Provençal meatloaf with oven-baked ratatouille

Ingredients for 5 servings:

• 1,000 g minced meat
• 3 eggs
• 1 onion(s)
• Garlic to taste
• e.g. breadcrumbs
• Herbs of Provence
• salt and pepper
• 250 g bacon, sliced
• 100 g feta cheese
• 500 ml vegetable stock
• 400 ml red wine
• 5 potatoes
• 7 tomatoes
• 3 bell peppers, red, yellow, green
• 6 onions

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

very tasty variation of the classic

Slice the potatoes. Wash the tomatoes and cut into eighths. Wash the bell peppers and cut into strips. Peel the 6 onions and cut into eighths. Roughly dice the feta cheese. For the meatloaf, add the eggs to the minced meat. Peel and finely dice another onion. Crush the garlic clove (do not dice!) and sauté it with the onions. Then add the onions only to the minced meat mixture. Thicken with a little breadcrumbs. Season with pepper, salt, and, if desired, dried garlic and Provençal herbs. Mix everything together and form a roast. Score the roast mixture from the top to the middle, fill the center with the feta cheese, seal, and finally wrap it with bacon, securing it with toothpicks if necessary. Place the meatloaf in the center of a deep baking sheet and arrange the vegetables around it. Season the vegetables with salt, pepper, and Provençal herbs. Then pour 500 ml of vegetable stock and 400 ml of red wine over the vegetables and place everything in the oven at 180°C for about one hour.