Layered Meatloaf with Peppers
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: 6) |
Ingredients
- 2 onions)
- 1 tablespoon oil
- 300 g spinach leaves, frozen
- salt and pepper
- Paprika powder, noble sweet
- 1 roll, from the day before
- 375 g minced meat, mixed
- 375 g meat
- 1 egg (s)
- 2 teaspoons mustard
- 1 teaspoon thyme, dried
- 1 glass bell pepper (s), roasted (370 ml)
- 2 scoops mozzarella, Γ‘ 15g
- 75 g cheese, (Edam piece)
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Peel the onions and finely dice them. Heat the oil in the pan. Steam 1/3 of the onions in it until translucent. Add the spinach and some water. Bring to the boil, cover and thaw and heat over low heat for approx. 15 minutes. Drain the spinach well, possibly squeeze it out lightly. Season with salt and pepper.
- Soak the rolls. Knead the mince, ground meat, remaining onions, egg, squeezed bun, mustard, salt, pepper, thyme and sweet paprika.
- Drain the peppers and cut into strips. Fold up to a little under the spinach. Cut the mozzarella into slices. Grate Edam.
- Press half of the mince into a greased baking dish. Spread the spinach and 3/4 mozzarella on top. Sprinkle with half of the Edam cheese, top with the rest of the mince. Bake in the oven at 225 degrees (fan oven: 200) for about 30 minutes.
- Spread the rest of the paprika and cheese on top, bake at 200 degrees (convection: 175) for 30-40 minutes.
- Roast potatoes go well with it.
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