Meatloaf with Sheep Cheese and Sun-dried Tomatoes

Summary

Prep Time	15 mins
Cook Time	50 mins
Total Time	1 hr 5 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

750 g minced beef
200 g sheep cheese, diced or crumbled
10 tomato (s), dried, pickled in oil, drained and diced
2 medium egg (s)
5 tablespoon breadcrumbs
6 tablespoon water
2 cloves garlic, pressed through
salt and pepper
Herbs, e.g., rosemary, thyme, Provencal

Meatloaf with Sheep Cheese and Sun-dried Tomatoes

Instructions

Mix all ingredients into a minced meat batter, adding the sheep cheese last so that it does not crumble too much. Be careful with the salt, as the sheep`s cheese and tomatoes season well.
Put in a greased dish and cook in a preheated oven at 200 ° C top / bottom heat for approx. 45 - 50 minutes.
Serve cold or warm. The tomatoes and cheese can cause the roast to leak a little when it cools.

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