Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Rice or pasta taste best with this.