Layered meatloaf with peppers

Ingredients for 6 servings:

• 2 onions
• 1 tbsp oil
• 300 g leaf spinach, frozen
• salt and pepper
• Paprika powder, sweet
• 1 roll, from the day before
• 375 g minced meat, mixed
• 375 g minced meat
• 1 egg(s)
• 2 tsp mustard
• 1 tsp thyme, dried
• 1 jar roasted bell pepper(s) (370 ml)
• 2 balls of mozzarella, 125g each
• 75 g cheese (Edam piece)
• Fat, for the shape

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Peel and finely dice the onions. Heat the oil in a pan. Sauté 1/3 of the onions until translucent. Add the spinach and a little water. Bring to a boil, cover, and thaw over low heat for about 15 minutes. Drain the spinach well, squeezing dry if necessary. Season with salt and pepper. Soak the bread rolls. Knead the minced meat, ground beef, remaining onions, egg, squeezed bread roll, mustard, salt, pepper, thyme, and sweet paprika. Drain the bell peppers and cut into strips. Fold all but a little into the spinach. Slice the mozzarella. Grate the Edam cheese. Press half of the minced meat into a greased baking dish. Spread the spinach and 3/4 of the mozzarella on top. Sprinkle with half of the Edam cheese and layer the remaining minced meat on top. Bake in the oven at 225 degrees (fan oven: 200) for about 30 minutes. Top with the remaining peppers and cheese, and bake for another 30-40 minutes at 200 degrees Celsius (175 degrees Celsius fan oven). Serve with roasted potatoes.