Greek-style meatloaf

Ingredients for 4 servings:

• 2 rolls from the day before
• 1 onion(s)
• 1 bunch of parsley
• 100 g feta cheese
• 1,000 g minced meat, mixed
• 2 eggs
• Salt and pepper, white
• Paprika powder, sweet
• 3 tbsp olive oil
• 400 g potatoes
• 250 g green beans
• 400 g eggplant(s)
• 200 g zucchini
• 1 small vegetable onion(s)
• marjoram
• 1 class can/n tomatoes (425 ml)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Soak the bread rolls in cold water. Peel and finely dice the onion. Wash and chop the parsley. Dice the cheese. Squeeze the excess liquid out of the bread rolls. Knead with the minced meat, egg, parsley, and onion. Season with salt, pepper, and paprika. Carefully work in the cheese cubes. Shape the dough into an oblong loaf. Grease a roasting pan with 1 tablespoon of olive oil. Place the meatloaf on top. Bake in a preheated oven at 200°C (top/bottom heat) (180°C fan/convection oven) for about 1 hour. In the meantime, quarter the peeled potatoes. Clean and wash the beans, eggplant, and zucchini. Halve the eggplant lengthwise. Slice the zucchini and eggplant. Cut the onion into large pieces or thin wedges. Cover and sauté the beans in a little boiling salted water for about 15 minutes. Heat 2 tablespoons of olive oil in a pan. Fry the potatoes and onions for about 10 minutes, turning frequently. Season with salt, pepper, and marjoram. Add the eggplant and zucchini and sauté briefly. Add the tomatoes and their liquid and bring to a boil. Crush the tomatoes slightly and simmer uncovered for about 10 minutes. Drain the beans and stir in. Arrange the meatloaf and vegetables in portions on plates and serve.