John Myers
Ingredients for 4 servings:
- 1 kg minced meat, mixed
- 1 onion(s) or fried onions
- 1 stale roll
- 2 m.-sized eggs
- 250 g quark, or 250 ml milk
- salt and pepper
- Cayenne pepper
- 1 tbsp parsley, chopped, nB
- 1 tsp oregano, dried, nB
- 3 bell peppers
- 100 g tomatoes, dried, preserved in oil
- 200 g cheese (Gouda)
- 125 ml meat broth
- 125 ml cream
- 1 tbsp crème fraîche
- 1 tsp sweet paprika powder
- some butter for the mold
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes
Drain the tomatoes in a colander. Knead the minced meat with the diced onions, the soaked and squeezed bread roll, eggs, and milk until smooth, then season with salt and pepper. Dice one bell pepper, tomatoes, and Gouda cheese and fold in. Shape the mixture into a loaf and place in the greased dish. Hollow out and quarter the two remaining bell peppers and place them around the minced meat. Bake on the second rack from the bottom in a preheated oven at 200°C for about 45 minutes. Heat the meat broth and mix with the cream, crème fraîche, and paprika. If you like a lot of sauce, you can simply double the amount. Pour the sauce over the meatloaf and cook for another 10-15 minutes. Boiled potatoes, rice, or baguette go perfectly with this dish. A crisp salad also tastes great. Tip: Try varying the dish with two diced gherkins and 2 tablespoons of lemon juice.
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