Layered meatloaf

Ingredients for 3 servings:

• 250 g minced meat, mixed
• 4 tbsp milk
• 1 egg(s)
• 2 tbsp breadcrumbs
• Salt
• pepper
• rosemary
• 2 bunches of parsley
• 1 onion(s)
• 1 clove(s) garlic
• 1 carrot(s)
• 1 tbsp oil
• 5 green olives, with or without pepper filling
• 50 g sheep’s cheese
• 1 beefsteak tomato(s)
• Fat, for the foil or baking pan

Instructions

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

to eat warm or cold

Mix the ground meat with milk, egg, breadcrumbs, salt, pepper, rosemary, and some of the finely chopped parsley. Sauté the finely diced onion, crushed garlic clove, and grated carrot in hot oil. Slice the olives and knead them into the ground meat along with the vegetables. On a damp chopping board, form the dough into three rectangular slabs. Cover one slab of ground meat with a slab of feta cheese, then place the second slab of dough on top. Sprinkle the remaining parsley over the slab and cover with the last slab of dough. Press the edges of the ground meat firmly to prevent the feta cheese from running out during baking. Place the meatloaf on greased aluminum foil (or in a suitable loaf pan) and place the peeled, diced tomato on top. Fold over the foil and crimp the edges tightly. Place the roast on a baking sheet and cook in a preheated oven at 180°C for about 30 minutes. Then open the surface of the foil and brown the meatloaf at 250° for about 8 minutes.