John Myers
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Ingredients
For the meatloaf:
- 900 g Mixed minced meat
- 1 Red Onion
- 5 Sun-Dried tomatoes in oil, drained
- 2 Eggs
- 3 tbsp Breadcrumbs
- 1 tbsp Paprika pulp
- 1 Handful Fresh basil leaves, chopped
- 1,5 tsp Italian spice mix
- 1 tsp "La Vera" paprika powder, mild, smoked
- 1 tsp Sweet paprika
- 0,5 tsp White pepper
- 1 tsp Salt
- 2 tbsp Olive oil
For the bell pepper and zucchini vegetables:
- 1 Red peppers
- 1 Zucchini
- 1 bunch Spring onions
- 1 Red Onion
- 1,5 tbsp Lemon oil, alternatively vegetable oil
- Salt, white pepper
For the tomato rice:
- 250 g Long grain rice
- 1 Onion
- 2 Garlic cloves
- 2 tbsp Butter
- 4 tbsp Tomato paste
- 0,5 tbsp Harissa paste
- 2 Vine tomatoes
- 1 pinch Sugar
- 1 tsp Dried oregano
- 1 tsp Dried marjoram
- 2,5 tsp Gyros seasoning
- Salt, white pepper
For the topping and the crust:
- 150 g Sour cream
- 150 g Crème fraîche reduced fat
- Freshly squeezed juice of 1/2 lemon
- Salt, white pepper
- 6 tbsp Breadcrumbs
- 2 tbsp Sesame
- 1,5 tbsp Butter
Instructions
- Preheat the oven to 200 degrees (top and bottom heat). For the meatloaf, peel off the onion, just as finely dice the sun-dried tomatoes. Knead the minced meat, onion, sun-dried tomatoes, eggs, breadcrumbs, paprika pulp, basil and spices. Brush a large baking dish with 1 tablespoon of olive oil. Add the minced meat and smooth it out. Brush with the rest of the olive oil. Pre-cook in the oven for half an hour on the middle rack.
- In the meantime, clean and rinse the peppers, courgettes and spring onions for the vegetables. Peel the onion. Cut the bell pepper into thin strips, the zucchini and onion into cubes and the spring onions into rings. Heat the lemon oil in a pan and fry the vegetables in it for 5-7 minutes. Season with salt and white pepper, then set aside.
- Cook the rice in salted boiling water according to the instructions on the packet. Peel the onion and garlic cloves and cut into cubes. Cut the tomatoes in a cross shape at the base of the stem and scald with boiling water. Cut out the stem end, cut the tomatoes into cubes. Drain and drain the cooked rice.
- Heat the butter in the saucepan, fry the onion and garlic cubes in it until the onion is translucent. Stir in tomato paste and harissa paste and fry briefly. Remove the pan from the heat, add the rice, diced tomatoes, sugar, oregano, marjoram and gyros spice and mix everything together well. Season to taste with salt and white pepper.
- For the topping, stir the sour cream, crème fraîche and lemon juice until smooth. Season with salt and pepper. Take the pre-cooked meatloaf out of the oven. First spread the rice on top and smooth it out, then pour the fried vegetables on top. Cover with the icing, then sprinkle with breadcrumbs and sesame seeds. Finally, distribute the butter in flakes on top. Bake in the oven for another 40 minutes until the crust is nicely browned. Arrange and serve in portions. We also had a cucumber and tomato salad. Have fun trying it out, was very tasty and nice and juicy :-).
Nutrition
Serving: 100gCalories: 298kcalCarbohydrates: 20.8gProtein: 12.6gFat: 18.4g
