Mediterranean meatloaf with potato crust

Ingredients for 5 servings:

• 1 kg minced beef
• 1 bag of rice
• 1 jar dried tomatoes
• 150 g green olives, pitted
• 3 eggs
• 3 large potatoes
• Breadcrumbs
• 2 onions
• 2 cloves garlic
• 3 tsp, heaped mustard
• 1 tsp, smothered cinnamon
• 25 g sweet paprika powder
• salt and pepper
• butter

Instructions

Working time approx. 50 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 10 minutes

Deliciously pimped meatloaf that is nice and juicy thanks to the potato crust.

Cook the rice and then let it cool enough to handle. Meanwhile, put the minced meat in a large bowl. Finely chop the onion and garlic, slice the olives into rings, and slice the sun-dried tomatoes. Crack the eggs and add all the ingredients to the bowl. Add paprika, cinnamon, and 3 heaped teaspoons of mustard, along with pepper and salt to taste. Finally, add the rice to the bowl and mix well. Gradually add the breadcrumbs or breadcrumbs until the mixture no longer falls apart but is nice and sticky. Season to taste and adjust the seasoning if necessary. Grease a baking tray or casserole dish with butter. Shape the mixture from the bowl into a loaf and place it on the baking tray or in the casserole dish. Peel the raw potatoes and grate them while they are still raw. Generously salt the grated potatoes, squeeze them dry in a cloth, and cover the loaf completely. Place in the oven at 190°C (convection oven) for 75 minutes. Serving suggestion: Instead of ketchup or mustard, eat with tzatziki or herb curd.