Triple-filled Meatloaf
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 teaspoon, heaped vegetable broth
- 125 ml tomato juice
- 500 g minced meat, mixed
- 1 roll, stale
- 1 egg (s)
- 350 g cocktail tomatoes
- 1 bunch chives or spring onions
- 2 scoops mozzarella
- 2 slices cheese, e.g. Gouda
- 1 large onion (s), red
- salt and pepper
- Paprika powder
- herbs Provence
- Garlic
Print Recipe
Pin Recipe Instructions
- Soak the rolls in lukewarm water, squeeze them out well and mix with the minced meat together with the egg. Chop and mix in the onion.
- Stir the vegetable stock into the tomato juice and mix with the minced meat. Season to taste and, if necessary, season with salt, pepper and paprika. Add the garlic.
- Wash and halve the tomatoes. Cut the chives or spring onions into fine rolls. Cut the mozzarella into slices. Divide the minced meat dough into 5 parts and layer alternately with tomato halves (some retained), Gouda slices and chives on top of each other in a box cake form.
- Bake the meatloaf in the preheated oven at 200 ° C (convection: 175 ° C) for approx. 35 - 40 minutes. Cover the meatloaf with the remaining tomatoes and mozzarella, sprinkle with the herbs of Provence and bake for another 10 minutes.
- Rice or pasta taste best with this.
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