Summary

Ingredients

• g 1,000 minced meat, mixed (beef / pork)
• 500 g low-fat quark
• 4 egg (s)
• 2 medium onion (s), finely chopped
• 2 teaspoons, heaped mustard, medium hot
• 2 teaspoons salt
• 1 teaspoon, leveled pepper (or 20 turns from the pepper mill)
• parsley
• Oregano, dried
• 12 olives, black, without stone, cut into fine rings
• 1 red pepper (s), cut into fine cubes
• 200 g sheep cheese, cut into small cubes
• Oil, for the mold

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Instructions

1. Preheat the oven to 180 ° C top / bottom heat. Lightly grease a drip pan or large casserole dish with a little oil.
2. Knead together all the ingredients from minced meat to paprika. Halve the dough and place the first half in the drip pan (or dish).
3. Spread the sheep`s cheese on top and pour the second half of the batter over it. Seal all around and form an elongated, high loaf.
4. Bake for about 60 minutes. Do a knife test: pierce a knife to the middle and - carefully - feel it with your finger or lips. If the knife is very warm, the meatloaf is ready.
5. Don`t be alarmed: the roast gives off plenty of liquid, but it is still nice and fluffy and juicy.
6. Carefully lift out of the drip pan with two spatulas, drain briefly and place on a cutting board. Let cool for about 5 minutes.
7. Cut into thick slices.
8. Serve with tzatziki, cucumber and iceberg lettuce.
9. All non-food lovers can eat white bread or mashed potatoes with it.
10. Note: As an exception, beef and pork are mixed here so that the meatloaf is more juicy.