Meatloaf with spinach and feta filling and fruity tomato rice

Ingredients for 4 servings:

• 1 stale roll
• 2 onions
• 2 garlic cloves
• 600 g spinach, frozen or fresh
• 800 g minced beef
• Paprika powder, sweet
• 4 tbsp olive oil
• 1 tbsp mustard
• 1 egg(s)
• 1 tsp thyme, dried or fresh
• 100 g feta cheese
• possibly water, hot, approx. 1/8 l
• 500 g tomatoes
• 1 onion(s), diced
• 1 garlic clove(s), diced
• 3 tbsp olive oil
• 1 tbsp tomato paste
• 250 g long grain rice
• 500 ml vegetable stock
• 1 tsp oregano, dried
• salt and pepper

Instructions

Working time approx. 1 hour 40 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 50 minutes

juicy thanks to the spinach filling

For the meatloaf, soak the bread roll. Peel and dice the onions and garlic. Wash the spinach. Heat 2 tablespoons of olive oil. Sauté half of the onions and half of the garlic. Add the spinach and sauté for about 5 minutes. Season with salt and pepper and let drain in a sieve. Squeeze out the excess water from the bread roll and knead it with the minced meat, egg, 1 tablespoon of tomato paste, mustard, thyme, salt, pepper, and paprika. Roll out the mixture into a square (about 26 x 26 cm). Spread the spinach first, then the crumbled feta cheese on top, leaving a border free. Roll up the roast and press the ends together. Add 2 tablespoons of olive oil to a roasting pan and add the meatloaf. Roast in a hot oven (top/bottom heat: 200°C, fan oven 175°C) for about 1 hour. Add 1/8 l of hot water towards the end if necessary. For the tomato rice, dice the tomatoes and sauté them with the remaining diced onion and garlic in 3 tablespoons of olive oil. Add 1 tablespoon of tomato paste and simmer for about 3 minutes. Stir in the rice and pour in the broth. Season with oregano, salt, and pepper, bring to a boil, and let it simmer for about 20 minutes. 650 kcal per serving.