Summary

Ingredients

• 250 g minced meat, mixed
• 4 tablespoons milk
• 1 egg (s)
• 2 tablespoon breadcrumbs
• salt
• pepper
• rosemary
• 2 bunch parsley
• 1 onion (s)
• 1 clove garlic
• 1 carrot (s)
• 1 tablespoon oil
• 5 olives, green, with or without paprika filling
• 50 g sheep cheese
• 1 beefsteak tomato (s)
• Fat, for the foil or baking pan

Print Recipe Pin Recipe

Instructions

1. Mix the minced meat with the milk, egg, breadcrumbs, salt, pepper, rosemary and some of the finely chopped parsley.
2. Sauté the finely diced onion, crushed clove of garlic and the grated carrot in hot oil. Cut the olives into small slices and knead them with the vegetables into the minced meat.
3. Shape the dough into 3 rectangular plates on a damp kitchen board. Cover a plate of minced meat with a sheet of sheep`s cheese, then place the second sheet of dough on top. Pour the rest of the parsley on top and cover with the last sheet of pastry. Press down the edges of the minced meat well so that the sheep`s cheese does not run out during baking. Now place the meatloaf on greased aluminum foil (or in a suitable loaf pan) and place the peeled, diced tomato on top. Fold in the foil, fold the edges firmly.
4. Place the roast on a baking sheet and cook in the preheated oven at 180 ° for about 30 minutes. Then open the surface of the foil and brown the meatloaf at 250 ° for about 8 minutes.