Mozzarella – Meatloaf
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 ½ kg minced meat, half and half
- 2 rolls, from the day before or breadcrumbs / breadcrumbs
- 2 medium onion (s)
- 2 cloves garlic)
- 1 pot basil
- 0.5 ½ pot oregano
- 250 g mozzarella
- 1 glass tomato (s), dried, in oil
- 2 egg (s)
- 150 g breakfast bacon
- Sliced mozzarella for topping
- some tomato (s), fresh, sliced, for topping
- 1 tablespoon tomato paste
- 1 tablespoon mustard, medium hot
- Breadcrumbs, if necessary
- oil
- salt and pepper
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Soak the rolls in cold water. Peel and finely dice onions and garlic.
- Wash and dry the basil and oregano, cut finely except for a little basil for garnish (do not chop!). Dice 250 g mozzarella. Drain the dried tomatoes in oil and cut into small pieces.
- Squeeze the soaked rolls well. Knead with the mince, eggs, onions, garlic, herbs, tomato paste, salt, pepper, mustard and paprika, add some breadcrumbs if necessary.
- Then knead in the dried tomatoes and cheese cubes.
- Shape the meat dough into a 34 cm long loaf. Oil the drip pan from the oven, place the loaf on it and place the bacon close together over the loaf. Fry in the preheated oven on the 2nd rack from the bottom at 175 ° C or fan oven 160 ° C for about 1 hour.
- Let the roast rest for 10-15 minutes, cut into slices, arrange on a plate, cover with mozzarella slices and tomato slices and garnish with basil. Serve hot!
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