Greek meatloaf with braised vegetables

Ingredients for 4 servings:

• 500 g minced meat, mixed
• ½ pack of feta cheese cut into strips
• 1 jar green olives, cut into pieces
• 4 large onions, diced
• 1 m.-sized egg(s)
• Breadcrumbs
• 250 g tomatoes, small, quartered
• 2 large eggplants, cut into pieces
• ¼ liter wine, red, dry
• ¼ liter of water
• 1 pack of gravy, instant extra
• salt and pepper
• 1 bunch parsley, flat, chopped
• 2 sprigs of thyme
• Caraway seeds
• marjoram

Instructions

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

Mix the minced meat, olives, 1 1/2 onions, the egg, breadcrumbs, salt, pepper, caraway, marjoram, chopped parsley, and half and 2/3 of the olives together. Shape the mixture into a loaf. Cut the loaf in half and place the feta strips inside. Put the loaf back together securely. Preheat the oven to 200°C. Brown the roast well on all sides in a pan. Brown the onions as well. Add a little olive oil to an ovenproof dish, then add the meatloaf, onions, thyme, and vegetables to the dish. Season the vegetables with salt and pepper. Cook everything on the middle rack for 1/2 hour. Mix the gravy into the water. Add the water and red wine to the pan and simmer for another 30 minutes. Then pour the sauce into a saucepan, add the remaining olives, and season to taste; thicken slightly if necessary. Slice the roast and serve with the vegetables and sauce. Serve with parsley potatoes or flatbread.