Meatloaf in a leek coating with paprika sauce

Ingredients for 6 servings:

• 2 stalk(s) leeks, possibly more
• 125 g leaf spinach, frozen
• 1 garlic clove(s)
• 250 g tomatoes
• 8 sprig(s) Thyme , alternatively 1 tsp dried
• 1 kg minced meat, mixed
• 50 g breadcrumbs
• 1 tbsp tomato paste
• 4 eggs
• salt and pepper
• Fat for the mold
• 3 bell pepper(s), red
• ½ chili pepper(s), red
• 1 garlic clove(s)
• 8 sprigs of thyme
• 300 g yogurt (cream yogurt)
• salt and pepper
• 2 tbsp oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Affordable and visually unbeatable

For the meatloaf, trim and wash the leek, removing the dark leaves. Halve the leek lengthwise. Separate the individual leek leaves and blanch in boiling salted water for about 30 seconds. Remove from the oven, rinse with cold water, and pat dry. Grease a loaf pan and place the leek leaves crosswise in the pan, allowing the leaves to hang over the edge. Preheat the oven to 160°C (320°F). Thaw the spinach briefly and then sauté briefly in the oil with the chopped garlic clove over medium heat, season with salt and pepper. Place in a sieve, drain, and allow to cool. Squeeze well with your hands. Quarter and deseed the tomatoes, remove the stems, and finely dice the flesh. Pull the thyme from the stems. Mix the minced meat with the breadcrumbs, spinach, diced tomatoes, tomato paste, thyme, and eggs, and season with salt and pepper. Pour the meat mixture into the prepared loaf pan, fold the leek leaves over it and press down firmly. Bake in the oven for about 1 hour and 30 minutes. After baking, let it cool briefly and carefully drain off any juices. Then turn it out of the pan and slice it. For the paprika sauce, clean the peppers, quarter them, and cut them into pieces. Heat the oil in a pan and fry the pepper pieces for about 5 minutes, then let it cool. Clean and finely dice the chili pepper, removing the seeds first. Finely chop the garlic and pick the thyme leaves. Mix the yogurt with the paprika, chili, and garlic and puree everything in a blender. Stir in the thyme and season with salt and pepper. Serve with the meatloaf. Tip: Use plenty of leeks. I didn’t have enough on my first attempt.