dough with the baking paper on a baking tray. Sprinkle the dough with breadcrumbs.
- 3
Place the dough with the long side facing forward. Pour the minced meat into the middle third of the dough. Fold the right and left third of the dough over the mince. Press the edges so that the roll is closed. Cut the top of the dough diagonally.
- 4
Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15 to 20 minutes on the lower shelf until golden brown. In the meantime, wash, clean and drain the salad. Mix yoghurt, milk and lemon juice, season to taste with salt, pepper and sugar.
- 5
Take out the minced bread and let it cool down a little. Arrange salad in small bowls and drizzle with dressing. Serve the salad with the meat loaf.
Nutrition Facts
660 kcal
51 g
36 g
33 g
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