Meatloaf Baked with Tomatoes and Mozzarella and Baked Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g minced meat, mixed
- 1 roll, dry
- 100 g tomato (s), dried, without oil
- 1 onion (s)
- 1 clove garlic
- 10 g butter
- 2 egg (s)
- 75 g parmesan, freshly rated
- 1 tablespoon parsley, finely chopped
- 1 teaspoon thyme, fresh
- 0.5 teaspoon ½ rosemary, fresh, very finely chopped
- salt and pepper
- Paprika powder, noble sweet
- 3 tomato (s), (vine tomatoes)
- 250 g mozzarella
- 800 g potato (s)
- 1 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Soak the rolls and tomatoes separately in lukewarm water. Peel the onion and garlic, dice finely, sauté in butter, leave to cool.
- Preheat the oven to 200 ° C.
- Squeeze out the rolls and tear them apart. Drain the tomatoes, chop finely. Add both onion and garlic cubes, parmesan, herbs and eggs to the mince. Season with salt, pepper and paprika, knead well. Shape into an elongated loaf, flatten it a little and place on a baking sheet lined with baking paper.
- Wash tomatoes, rub dry, remove green stalk, cut into slices. Drain the mozzarella, cut into slices. Place both in flakes alternately on the loaf, season with salt and pepper.
- Roast on the middle shelf in the preheated oven for about an hour.
- Wash, peel and quarter the potatoes. Mix thoroughly with the oil in a freezer bag. After 20 minutes of cooking, place it around the meatloaf. Salt at the end of the cooking time.
- Either a mixed salad or Mediterranean vegetables go well with it.
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