Baked Pepper and Feta Meatloaf
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, (mixed)
- 1 onion (s), (finely chopped)
- 3 clove (s) garlic, (finely chopped)
- 1 egg (s)
- 4 tablespoon breadcrumbs
- 1 teaspoon mustard
- 0.25 teaspoon ¼ cinnamon
- salt and pepper
- 0.5 ½ bell pepper (s), yellow, cut into small pieces
- 0.5 ½ bell pepper (s), green, cut into small pieces
- 0.5 ½ red pepper (s), cut into small pieces
- 100 g feta cheese, (diced)
- Breadcrumbs, for breading
For the sauce:
- 1 onion (s), (finely chopped)
- 3 clove (s) garlic, (finely chopped)
- 500 g tomato (s)
- 1 tablespoon thyme
- 1 teaspoon rosemary
- 1 tablespoon basil
- 1 tablespoon sugar
- salt and pepper
- olive oil
- Olive oil, for the shape
Print Recipe
Pin Recipe Instructions
- Prepare a minced meat dough from the specified ingredients.
- Sprinkle breadcrumbs on a plate and form a loaf from the dough.
- Brush a baking sheet or baking dish with olive oil and place the loaf on it.
- Bake in the preheated oven at 180 ° for 1 hour on the middle rack. After 30 minutes, turn the meatloaf carefully.
- For the sauce, onion and garlic are steamed golden yellow in a saucepan with a little olive oil.
- Peel the tomatoes, remove the stems and cut into small pieces. Put in the pot. Season with salt, pepper, sugar, thyme and rosemary.
- Cover and simmer for 20 minutes. Finally, add basil to the finished sauce.
- Slice the roast and serve with the sauce.
- Rice tastes good with it.
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