Italian Meatloaf in Ciabatta Coating

Summary

Prep Time	30 mins
Total Time	2 hrs 30 mins
Course	Main Course
Cuisine	European
Servings (Default: 8)

Ingredients

For the filling:

For the dough:

500 g bakin mix, for ciabatta
345 ml water, lukewarm
some flour, for dusting

Instructions

For the meatloaf, mix 1 kg of ground meat with 2 raw eggs. Cut the onions, tomatoes and mozzarella into small cubes. Chop the fresh basil leaves. Add the mustard, onions, tomatoes, mozzarella and basil to the meat and mix. Work breadcrumbs under this mass until the desired firmness is achieved. Shape a loaf of bread and place on a greased baking sheet. Bake in the oven preheated to 175 ° C for 40 minutes. Then let it cool down completely.
For the dough, put the baking mixture with the lukewarm water in a bowl and knead into a smooth, elastic dough. Cover and let the dough rise in a warm place for 30 minutes. Then roll out the dough carefully so as not to destroy the air bubbles that have formed.
Place the cooled meatloaf on the rolled out dough and enclose it tightly. Place with the dough edges down on a greased baking sheet. Prick the surface of the dough several times with a fork and dust with a little flour. Cover and let rise in a warm place for another 45 minutes until the dough has enlarged significantly. Bake in a preheated oven at 180 ° C for 30 minutes.
When using a different baking mix, follow the manufacturer`s instructions.
It goes well with herbal quark with garlic, fresh salad and dry white wine.

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