in Italy

Italian minced meat cake

updated

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Ingredients for 16 servings:

  • 2 rolls
  • 3 garlic cloves
  • 3 onions
  • ½ jar oregano, dried
  • 1 ¼ kg minced meat, mixed
  • 2 eggs
  • 1 cup of crème fraîche (150 g)
  • salt and pepper
  • 300 g tomatoes
  • 250 g Cheddar cheese
  • possibly grease for the tray

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Meatloaf with tomatoes (baked)

Soak the rolls. Finely chop the garlic, onion, and oregano. Combine the ground beef, eggs, squeezed-out rolls, crème fraîche, and the remaining ingredients, except the tomatoes and cheese. Season to taste with salt and pepper. Spread the mixture evenly on a greased baking sheet (I use baking paper underneath). Wash the tomatoes, slice them, and top the mixture. Grate the cheese over the top. Bake in a preheated oven (top/bottom heat: 175°C, fan oven: 150°C, gas mark 2) for about 45 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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