Greek Meatloaf
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg minced meat, mixed
- 3 egg (s)
- 250 g bacon, diced
- 2 onions)
- 1 clove garlic
- 2 tablespoon tomato paste
- 200 g feta cheese or feta cheese
- 150 ml cream
- 0.5 Β½ bunch chives
- 50 g pine nuts
- 1 roll, from the day before
- Thyme and basil
- butter
- salt and pepper
- Paprika powder, hot as rose
Print Recipe
Pin Recipe Instructions
- Cut the chives into small rolls, soak the rolls in water, squeeze them out and mix with the minced meat, eggs, tomato paste, chives, salt, pepper and rose paprika.
- Fry the diced bacon in a pan, add the finely diced onions and finely chopped garlic and sautΓ©. Then mix with the minced meat batter.
- Cut the feta into fine cubes and work with the cream, thyme and basil to a pulpy mass.
- Put about 3/4 of the minced meat dough in a buttered casserole dish, pull up on the edges so that a hollow is formed in the middle. Put the feta mixture in this well. Cover with the remaining minced meat and place in the preheated oven for about 60 minutes at 200 degrees top / bottom heat or 180 degrees convection. After about 40 minutes, sprinkle the meatloaf with the pine nuts.
- It goes well with flatbread and, depending on your taste, tomato ketchup.
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