Mediterranean Minced Meat Terrine

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 8)

Ingredients

Instructions

Fry the pepper cubes in part of the oil and sauté for 4-5 minutes. Season with salt and pepper and remove from the pan. Sauté the onion cubes in the remaining oil, after 3 minutes add the garlic and herbs, season and sauté for another 2 minutes. Add to the peppers and let cool down a bit.
Knead the minced meat with the mustard, eggs, the bread crumb, salt and pepper. Thoroughly mix the mozzarella, sun-dried tomatoes and the cooled pepper-onion mixture into the minced meat mixture.
Line a mold (slim rectangular cake mold or terrine mold with a capacity of 2 liters) with baking paper. The edges should overlap a little. Spread the mince into the mold, press it down firmly, avoid air pockets.
Smooth the terrine and cook at 200-220 degrees on the 1st rack from the bottom for about 60-75 minutes. (The time depends on the width of the shape.)
Annotation:
This terrine is warm with a tomato sauce a dish for every day. The cold leftovers are good for dinner, school sandwiches and as a snack for the office. But it also looks great on a rustic buffet and is suitable for picnics and parties.
If I serve the terrine cold, I prefer Gouda or Feta to mozzarella. Then salt the meat dough a little more carefully.
The white bread crumb can be replaced with 70-80g breadcrumbs, if they are not from ancient rolls.

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