Greek Style Meatloaf

Summary

Ingredients

• 2 rolls from the day before
• 1 onion (s)
• 1 bunch parsley
• 100 g feta cheese
• g 1,000 minced meat, mixed
• 2 egg (s)
• Salt and pepper, whiter
• Paprika powder, noble sweet
• 3 tablespoon olive oil
• 400 g potato (s)
• 250 g beans, reen
• 400 g auberine (s)
• 200 g zucchini
• 1 small vegetable onion (s)
• marjoram
• 1 small Can (s) tomato (425 ml)

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Instructions

1. Soak the rolls in cold water. Peel onion and chop finely. Wash and chop the parsley. Dice cheese.
2. Squeeze out the bun. Knead with the minced meat, egg, parsley and onion. Season with salt, pepper and paprika. Carefully work in the cheese cubes. Shape the dough into an elongated loaf. Grease the pan with 1 tablespoon of olive oil. Place the meatloaf on top.
3. Fry in a preheated oven at 200 ° C top / bottom heat (convection 180 ° C) for about 1 hour.
4. In the meantime, quarter the peeled potatoes. Clean and wash the beans, eggplant and zucchini. Halve the aubergine lengthways. Cut the zucchini and aubergine into slices. Cut the green onion into large pieces or thin wedges.
5. Cover the beans in a little boiling salted water and stew for about 15 minutes.
6. Heat 2 tablespoons of olive oil in a pan. Fry the potatoes and onions in it for about 10 minutes, turning them frequently. Season with salt, pepper and marjoram. Add the aubergine and zucchini and sauté briefly. Add the tomatoes with the liquid, bring to the boil. Mash the tomatoes a little and stew everything uncovered for about 10 minutes. Drain the beans and mix in.
7. Arrange the meatloaf and vegetables in portions on plates and serve.