Meatloaf with Mushrooms and Feta Cheese

Summary

Ingredients

• 1 ½ kg minced meat, half and half
• 3 rolls, soaked and squeezed
• 5 pickled cucumber (s), finely diced, approx. 0. cm
• 3 medium onion (s), diced into small pieces
• 4 clove (s) garlic, finely chopped
• 200 g feta cheese, diced into 1 cm pieces
• 3 teaspoons, heaped breadcrumbs
• 200 g canned mushrooms, finely diced
• 4 egg (s)
• 3 teaspoons parsley, frozen
• 2 teaspoons lemon juice
• 3 teaspoons mustard
• 3 teaspoons caraway seeds, ground
• 3 teaspoons marjoram
• 2 teaspoons vegetable stock
• 1 teaspoon thyme, dried
• 3 teaspoons paprika powder, hot pink
• 3 teaspoons salt
• 3 teaspoons pepper
• Fat for the shape

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Instructions

1. Put the mince in a large bowl and mix well with all the ingredients (except for the feta) until it is a nice mass.
2. Grease a baking dish, shape a loaf from the mixture and place in the dish.
3. Press the feta evenly into the loaf so that it is nicely distributed in the mass.
4. Preheat the stove to 180 ° C and leave the casserole dish on the lower rail for 60 - 70 minutes. Core temperature at approx. 70 ° C.
5. Take it out and let it rest for about 5 minutes before it is cut.