Summary

Ingredients

• 1 roll from the day before
• 1 red pepper (s)
• 1 green pepper (s)
• 1 bell pepper (s), yellow
• salt
• 1 onion (s)
• 1 kg minced meat, mixed
• 1 egg (s)
• 1 teaspoon mustard, medium hot
• pepper
• Paprika powder, noble sweet
• 500 g cherry tomato (s)
• 1 bunch parsley
• 1 bunch chives
• 2 packs hollandaise sauce

Print Recipe Pin Recipe

Instructions

1. Soak the rolls in cold water. Clean, wash and quarter the peppers and finely dice one quarter each. Steam the remaining peppers in boiling salted water for about 3 minutes and let them drain.
2. Peel the onion and cut into fine cubes.
3. Knead the minced meat, egg, squeezed bun, diced onion, mustard, salt, pepper and paprika powder. Divide the minced meat into 4 portions. Press 1 portion into a greased loaf pan (approx. 26 cm) and layer alternately a layer of red, green and yellow paprika and the remaining mince. Bake the meatloaf in the preheated oven at 200 ° C for about 1 1/4 hour.
4. Sprinkle the diced peppers on the roast about 15 minutes before the end of the baking time.
5. In the meantime, wash the tomatoes and quarter or halve as desired. Wash the parsley, shake dry and finely chop. Wash the chives and cut into rolls.
6. Stir the sauce powder into 0.5 l of lukewarm water and bring to the boil. Season the sauce with salt and pepper. Add the chives, parsley and tomatoes to the sauce.
7. Arrange the meatloaf with a little sauce on a platter. Serve with the rest of the sauce. Serve the roast garnished with parsley and chives as desired.
8. Boiled potatoes go well with it.