Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Meatloaf
Roasted vegetables
To serve
How it's done
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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.
| Serve: | Slice the meatloaf and plate up. Serve the vegetables alongside, drizzle with a little balsamic. |
|---|
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