John Myers
Meatloaf with Tomato Sauce and Beans
The perfect meatloaf with tomato sauce and beans recipe with a picture and simple step-by-step instructions.
- 1 tbsp Butter
- 1 Bun old
- 2 Chili peppers
- 1 Peeled garlic clove
- 6 Stems Parsley
- 1 Egg
- 100 ml Cream
- Salt
- 3 tsp Dried oregano
- 1 kg Ground beef
- 1 tbsp Rapeseed oil
- 300 g Green beans Tk
- Salt
- 1 Can Chopped tomatoes
- 100 ml Vegetable broth
- 6 Stems Basil
- Sugar
- 1 tbsp Lemon juice
- 30 g Mountain cheese
- Preheat the oven to 200 degrees (convection 180 degrees). Cut the roll into large cubes and cut off the stalks from the chilli peppers. Put both with garlic, parsley, tomatoes, mountain cheese, egg, cream, salt and oregano in a food processor with a cutting knife Place in a bowl with the minced meat, season with salt and knead with your hands to form an even mixture. Brush a box cake tin with butter. Spread the mince in the pan and drizzle with oil. Fry in the hot oven on a grid in the lower third of the oven for about 1 hour.
- Put the tomatoes, broth and basil leaves in a saucepan and purée finely with a chopping stick. Season with salt, a pinch of sugar and lemon juice. Heat the sauce, add the beans and warm for about 2 minutes. Remove the meatloaf from the oven, cook for 10 minutes . Let rest in the tin, then carefully turn out. Cut into slices and serve with the tomato sauce and beans.
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