Mediterranean Meatloaf in Roman Pot
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g minced meat, mixed
- 2 egg (s)
- 1 bell pepper (s)
- 2 onion (s), red
- 150 g feta cheese
- 2 cloves garlic)
- 2 tablespoon tomato paste
- 1 roll, old one
- 1 chilli pepper (s)
- 2 tablespoon spice mixture, (gyros)
- Sea salt and pepper
- Herbs, e.g. oregano, thyme, rosemary
- 50 ml whipped cream, or Cremefine
Print Recipe
Pin Recipe Instructions
- Mix the minced meat with the soaked bun, eggs, spices and the finely chopped onions, peppers, garlic and chilli peppers and the spices and tomato paste. Mix the feta with the cream and herbs to a creamy mass.
- Then fill the minced meat with the feta mixture and shape it into a meat loaf shape.
- Put the minced meat in the Römertopf, add 2 sprigs of rosemary and 2 cloves of garlic that have been lightly beaten by hand and place in the oven that has not been preheated for 90 minutes at approx. 180 ° C.
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