For the meatloaf, clean and wash the leek and remove the dark leaves. Halve the leek lengthways. Separate the individual leek leaves and blanch them in boiling salted water for about 30 seconds. Take out, rinse with cold water and pat dry. Grease a loaf pan and place the leek leaves across the pan, letting the leaves hang over the edge to fold over.
Preheat the oven to 160 °.
Thaw the spinach briefly and sauté briefly in the oil with the chopped garlic clove over medium heat, season with salt and pepper. Put in a sieve, drain and let cool. Express well with your hands. Quarter and core the tomatoes, remove the stem and finely dice the pulp, pluck the thyme from the stems.
Mix the minced meat with breadcrumbs, spinach, diced tomatoes, tomato paste, thyme and eggs, season with salt and pepper. Pour the meat dough into the prepared loaf pan, beat the leek leaves over it and press down firmly.
Bake in the oven for about 1 hour and 30 minutes. After baking, let it cool down briefly and carefully pour off the juice first. Then turn out of the mold and cut into slices.
For the paprika sauce, clean, quarter and cut the peppers. Heat the oil in a pan and fry the pepper pieces in it for about 5 minutes, then leave to cool.
Clean and finely dice the chilli pepper, remove the kernels beforehand. Finely chop the garlic and pluck the thyme leaves.
Mix the yoghurt with paprika, chilli and garlic and puree everything in the blender. Stir in the thyme and season with salt and pepper. Sufficient for meat loaf.
Tip: use a lot of leeks. It wasn`t enough for me on the first try.
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