Uschis `Greek Meatloaf`
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 roll (s), from the day before
- 100 ml milk, hot
- 1 small onion (s), finely chopped
- 1 clove garlic, finely chopped
- 1 tablespoon butter
- 500 g minced meat, mixed
- 400 g sausae meat, (meat sausae)
- 3 egg (s)
- 1 teaspoon salt
- Pepper, for seasoning
- Paprika powder, for seasoning
- 1 bunch parsley, finely chopped, or frozen
- 2 sprigs thyme, fresh, finely chopped
- 1 red pepper (s), diced
- 100 g feta cheese, diced
- 1 small Box / s olives, black, without stone
- 1 glass mushrooms, cut
- some breadcrumbs, for binding and for the shape
- Butter, for the mold
Print Recipe
Pin Recipe Instructions
- Peel and chop the onion and garlic and sauté with the butter in a small pan until translucent. Cut the sweet peppers and feta into small cubes, drain the olives and cut in half, drain the mushrooms from the glass. Finely chop the parsley and thyme.
- Soak the sliced wheat rolls in the hot milk. Now process the minced meat, sausage meat and all the ingredients into a loose meat dough and, if necessary, bind with a little breadcrumbs.
- Preheat the oven to 160 ° C.
- Brush a roasting pan with soft butter and sprinkle with some breadcrumbs. Pour in the meat dough and top with a few flakes of butter. Bake in the closed roaster for 1 hour.
- Switch the oven to 200-220 ° C and bake for a further 20 minutes until golden brown. Pour off the collected fat from the roaster, let the meatloaf rest for another 10 minutes and then turn it out of the mold, turn it over and cut into slices.
- We like to eat it with potato and cucumber salad!
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