Meatloaf with potato crust

Ingredients for 4 servings:

• 750 g minced meat, half and half
• 750 g potatoes, waxy
• 200 g zucchini
• 200 g cherry tomatoes
• 100 g dried tomatoes in oil
• 100 g feta cheese, original
• 3 tbsp tomato paste
• 2 m.-sized eggs
• 1 medium egg yolk
• 2 stalks of thyme, fresh
• 2 sprigs rosemary, fresh
• 1 roll, from the day before
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 tbsp olive oil, cold squeezed
• Salt and pepper, black, ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the bread roll and squeeze out excess moisture. Peel and finely dice the onion. Dice the feta. Peel and slice the garlic. Trim the zucchini and slice diagonally. Halve the cherry tomatoes. Drain the pickled tomatoes, reserving the oil, and slice the tomatoes. Pick the thyme leaves and half of the rosemary needles from the stems and finely chop. Knead the minced meat with the eggs, bread roll, cheese, onion, pickled tomatoes, rosemary, thyme, and tomato paste. Season with salt and pepper, and form into a loaf. Line a baking tray with baking paper and roast the meatloaf in a preheated oven (electric oven: 175°C/gas mark 2/fan: 160°C) for 60-70 minutes. Peel and wash the potatoes. Coarsely grate half of the potatoes, cook in boiling salted water for approx. 4 minutes, rinse in cold water, drain, stir in the egg yolk and season with salt. After approx. 40 minutes, spread the grated potato mixture over the roast and press down well. Cut the remaining potatoes into wedges and cook in boiling salted water for approx. 15 minutes. Heat the oil, including the tomato oil, in a pan, fry the potato wedges for approx. 2 minutes, add the zucchini, fry for a further 4 minutes, add the rosemary sprig, garlic and cherry tomatoes, toss everything together, season with salt and pepper, remove the rosemary sprig. Arrange with the roast and serve. A tomato sauce goes well with it.