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- beef
- Summer meatloaf with roasted vegetables
Summer meatloaf with roasted vegetables
Nutrition facts per serving:
- Energy in kcal about 197
This is needed
This is needed
for 12 piece
Meatloaf
- 2 eggs
- 0.5 yellow and red peppers
- 1 onions
- 100 g day-old half-white bread
- 2 tbsp rosemary
- 1 tbsp thyme
- 2 garlic clove
- 600 g minced meat (beef and pork)
- 1.5 tsp salt
- 0.5 tsp cayenne pepper
Roasted vegetables
- 3 tomato
- 2 onions
- 0.5 yellow and red peppers
- 50 g Kalamata olives
- 2 tbsp thyme leaf
To serve
- 0.5 tbsp honey
- 0.5 dl balsamic vinegar
- 1 pinch salt
- a little pepper
Tools
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- Loaf tin measuring approx. 20 cm, fully lined with baking paper
And that's how it's done
And that's how it's done
Meatloaf
To make the meatloaf, beat the eggs, dice the pepper and finely chop the onion.
Cut the bread into small cubes, set aside 3 tbsp of bread cubes. Finely chop the rosemary. Remove the thyme leaves from the stalks.
Add the minced meat to the eggs, then add the pressed garlic. Add the bread and herbs, season and knead well.
Transfer the mixture to the prepared tin and press down lightly. Place the loaf tin on a tray lined with baking paper (leave 3/4 of the tray empty for the vegetables.
Sprinkle with the reserved bread cubes. Place the loaf tin on a tray lined with baking paper (leave 3/4 of the tray empty for the vegetables.
Bake for approx. 15 mins. in the centre of an oven preheated to 200°C. Remove the tray from the oven.
Roasted vegetables
Cut the tomatoes and onions into wedges and the peppers into diamonds. Cut the olives in half and remove the stones. Remove the thyme leaves from the stalks.
Mix the vegetables, olives and herbs with the oil, salt and pepper. Place next to the loaf tin. Cook the meatloaf and vegetables for a further 25 mins.
To serve
Allow the meatloaf to rest in the tin for approx. 5 mins. before slicing. Simmer the balsamic and honey for approx. 5 mins., season. Serve with the vegetables.
