Meatloaf with Mushrooms and Feta Cheese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
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
Print Recipe
Pin Recipe Instructions
- Put the mince in a large bowl and mix well with all the ingredients (except for the feta) until it is a nice mass.
- Grease a baking dish, shape a loaf from the mixture and place in the dish.
- Press the feta evenly into the loaf so that it is nicely distributed in the mass.
- 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.
- Take it out and let it rest for about 5 minutes before it is cut.
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